Crockpot Chicken Tikka Masala

2 lbs chicken breasts cut into chunks
1 large onion, finely chopped
4 cloves minced garlic
1 (29 oz.) can of tomato sauce
2 T. olive oil
1 T. Garam masala
2 t. ground cumin
2 t. ground coriander
2 t. paprika
1 t. ginger
1 t. turmeric
½ t. cinnamon
½ t. cayenne pepper (give or take depending on heat preference)
½ t. ground black pepper
2 bay leaves
1 c. lite coconut milk
2 T arrowroot powder (or cornstarch)
Juice of 1/2 lemon
Head of Cauliflower, riced (I buy mine already riced in the frozen section of Trader Joe’s) or rice of your choice

Lightly grease the inside of your crockpot bowl. In a large bowl, combine first set of ingredients and stir until chicken is well coated. Pour into greased crockpot and top with 2 bay leaves. Cover and cook on low for 8 hours or high for 4. When done, stir together coconut milk and arrowroot powder in a small bowl until blended. Pour into chicken mixture and stir well. Allow to cook for an additional 20 minutes. Finally add in lemon juice and stir to incorporate. Serve with rice or riced cauliflower and enjoy!