Slow Cooker Chicken Tikka Masala

3 lbs. chicken meat, cut into chunks
1 large onion, diced
1 Tbls. minced garlic
2 Tbls. minced fresh ginger
4 cups pureed tomato
1 1/2 cups plain yogurt
2 Tbls. olive oil
2 Tbls. garam masala, or a curry spice mix
1 tsp. turmeric powder
1 Tbls. cumin
1/2 Tbls. paprika
2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 cup half-and-half
3 Tbls. corn starch
2 Tbls. lemon juice

Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper into the crock pot. With a spatula, stir to combine everything and make sure the chicken is coated well.

Cover and cook for 8 hours on low (or 4 hours on high).

At the last 20 minutes, whisk the corn starch and cream together, then pour into the crock pot and cook for the remaining time. Drizzle the lemon juice over.

Serve over cooked rice.