Chicken Tikka Masala

1-2 lbs trimmed chicken breasts
1 can full fat coconut milk
1 tbsp white or apple cider vinegar
Juice of 1 lemon
2 Tbsp cumin
2 tsp ground cinnamon
2 tsp curry
1 Tbsp garlic powder
2 Tbsp onion powder
2 tsp chili powder
1 tsp coriander
2 tsp ground ginger
1 can diced tomatoes
1 can tomato paste
1 Tbsp garam masala
Salt to taste
Fresh cilantro for garnish

Dump everything except the garam masala and the cilantro into the crock pot.

Cook on high for 4-6 hours or until chicken is fully cooked. As the liquid releases from the chicken, open the crock pot and make sure the breasts are submerged in the liquid while it cooks. If it seems too dry as it's cooking, add another can of coconut milk or some chicken stock.

When the chicken is cooked through, take it out and shred with two forks. Put chicken back in the crock pot and stir it in the gravy. Add the garam masala and salt to taste. Lower the crock pot to warm until you're ready to eat.

Serve with naan and a green salad or oven roasted veggies.

Leftovers freeze well.