. Sauté the Aromatics: Start by heating olive oil in a skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes soft and the garlic and ginger release their fragrant aroma.

2. Transfer to Slow Cooker: Once the onion mixture is softened, transfer it to your slow cooker. This will become the flavor base for your curry.

3. Add Chicken and Ingredients: Place the boneless, skinless chicken thighs on top of the onion mixture in the slow cooker. Then, add the coconut milk, chicken broth, tomato paste, curry powder, cumin, coriander, turmeric, chili powder (if you want a bit of heat), salt, and pepper.

4. Mix Everything Together: Stir everything well, ensuring the chicken is fully coated in the rich curry sauce. This will help the flavors meld together as it cooks.

5. Cook Slowly for Maximum Flavor: Cover the slow cooker with its lid and cook on low heat for 6-7 hours or high heat for 3-4 hours, depending on your schedule. The chicken will become tender and juicy, absorbing all the aromatic flavors of the spices.

6. Shred the Chicken: Once the chicken is fully cooked, use a fork to shred or chop it into bite-sized pieces. Stir the shredded chicken back into the curry sauce, mixing thoroughly.

7. Serve and Garnish: Serve your slow cooker chicken curry over cooked rice, and garnish generously with fresh cilantro for added color and flavor. Enjoy!