Chop the chicken breasts into bite sized pieces, then add with the potatoes and onions to the crock-pot.
In a large bowl, whisk together the tomato sauce, yogurt, coconut milk, spices, and corn starch until smooth.
Pour over chicken and potatoes in the crock-pot and combine.
Cook on low for 6 hours or until chicken is tender and fully cooked. Smash the potatoes against the side of the crock-pot (thickens the sauce)
Serve chicken over prepared rice topped with chopped cilantro.
Notes
FAQs and Kylee's Notes
If you're REALLY not into heat - reduce the amount of cayenne pepper, or omit entirely. There will still be heat from the garam masala, but much less than if you add the cayenne!
You may opt to use heavy cream in place of the yogurt. Add it at the end instead of cooking with it, so it doesn't curdle.