Slow Cooker Creamy Tomato Basil Chicken:
This Slow Cooker Creamy Tomato Basil Chicken is a comforting and flavorful dish that’s perfect for busy weeknights. Packed with tender chicken, a rich tomato cream sauce, and fresh basil, it’s a simple dump-and-go meal with gourmet taste. Perfect for pasta or rice, this recipe is low-effort and family-approved.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil (or 1/4 cup chopped fresh basil)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream (or half and half)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
- Fresh basil, for garnish
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- In a bowl, mix diced tomatoes, tomato sauce, chicken broth, garlic powder, onion powder, basil, salt, pepper, and red pepper flakes.
- Pour the mixture over the chicken in the slow cooker.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
- About 30 minutes before serving, remove the chicken and shred or leave whole.
- Stir in heavy cream and Parmesan cheese to the sauce.
- (Optional) Mix cornstarch and water, then stir into the sauce to thicken.
- Return the chicken to the slow cooker and stir gently to coat.
- Serve warm over pasta, rice, or mashed potatoes. Garnish with fresh basil.
Notes
- You can use chicken thighs for extra flavor and tenderness.
- For a dairy-free option, use coconut cream instead of heavy cream and skip the Parmesan.
- Add spinach or sun-dried tomatoes for variation.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
