Here is what we used:
1 whole chicken, cut up. (You can also use 4-5 chicken breasts, skinless and boneless for a lot less work and less fat)
1 large can diced tomatoes
1 small can tomato paste
1 large yellow onion, sliced
1 tablespoon minced garlic
2 tablespoons Milford Spice Company Garam Masala
1 jalapeno, seeded and diced (may be omitted for less heat)
1/2 teaspoon MSC Saigon Cinnamon
1/2 teaspoon MSC 30,000 Scoville Cayenne
1 Teaspoon MSC Ground Cumin
1/2 cup whole cream
1 head of Cauliflower (or any kind of cooked rice, if you are so inclined)
Combine tomatoes, paste, onion, garlic, jalapeno in the bottom of crock pot. Add half of spices and mix well. (I like to reserve the other half to use towards the end of the cooking cycle)
Cook on low for 6-8 hours or high for 3-4 hours.
Remove chicken. (I like to then put it in the oven and broil it for a few minutes to brown up the chicken skin)
Pour cream into sauce in the bottom of the slow cooker, add balance of spices, mix well.
Allow to cook on high until heated thoroughly. (I like to transfer to a wok and reduce the sauce, or you may also add a corn starch slurry to thicken the sauce.)
Serve chicken on bed of rice or cauliflower, cover with sauce.
Cauliflower Rice Substitute:
Remove leaves and base of stalks from cauliflower head and clean. Be sure pieces are dry. Process through food processor grating attachment or manually grate until pieces are small, rice like pieces.
Place in to a glass, covered microwave safe container and cook on high in microwave for about 5 minutes. That's it! You may also create a fried rice style by heating with oil or butter in a saute pan, letting it get a little crispy, then add a whisked egg and cooking it all together. Great with green onions, garlic, etc... Search the internet for other low carb cauliflower/rice recipes, I couldn't believe how many there are!