A rich, comforting slow-cooker meal that’s almost foolproof: tender chicken breasts simmered in tomatoes, a splash of cream, and fragrant basil. This Slow Cooker Creamy Tomato Basil Chicken Breast is the kind of dinner that arrives at the table warm, saucy, and ready to be spooned over pasta or rice — perfect for busy weeknights, casual dinner parties, or whenever you want a low-effort dish that tastes like you put in more work than you did.
Why you’ll love this dish
This recipe hits the sweet spot between comfort and convenience. You get tender, shreddable chicken, a bright tomato base, and a silky finish from heavy cream — all without standing over the stove. It’s great for families, weeknight batch cooking, or when you want a straightforward meal that still feels special.
"A delicious one-pot winner: juicy shredded chicken, creamy tomato sauce, and basil that brightens every bite."
Reasons to make it:
- Hands-off cooking: toss ingredients into the slow cooker and let it do the work.
- Budget-friendly: basic pantry staples and minimal meat (4 chicken breasts feed a family).
- Versatile: serve over pasta, rice, polenta, or spoon into rolls for sandwiches.
If you want more chicken dinner ideas while planning your week, check out this chicken recipe roundup for inspiration: https://savorousrecipe.com/chicken-breast-recipe/
How this recipe comes together
This is a simple three-layer assembly: chicken on the bottom, canned tomatoes on top, then a creamy seasoned mixture poured over everything. The slow, low heat lets the chicken release moisture and absorb tomato-basil flavors. By the time it’s done, the sauce has melded and the chicken pulls apart easily.
Quick process overview:
- Layer chicken and tomatoes in the slow cooker.
- Whisk cream with dried basil, salt, and pepper; pour over.
- Drizzle olive oil, cover, and cook low and slow.
- Shred chicken in the cooker so it soaks up the sauce before serving.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 can (15 oz) diced tomatoes (with juice)
- 1 cup heavy cream
- 1 teaspoon dried basil (or 1 tbsp fresh chopped basil at the end)
- Salt and pepper to taste
- 1 tablespoon olive oil
Notes and substitutions:
- Heavy cream: for a lighter version use half-and-half, but the sauce will be thinner; add a teaspoon of cornstarch mixed with cold water to thicken if desired.
- Tomatoes: crushed or fire-roasted diced tomatoes work well for extra depth.
- Dried vs fresh basil: if using fresh basil, stir in near the end of cooking to preserve brightness.
- If you want a sweet basil syrup twist for cocktails or garnish ideas, consider this basil simple syrup guide: https://savorousrecipe.com/basil-simple-syrup/
Step-by-step instructions
- Place the 4 chicken breasts in the bottom of the slow cooker in a single layer.
- Pour the entire can of diced tomatoes (including the juice) evenly over the chicken.
- In a medium bowl, whisk together 1 cup heavy cream, 1 teaspoon dried basil, and salt and pepper to taste. Pour this mixture over the tomatoes and chicken.
- Drizzle 1 tablespoon olive oil across the top.
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken reaches 165°F and is tender enough to shred.
- Remove the lid and shred the chicken directly in the slow cooker using two forks. Stir the shredded chicken into the sauce to let it absorb flavors.
- Taste and adjust seasoning. If the sauce seems thin, thicken by adding a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook on HIGH for 10–15 minutes until slightly thickened.
- Serve over cooked pasta, rice, or creamy polenta.
Pro tip: if you prefer larger pieces rather than shredded chicken, remove breasts to a cutting board, slice or cube, then return them to the sauce.
Best ways to enjoy it
- Over long pasta (penne, rigatoni) to catch the chunky tomato-cream sauce.
- Spooned on steamed rice or cauliflower rice for a low-carb option.
- Over buttery polenta for a cozy, restaurant-style plate.
- Serve with a simple green salad, garlic bread, or roasted vegetables.
- For a fresh touch, top with torn fresh basil and a sprinkle of grated Parmesan.
Plating idea: pile pasta in a shallow bowl, ladle the shredded chicken and sauce on top, then finish with basil and cracked black pepper.
Storage and reheating tips
- Refrigerator: store in an airtight container for 3–4 days. Keep sauce and chicken together — the sauce helps protect the meat.
- Freezing: cool completely and freeze in freezer-safe containers for up to 2–3 months. Use portion-sized packs for easy thawing.
