Step 1

Grease the crock with the coconut oil. Turn on the slow cooker to Low.

Step 2

Add the onion and spread out in a single layer.

Step 3

Place the chicken breasts on top of the onion.

Step 4

Arrange the butter slices on and around the chicken. Place the lid on so it can start heating up.

Step 5

In a medium sized bowl, add the coconut milk, tomato paste, lime juice, garlic, sugar, and ginger. gently whisk until the ingredients combine.

Step 6

In a small bowl add the garam masala, cumin, salt, pepper, coriander, turmeric, paprika, cardamom, cayenne, and sugar. Mix together.

Step 7

Whisk the spice mixture into the sauce until well combined.

Step 8

Pour the sauce mixture over the chicken, covering it entirely. Place the lid back on.

Step 9

Cook on Low for about 4 hours, just until chicken is done (165° F).

Step 10

Remove chicken breasts with tongs. Cut into cubes, or shred.

Step 11

Stir the sauce mixture well and add the chicken back in to the crock.

Step 12

Stir in the heavy cream.

Step 13

Serve the butter chicken over hot basmati rice.