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.
- 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
1. Place chicken breasts in the bottom of a slow cooker.
2. In a bowl, mix diced tomatoes, tomato sauce, chicken broth, garlic powder, onion powder, basil, salt, pepper, and red pepper flakes.
3. Pour the mixture over the chicken in the slow cooker.
4. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
5. About 30 minutes before serving, remove the chicken and shred or leave whole.
6. Stir in heavy cream and Parmesan cheese to the sauce.
7. (Optional) Mix cornstarch and water, then stir into the sauce to thicken.
8. Return the chicken to the slow cooker and stir gently to coat.
9. 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.