Crockpot Chicken Tikka Masala

1.5 pounds skinless, boneless chicken breast diced into large cubes
1 tablespoon dijon mustard (my substitution for mustard seed oil)
2 ounces milk
5 ounces natural yogurt
2 tablespoons lemon juice
1 small can of tomato sauce
5 large cloves garlic, finely chopped
1/2 can chopped green chilies
2 tablespoons paprika
2 tablespoons garam masala
1 teaspoon cumin powder
1/2 teaspoon turmeric

Whisk together all of the ingredients minus chicken in your crockpot. If you
want to marinate at this point, place mixture into the fridge to marinate
for 24 hours. It may not be safe to leave chicken which has previously been
frozen for longer than 24 hours, but fresh chicken should be left to
marinate for 48 hours for best results. If you do not wish to leave the
chicken to marinate, simply continue to the next step. Turn the crockpot
on low until the chicken is cooked throughout. Most people serve over
Basmati rice

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