Packed with fresh basil flavor and a dreamy sauce, this Slow Cooker Tomato Basil Chicken makes dinnertime feel effortless. Tender chicken breasts simmer in a rich tomato sauce with garlic, parmesan, and cream – like something straight from your favorite Italian restaurant!
When I was growing up, one of my favorite comfort foods was a big bowl of tomato basil soup with a grilled cheese on the side. That flavor combo has stuck with me, and turning it into a slow cooker chicken dinner like this feels like such a good upgrade (hello protein goals).
I rely on my crock pot a lot during busy weeks. It feels like magic to toss everything in before school pickup and have dinner practically ready when we walk back through the door after swim or soccer practice and piano lessons. It’s the kind of no-fuss meal that wins over the whole table – and leaves barely any cleanup!
For more dinners like this, try my Georgian Chicken Stew, Jambalaya, or this Marry Me Chicken Pasta that my daughter is always requesting and everyone always asks for seconds of.
Why this will be your new slow cooker favorite!
The chicken stays juicy and flavorful as it simmers in the rich tomato, garlic, and herb sauce.
It’s an easy, hands-off slow cooker dinner that still feels like real home cooking.
The creamy tomato basil sauce is perfect for spooning over pasta, potatoes, or mopping up with a loaf of crusty bread.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Diced Tomatoes – Add texture and brightness to the sauce; make sure to use a can with no added seasonings.
- Crushed Tomatoes – Give the base a smooth, rich consistency and deeper tomato flavor.
- Garlic – Freshly minced garlic adds bold, savory flavor that infuses the sauce as it cooks.
- Heavy Cream – Adds richness and a velvety finish; evaporated milk can be used for a lighter option.
- Cornstarch – Helps thicken the sauce slightly as it cooks, making it cling to the chicken and pasta.
- Italian Seasoning – A blend of herbs that brings depth and classic Italian flavor.
- Kosher Salt – Enhances all the other flavors; always taste and adjust if needed.
- Dried Basil – Works alongside the fresh basil to boost the herbal tomato flavor.
- Dried Oregano – Adds a savory, slightly earthy note to the sauce.
- Black Pepper – Balances the richness with a little warmth and bite.
- Crushed Red Pepper Flakes – Optional, but a small amount adds a gentle heat in the background.
- Boneless Skinless Chicken Breasts – The lean protein base that turns tender and flavorful after slow cooking.
- Fresh Basil – Stirred in at the end for a burst of brightness and a fresh-from-the-garden finish.
- Parmesan Cheese – Melts into the sauce for added depth and a salty, nutty flavor right at the end.
How to Make Slow Cooker Tomato Basil Chicken
- Add ingredients. Pour the diced tomatoes, crushed tomatoes, garlic, cream, cornstarch, Italian seasoning, salt, dried basil, oregano, pepper, and red pepper flakes into the slow cooker.
- Stir to combine. Mix everything together until the sauce is smooth and evenly blended.
- Add chicken and cook. Nestle the chicken into the sauce, making sure they’re covered. Cover with the lid and cook on LOW for 3 to 5 hours, or until the chicken reaches 165°F when checked with a meat thermometer. Sprinkle with fresh basil and parmesan just before serving, then dish it up warm with your favorite pasta, potatoes, or rice.
Recipe FAQ’s
I really recommend thawing your chicken first for food safety. Slow cookers heat up gradually, and starting with frozen meat can keep it in the danger zone too long.
It shouldn’t! I add the cream at the beginning and it holds up just fine. Whether you’re cooking on LOW or HIGH, just make sure not to let it go too far past the recommended time so the sauce stays smooth and creamy.
Leftovers keep well in the fridge for 3 to 4 days. You can freeze it too – just let it cool completely first, then transfer to an airtight container. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Yes! I’ve mixed everything the night before (except the fresh basil and cheese), stored it in the fridge in the slow cooker insert, and popped it straight into the cooker the next morning. Total time-saver.
