Slow Cooker Chicken in Tomato-Basil Sauce
Tender chicken breasts cooked in a creamy tomato-basil sauce, perfect for a comforting weeknight dinner with minimal effort.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs total) Thighs may be used for richer flavor.
- 1 can 14.5 oz crushed tomatoes Whole or diced can work as well.
- 1 cup heavy cream Or use 3/4 cup half-and-half plus 2 tbsp cornstarch to thicken.
- 1 cup fresh basil, chopped Substitute 2 tbsp dried basil if fresh is unavailable.
- 2 cloves garlic, minced 1 tsp garlic powder can be used if necessary.
- Salt and pepper to taste
Instructions
Preparation
- Pat chicken breasts dry and season lightly with salt and pepper. Arrange them in the slow cooker in a single layer.
- In a mixing bowl, whisk together crushed tomatoes, heavy cream, chopped basil, minced garlic, and a pinch of salt and pepper until blended.
- Pour the tomato-basil cream mixture over the chicken, ensuring breasts are mostly submerged.
Cooking
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is easy to shred with a fork.
- If you want a thicker sauce, remove the lid, stir, and cook on high for an extra 15–30 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook until thickened.
Notes
Best served over pasta, rice, or mashed potatoes. Leftovers are great for sandwiches or can be made into burrito bowls.