Revamped Slower Cooker Tiki Masala

Ingredients

• 1  15-ounce can crushed tomatoes
• 1  medium onion, chopped
• 2  cloves garlic, chopped
• 2  tablespoons  tomato paste
• 2  teaspoons  garam masala (Indian spice blend)
• kosher salt and black pepper
• 1 1/2  pounds  boneless, skinless chicken thighs (about 8)
• 1/2  English cucumber, halved and thinly sliced
• 1/4  cup  fresh cilantro leaves
• 1  tablespoon  fresh lemon juice
• 1  cup cauliflower rice
• 1/2  cup  organic heavy cream or coconut milk

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, have the cauliflower rice steamed and ready.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the' rice' with the cucumber relish.