Tips for Success
- Make sure the chicken is fully submerged in the sauce so it cooks evenly and soaks up all that tomato basil flavor.
- Don’t overcook it. Whether you use LOW or HIGH heat, check for doneness around the earliest recommended time to keep the chicken tender and juicy. This timing also means you can take the chicken breasts our whole and slice them, rather than turning them into shredded chicken.
- Give the sauce a good stir before adding the chicken so the cornstarch and cream are evenly incorporated.
- Add the fresh basil and parmesan right at the end to keep their flavor and texture bright and fresh.
- If you’re serving this with pasta, start boiling the water about 30 minutes before the chicken’s done so everything’s ready at the same time.
What to Serve with This Recipe
To keep things balanced, I like adding something fresh and light on the side. A crisp green salad with this easy Olive Garden–style salad + dressing is always a hit. Green beans with bacon and pine nuts or Oven Roasted Broccoli with Garlic, Parmesan and Lemon are two of our other go-to choices.
For carb-y comfort, this is fantastic served over your favorite pasta (I served it with gnocchi in these photos). But it’s also great with buttery mashed potatoes or a scoop of Brazilian white rice to soak up that sauce.
And you can’t go wrong with bread! I love this with a slice of grilled garlic bread or warm pieces of rosemary focaccia – both are made for sauce-mopping and easy to pull together while the chicken finishes cooking.
Substitutions and Variations
- You can swap the chicken breasts for boneless skinless chicken thighs if you prefer dark meat – they stay extra juicy and shred beautifully.
- Use evaporated milk in place of heavy cream for a lighter version that still gives you a creamy texture.
- Want more veggies? Add a handful of spinach during the last 10 minutes of cooking, or stir in sautéed mushrooms for extra depth.
- If you like it spicy, increase the crushed red pepper flakes or add a spoonful of Calabrian chili paste to the sauce.
More Family-Friendly Slow Cooker Favorites
- Crock Pot Pork Green Chili
- Slow Cooker Crack Chicken
- Slow Cooker Garlic Parmesan Chicken
- Slow Cooker Applesauce Pulled Chicken Sandwiches
- Crockpot Italian Chicken
- Crock Pot Mississippi Pot Roast Sandwiches
Slow Cooker Tomato Basil Chicken
Ingredients
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can crushed tomatoes
- 4-6 cloves garlic minced
- ½ cup heavy cream or evaporated milk
- 2 Tablespoons cornstarch
- 2 teaspoons Italian seasoning
- 1½ teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1½ pounds boneless skinless chicken breasts
- ¼ cup thinly sliced fresh basil
- ¼ cup freshly grated parmesan cheese
Instructions
- In a 3-6 quart slow cooker, stir together the diced tomatoes, crushed tomatoes, garlic, cream, cornstarch, Italian seasoning, salt, basil, oregano, pepper, and red pepper flakes.1 (14.5-ounce) can diced tomatoes, 1 (14.5-ounce) can crushed tomatoes, 4-6 cloves garlic, ½ cup heavy cream, 2 Tablespoons cornstarch, 2 teaspoons Italian seasoning, 1½ teaspoons kosher salt, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon black pepper, ¼ teaspoon crushed red pepper flakes
- Nestle the chicken breasts into the sauce, then cover and cook on LOW for 3-5 hours until the chicken reaches 165°F when tested with an instant read digital meat thermometer (affiliate link) inserted into the thickest part of the breast.1½ pounds boneless skinless chicken breasts
- Sprinkle with the basil and parmesan cheese, then serve with your favorite pasta.¼ cup thinly sliced fresh basil, ¼ cup freshly grated parmesan cheese
Notes
- Protein: You can replace the chicken breasts with chicken thighs, Italian sausages, or frozen meatballs.
Storage & Make Ahead
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 2 months.
- Reheat: Warm gently on the stove or in the microwave until heated through.
- Make Ahead: Combine all ingredients (except fresh basil and cheese) the night before, refrigerate, and cook the next day.
