Cut the chicken thighs into 1.5-2 inch pieces and then add to the slow cooker.
2 pounds Chicken thighs, skinless boneless
Dice the onion. Mince the garlic. Cut the jalapeño in half and then using a spoon, scrape the seeds and membranes out and discard. Then finely dice the jalapeño. Chop the cilantro. Add the onion, jalapeño, and cilantro to the slow cooker.
1 Large Onion, diced, 4 Cloves Garlic, minced, 1 Large Jalapeño, seeded and diced, 1 cup Fresh Cilantro leaves
Measure out and add the paprika, ground mustard, ground coriander, salt, and pepper. Add these along with the bay leaf and the lime juice to the slow cooker.
2 teaspoons Paprika, 1 teaspoon Ground Mustard powder, 1 teaspoon Ground Coriander, 1 teaspoon Salt, 1 teaspoon Ground Black Pepper, 1 Lime, juiced, 1 bay leaf
Mix the cornstarch with the cold water until it dissolves to make a slurry. Add to the slow cooker.
2 Tablespoons Cornstarch, ½ Cup cold Water
Pour the broth, the drained diced tomatoes, and the coconut milk into the slow cooker.
23 ounces Diced Tomatoes, drained, 4 Cups Chicken stock or Chicken broth, ½ cup Unsweetened coconut milk
Mix to combine everything and make sure that the chicken is all submerged. If not, pour in just enough water or broth to cover the chicken. Then set the slow cooker on high for 6 hours or low for 8 or 10 hours. (All of these time setting will work, they just depend on your schedule.)