Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add 1 medium chopped onion to the skillet and sauté until translucent and soft, about 5 minutes.

Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger. Cook for 1-2 minutes until fragrant.

Mix in 1 tablespoon of garam masala, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and a pinch of salt and pepper. Cook for 1 minute, stirring constantly.

Pour the cooked onion and spice mixture into your slow cooker.

Cut 1 ½ pounds of boneless, skinless chicken breast into chunks and add to the slow cooker.

Pour in one 14-ounce can of diced tomatoes and ½ cup of chicken broth.

Cover the slow cooker and set it on low for 4-6 hours.

Once cooked, use two forks to shred the chicken in the slow cooker.

Stir in ¼ cup of heavy cream and ¼ cup of cubed butter until fully melted and incorporated.

Taste your butter chicken and adjust salt or pepper as necessary.

Cover the slow cooker and let it cook for another 10-15 minutes.

Serve your Slow Cooker Butter Chicken over warm rice or with naan bread.