Spray the inside of a 4-quart Crock Pot or a 3-inch deep 9 x 13 pan with cooking spray.
Lay chicken breasts on the bottom of the pan. In a separate mixing bowl combine the tomato sauce, onions, garlic, ginger, spices, and bay leaf. Mix well and pour over the chicken.
Bake in a Crock Pot on Low for 8 hours or High for 4 hours. If using the deep pan, cover it with tin foil and bake at 170 degrees for 4 hours. Increase heat to 350 degrees for the last 30 minutes of baking.
Before the last 30 minutes of baking, remove the lid and use kitchen shears to cut the chicken in 1 1/2 inch pieces.
In a separate mixing bowl or a jar with a lid, mix Half n Half with Corn Starch until no clumps remain. Add this mixture along with the lemon juice, and stir to incorporate well into the sauce. Return to cook for additional 30 minutes so sauce can thicken.