Slow Cooker Creamy Tomato Basil Chicken

Why Make This Recipe

Slow Cooker Creamy Tomato Basil Chicken is a delightful meal that brings warmth and comfort. This recipe is perfect for busy days when you want something delicious without spending hours in the kitchen. The chicken becomes tender and juicy, while the creamy tomato sauce adds rich flavor that everyone will love. It’s an easy way to impress family and friends with minimal effort!

How to Make Slow Cooker Creamy Tomato Basil Chicken

Ingredients

• 1 can diced tomatoes with Italian herbs (with juice, 14oz or 398ml)
• 1 cup marinara sauce
• 3 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ¼ teaspoon pepper
• ½ cup heavy whipping cream
• 2 tablespoons cornstarch
• 4 boneless skinless chicken breasts (about 2 lbs)
• 2 tablespoons finely chopped fresh basil
• Grated Parmesan cheese (for serving)

Directions

1. Add the diced tomatoes, marinara sauce, minced garlic, salt, Italian seasoning, dried basil, and pepper to a 4- to 6-quart slow cooker. Stir everything together.
2. In a small bowl, whisk together the heavy whipping cream and cornstarch until smooth. Pour this mixture into the slow cooker.
3. Place the chicken breasts into the sauce and press them down gently so they are covered.
4. Cook on low for 3 to 4 hours. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F.
5. Stir in the chopped fresh basil and taste the sauce. Adjust seasonings if needed. Serve each portion with grated Parmesan cheese on top.

How to Serve Slow Cooker Creamy Tomato Basil Chicken

This dish is perfect served over pasta, rice, or with crusty bread to soak up the delicious sauce. You can also pair it with a fresh salad or steamed vegetables for a complete meal.

How to Store Slow Cooker Creamy Tomato Basil Chicken

Allow any leftovers to cool down, then transfer them to an airtight container. Store the chicken in the fridge for up to 3 days. If you want to keep it longer, you can freeze the chicken in a freezer-safe container for up to 3 months. Make sure to label the container with the date.

Tips to Make Slow Cooker Creamy Tomato Basil Chicken

• For an extra kick of flavor, add red pepper flakes to the sauce.
• You can use chicken thighs instead of breasts for a juicier option.
• Fresh basil is great, but if you don’t have it, dried basil can work too. Just adjust the amount as dried herbs can be more potent.

Variation

Try adding vegetables like spinach, mushrooms, or bell peppers to boost the nutritional value. You can also swap out the marinara sauce for alfredo sauce for a different flavor profile.

FAQs

Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts. Just ensure they cook longer and reach 165°F before serving.

Can I make this recipe dairy-free?
Yes! You can replace heavy cream with coconut milk or a dairy-free cream alternative.

Is it possible to cook this on high instead of low?
Yes, you can cook it on high for about 2 to 3 hours, but check the chicken’s temperature to ensure it is fully cooked.

Creamy Tomato Basil Chicken

A delightful slow cooker dish featuring tender chicken breasts in a rich and creamy tomato basil sauce, perfect for busy days.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Sauce

• 1 can diced tomatoes with Italian herbs (with juice, 14oz or 398ml)
• 1 cup marinara sauce
• 3 cloves garlic, finely minced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ¼ teaspoon pepper
• ½ cup heavy whipping cream
• 2 tablespoons cornstarch

For the Chicken

• 4 pieces boneless skinless chicken breasts (about 2 lbs)
• 2 tablespoons finely chopped fresh basil
• Grated Parmesan cheese (for serving)

Method

 

Preparation

1. Add the diced tomatoes, marinara sauce, minced garlic, salt, Italian seasoning, dried basil, and pepper to a 4- to 6-quart slow cooker. Stir everything together.
2. In a small bowl, whisk together the heavy whipping cream and cornstarch until smooth. Pour this mixture into the slow cooker.
3. Place the chicken breasts into the sauce and press them down gently so they are covered.

Cooking

1. Cook on low for 3 to 4 hours. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F.
2. Stir in the chopped fresh basil and taste the sauce. Adjust seasonings if needed.
3. Serve each portion with grated Parmesan cheese on top.

Notes

This dish is great served over pasta, rice, or with crusty bread to soak up the sauce. For an extra kick of flavor, add red pepper flakes to the sauce. If you want to keep leftovers, allow them to cool, transfer them to an airtight container, and store in the fridge for up to 3 days or freeze for up to 3 months.