Indian Butter Chicken (crockpot version):

4 Skinless chicken thighs, large (bone in or out at your discretion, bone in is cheaper)
1 Onion, diced
3-4 cloves of garlic, minced
6 Oz can of tomato paste
14 Oz can of coconut milk
1/2 Cup yogurt, plain
1/2 Cup cream or half-n-half
3 Tablespoons butter (or ghee/clarified butter)
3 tablespoons olive oil

Spices (get most of it in the ethnic aisle of your supermarket or on Amazon):
2 Teaspoons curry powder
2 Teaspoons tandoori masala
1 Tablespoon curry paste
1 Teaspoon garam masala
12 Green cardamom pods
Salt to taste

Melt butter and oil in a large saute pan, saute the onion and garlic. Add half the spices and the chicken (diced if boneless, otherwise whole) once the onion is translucent.

Brown the chicken and add the rest of the spices, tomato paste and coconut milk.

Turn the heat down and stir in the yogurt and cream.

When completely stirred together, transfer to a slow cooker and leave it on high for 4-6 hours or low for 6-8 hours.

Pick out the cardamom pods before serving, and serve with jasmine rice with green peas mixed in, and maybe naan bread on the side.