Slow Cooker Tomato Basil Chicken
This Slow Cooker Tomato Basil Chicken is an easy weeknight dinner made with pantry staples, fresh basil, and parmesan. The creamy tomato sauce is perfect served over pasta, potatoes, or rice, and it comes together with just a few minutes of prep.
Servings: 4 servings
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 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.
Nutrition
Calories: 347kcal | Carbohydrates: 8g | Protein: 39g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 148mg | Sodium: 1191mg | Potassium: 714mg | Fiber: 1g | Sugar: 1g | Vitamin A: 609IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg
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