6 boneless, skinless chicken thighs (about 2 pounds)
3 tablespoons butter, melted
1 onion, chopped in a small dice
1/2 tablespoon garlic powder
1 teaspoon ground ginger
1 tablespoon garam masala
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 15-ounce can coconut milk
1/4 cup tomato paste
Salt, to taste
Ground black pepper, to taste
1 1/2 cups chicken broth, divided
1 teaspoon cornstarch
12 slider buns
Place chicken thighs in the bottom of a 6-quart slow cooker.
In a large mixing bowl, combine butter, onion, garlic powder, ground ginger, garam masala, cumin, turmeric, cayenne pepper, coconut milk, tomato paste, salt, pepper, and 1 cup of chicken broth. Stir well to incorporate all ingredients and then pour over chicken.
Place lid on slow cooker and cook for 7 hours on low or 4 hours on high.
Remove chicken from slow cooker and, using two forks, shred completely.
Combine cornstarch and remaining 1/2 cup of chicken broth. Pour into sauce in slow cooker and mix well.
Return chicken to slow cooker and stir to combine with sauce. Replace lid on slow cooker and continue to cook on low for another 30 minutes.
Remove chicken from slow cooker and divide evenly among slider buns.