The famous “Marry Me” Chicken is a creamy, garlicky, sun-dried tomato chicken dish that’s so delicious, it’s rumored to make anyone propose! This slow cooker version is perfect for busy weeknights—just toss in the ingredients and let the crockpot do the magic.
Serve over pasta, mashed potatoes, or with crusty bread for a comforting, restaurant-quality dinner at home.
Why You’ll Love This Recipe
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Minimal prep: dump ingredients in the slow cooker
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Tender chicken with a rich, creamy sun-dried tomato sauce
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Packed with garlic, Parmesan, and Italian flavors
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Family-friendly and perfect for date nights or cozy dinners
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Gluten-free if served with rice or gluten-free pasta
Ingredients You’ll Need
Main Ingredients
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2–3 lbs (900–1350g) boneless, skinless chicken breasts or thighs
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1 cup heavy cream or coconut cream for dairy-free
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½ cup chicken broth
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1/2 cup grated Parmesan cheese
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½ cup sun-dried tomatoes, chopped
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4 cloves garlic, minced
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1 teaspoon dried Italian herbs (or 1 tbsp fresh basil/oregano)
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½ teaspoon red pepper flakes (optional)
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons olive oil or butter (optional, for sautéing garlic)
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Optional garnish: fresh basil, parsley, or additional Parmesan
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How to Make Slow Cooker Chicken Korma
Step 1: Prepare the Cashew Paste
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Drain soaked cashews and blend with a little water or coconut milk to make a smooth paste.
Step 2: Assemble in the Slow Cooker
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Place chicken, chopped onion, garlic, ginger, spices, salt, and pepper into the crockpot.
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Add yogurt, coconut milk, and cashew paste. Stir gently to coat chicken evenly.
Step 3: Slow Cook
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Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is tender and sauce is rich and creamy.
Step 4: Adjust Seasonings
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Taste and adjust salt, pepper, or spices if needed.
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For extra creaminess, stir in a little heavy cream or coconut cream before serving.
Step 5: Serve
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Serve hot with steamed basmati rice, naan, or roti.
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Garnish with fresh cilantro, toasted cashews, and a drizzle of cream if desired.
Pro Tips for Perfect Chicken Korma
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Use chicken thighs for tender, juicy results; breasts can be used but may dry if overcooked.
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Soak cashews before blending for a smoother, creamier sauce.
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Add vegetables like peas, carrots, or bell peppers in the last hour of cooking.
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Mild curry: keep chili powder low; for more spice, add extra or fresh chili.
Flavor Variations
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Vegetable Korma: Swap chicken for paneer, tofu, or mixed vegetables.
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Spicy Korma: Increase chili powder or add cayenne.
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Nut-Free: Skip cashews and use extra coconut milk.
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Rich & Creamy: Add a swirl of heavy cream or coconut cream at the end.
Serving Suggestions
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Serve with steamed basmati or jasmine rice
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Pair with warm naan, roti, or paratha
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Garnish with toasted cashews and fresh cilantro
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Add a side of cucumber raita for a cooling balance
Storage Tips
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Refrigerate leftovers in an airtight container for 3–4 days.
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Freeze in portions for up to 2 months; thaw in the fridge before reheating.
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Reheat gently on the stovetop or microwave to maintain creaminess.
Nutritional Highlights
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High in protein
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Creamy, comforting curry with healthy fats from cashews and coconut
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Gluten-free if served with rice or gluten-free naan
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Mild and family-friendly
Frequently Asked Questions
Can I use frozen chicken?
Yes, but increase cooking time slightly and ensure chicken reaches 165°F (74°C).
Can I make it spicier?
Absolutely! Add extra chili powder or fresh chopped chili.
Can I prep this ahead?
Yes! Assemble ingredients in the crockpot insert and refrigerate up to 24 hours before cooking.
Can I make it dairy-free?
Yes! Use coconut yogurt and coconut cream instead of dairy yogurt and heavy cream.
Final Thoughts
This Slow Cooker Chicken Korma is a creamy, aromatic, and comforting curry perfect for weeknight dinners, meal prep, or special occasions. With tender chicken, a rich cashew-coconut sauce, and fragrant spices, it’s Indian cuisine made easy at home. 🥥🍗🌿