Slow-cooker Chicken Tikka Masala

1- 15 oz. can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 T tomato paste
2 tsp garam masala
salt and pepper
1 1/2 lb. skinless, boneless, chicken tighs
1/2 English cucumber, halved and thinly sliced
1/4 cup cilantro leaves
1 T fresh lemon juice
1 cup rice  (it calls for basmati or long-grain white rice...I used brown rice)
1/2 cup heavy cream

In a 4-6 qt. slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, 3/4 tsp salt and 1/4 tsp pepper.  Place the chicken on top of the vegetables, cover and cook until the chicken is tender, on low for 7-8 hours or on high for 3-4 hours.

In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 tsp each salt and pepper.  Cover and refrigerate for up to 8 hours.

Twenty minutes before serving, cook the rice according to the package directions.

Just before serving, stir the cream into the chick tikka masala.  Serve over the rice with the cucumber relish.