Slow Cooker Indian Butter Chicken

1 cup basmati rice
1/2 cup chicken stock
1 (6-ounce) can tomato paste
2 teaspoons yellow curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 sweet onion, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup heavy cream
2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons light brown sugar

DIRECTIONS:
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.

Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.

Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.

(Source: https://damndelicious.net/2019/05/03/slow-cooker-indian-butter-chicken/)