Creamy Slow-Cooker Spicy Chicken

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1 15-ounce can crushed tomatoes

1/2 cup heavy cream

1 cup frozen peas

Basmati rice, for serving

Chopped fresh cilantro, for topping

2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes

Kosher salt and freshly ground pepper

4 cloves garlic, finely grated

1 2-inch piece ginger, peeled and finely grated

1 jalapeno pepper, seeded and finely diced

1 tablespoon paprika

2 teaspoons ground coriander