1. Mix marinade ingredients.
2. Marinate the chicken in the yogurt mixture for at least 30 minutes or overnight.

1. To make the sauce, heat a skillet over medium-high heat, melt butter and add onions.
2. Sauté the onions in the butter until softened (about 5 minutes).
3. Add the garlic and jalapeno pepper and continue to cook until fragrant (about 3 minutes).
4. Place the chicken including the marinade in your slow cooker along with the sauteed onion, garlic and pepper mixture, tomato paste, spices, tomato sauce and half of the coconut milk.
5. Stir until combined, cover and cook on low heat for about 4.5 hours.
6. Mix together the remaining coconut milk, cornstarch and water in a bowl until combined and stir it into the chicken mixture in the slow cooker.
7. Replace cover and continue to cook for an additional 30 minutes.
8. Remove the chicken from the slow cooker and shred it with 2 forks.
9. If you prefer a smoother sauce, add the liquid to a blender and pulse until smooth.
10. Return the chicken (and sauce if blended) back into the slow cooker and stir to combine.
11. Serve over white rice with fresh chopped herbs and lime wedges, if desired.

Jess' Recipe Notes:

• She prefers to use coconut milk for this recipe but you could easily switch it out with heavy cream.
• There's no need to cut the chicken up before cooking. It almost falls apart on its own after cooking with a simple touch of the forks.
• Store any leftovers in a sealed container, refrigerated and enjoy within 2-3 days. Simply microwave or cook on the stovetop to reheat.
• Fresh herbs are a must as it adds a brightness of flavor to contrast the richness of the sauce. A squeeze of fresh lime is a nice addition, but not mandatory for a delicious dish.