In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add one chopped yellow onion and sauté for about 5 minutes until softened and translucent. Stir in 2 teaspoons of fresh ginger and 4 cloves of minced garlic, cooking until fragrant—approximately 1 minute. Then, mix in 2 tablespoons of tomato paste, 1 tablespoon of curry powder, and 1 teaspoon of garam masala, allowing the spices to bloom for an additional minute.

Transfer the onion mixture to your slow cooker. Layer the bottom with 2 pounds of boneless, skinless chicken breasts, followed by 3 cups of cauliflower florets. Pour in 1 cup of tomato sauce, ensuring everything is evenly coated. Give the mixture a gentle stir to combine, but do not disrupt the chicken too much, as it will release its juices while cooking.

Cover the slow cooker with its lid and set the temperature to high for 1.5 to 2.5 hours, or low for 4 to 6 hours. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and feels tender—check for doneness by gently pulling apart a piece of chicken with two forks.

If after the initial cooking time the cauliflower isn’t tender enough, switch the slow cooker to high and cook for an additional 30 to 60 minutes.

Once the chicken and cauliflower are perfectly cooked, shred the chicken directly in the slow cooker using two forks. Stir in one cup of half-and-half or full-fat coconut milk, followed by a generous ½ cup of plain nonfat Greek yogurt, mixing gently until combined.

Once everything is combined, let the Crockpot Butter Chicken sit for about 10 minutes, allowing the flavors to meld together. Serve it over fluffy brown rice, quinoa, or with homemade naan, garnished with fresh cilantro.