- Reheating: thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat until steaming, stirring occasionally. Microwave in 1-minute intervals, stirring in between. Always reheat to at least 165°F for safety.
- Note: cream-based sauces may separate slightly after freezing; whisking while reheating or adding a splash of fresh cream can help re-emulsify.
Pro chef tips
- Browning: for deeper flavor, quickly sear the chicken breasts in a hot skillet with a bit of oil before placing them in the slow cooker. This adds a caramelized note but isn’t necessary.
- Avoid over-salting: canned tomatoes can be salty. Start with less salt and adjust at the end.
- Thickness control: if you prefer a thicker sauce, remove the lid for the last 30 minutes on HIGH to reduce the liquid, or use a cornstarch slurry as noted above.
- Timing: low and long gives the best tenderness. If you’re tight on time, cook on HIGH but check early to avoid drying.
- If you enjoy slow-cooker recipes in general, you might like other slow-cooker dinner ideas for batch meals: https://savorousrecipe.com/leftover-goose-curry-slow-cooker-perfectly-spiced-easy/
Creative twists
- Italian-style: add 1 tsp Italian seasoning and finish with fresh basil and shredded mozzarella.
- Spicy tomato basil: add 1/2 tsp crushed red pepper flakes or a chopped jalapeño to the cream mixture.
- Lower-fat version: substitute Greek yogurt stirred in at the end in place of heavy cream (off heat to avoid curdling).
- Mediterranean: stir in a handful of olives and capers before serving.
- Make it a one-pot family meal: add sliced mushrooms or halved baby potatoes to the cooker (potatoes may need a higher setting or par-cooking).
Common questions
Q: Can I use frozen chicken breasts?
A: Yes. If using frozen, increase the HIGH cooking time and ensure the internal temperature reaches 165°F. Food safety guidelines recommend thawing when possible for even cooking.
Q: Will the cream curdle in the slow cooker?
A: Heavy cream is stable but avoid high prolonged heat once added. Mixing the cream with tomatoes dilutes acidity and reduces curdling risk. If concerned, stir in cream during the last hour of cooking.
Q: How do I make this dairy-free?
A: Substitute canned full-fat coconut milk for heavy cream for a dairy-free alternative; the flavor will shift slightly but remain creamy.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and increase cooking time slightly if crowded, but keep the same basic ratios.
Q: Is this safe to leave in the slow cooker while I’m out all day?
A: Yes for typical use — the low setting is designed for unattended cooking. Make sure your slow cooker is in good condition and follow manufacturer guidelines. Don’t leave it unattended for more than the recommended hours.
Conclusion
For a visual walkthrough of the method and helpful tips on timing, watch this Slow Cooker Creamy Tomato Basil Chicken Breast VIDEO. If you’d like another written variation with extra ingredient ideas and serving suggestions, see this Crock Pot Creamy Tomato Basil Chicken guide for inspiration: Crock Pot Creamy Tomato Basil Chicken.
Enjoy this easy, comforting slow-cooker meal — it’s one of those recipes that feels like dinner out but comes together while you live your day.
Slow Cooker Creamy Tomato Basil Chicken Breast
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5–2 lbs
- 1 can diced tomatoes (15 oz, with juice) can be crushed or fire-roasted for added depth
- 1 cup heavy cream can substitute with half-and-half for a lighter version
- 1 teaspoon dried basil or 1 tablespoon fresh chopped basil at the end
- 1 tablespoon olive oil
- to taste none salt and pepper adjust as necessary
Instructions
Preparation
- Place the 4 chicken breasts in the bottom of the slow cooker in a single layer.
- Pour the entire can of diced tomatoes (including the juice) evenly over the chicken.
- In a medium bowl, whisk together 1 cup heavy cream, 1 teaspoon dried basil, and salt and pepper to taste. Pour this mixture over the tomatoes and chicken.
- Drizzle 1 tablespoon of olive oil across the top.
Cooking
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken reaches 165°F and is tender enough to shred.
- Remove the lid and shred the chicken directly in the slow cooker using two forks. Stir the shredded chicken into the sauce to let it absorb flavors.
- Taste and adjust seasoning. If the sauce seems thin, thicken by adding a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook on HIGH for 10–15 minutes until slightly thickened.
Serving
- Serve over cooked pasta, rice, or creamy polenta.