Slow Cooker Creamy Tomato Basil Chicken Breast
A rich, comforting slow-cooker meal with tender chicken breasts simmered in a creamy tomato and basil sauce, perfect for busy weeknights.
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.
Notes
For a fresh touch, top with torn fresh basil and a sprinkle of grated Parmesan. Storage tips: Store in an airtight container for 3–4 days. Freeze in freezer-safe containers for up to 2–3 months.