Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Add one diced onion and sauté for about 5 minutes until it's softened and translucent.

Next, stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger, cooking for an additional 1-2 minutes until the mixture is fragrant and aromatic.

Sprinkle in 2 teaspoons of garam masala, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of ground cinnamon, ½ teaspoon of ground cardamom, and ¼ teaspoon of ground cloves, along with salt and pepper to taste. Stir these spices into the aromatics and cook for 1 minute.

Transfer the sautéed mixture into your slow cooker. Add 1.5 pounds of boneless, skinless chicken breast, along with one 14-ounce can of diced tomatoes and 1 cup of chicken broth. Gently mix everything together until the chicken is well-coated in the fragrant mixture.

Cover the slow cooker and set it on low heat. Allow the Slow Cooker Butter Chicken to cook for 4-6 hours, or until the chicken is fork-tender.

Once the cooking time is complete, use two forks to shred the tender chicken right in the slow cooker.

Stir in 1 cup of heavy cream and 2 tablespoons of butter into the slow cooker, mixing thoroughly until melted and blended into the sauce.

Taste your creation and adjust seasonings if necessary. Let the dish sit covered for 10-15 minutes before serving.

Spoon the creamy Slow Cooker Butter Chicken over fluffy basmati rice or serve it alongside warm naan.