Creamy Tomato Basil Chicken
This slow cooker creamy tomato basil chicken combines tender chicken breasts with a tangy sauce of crushed tomatoes and heavy cream, flavored with basil for a comforting meal that requires minimal prep.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless) Chicken thighs can be used for more fat.
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream Can substitute with full-fat coconut milk.
- 1 cup chicken broth Use low-sodium for better salt control.
- 1 teaspoon dried basil Fresh basil can be added at the end.
- 1 teaspoon garlic powder Or use 2 cloves fresh garlic, minced.
- to taste salt and freshly ground black pepper
- as needed cauliflower rice or zucchini noodles for serving Optional.
Instructions
Preparation
- Season the chicken breasts lightly with salt and pepper and place them in the bottom of your slow cooker in a single layer.
- In a mixing bowl, stir together the crushed tomatoes, heavy cream, chicken broth, dried basil, garlic powder, and a pinch of salt and pepper until smooth.
- Pour the tomato-cream mixture evenly over the chicken, ensuring the breasts are mostly submerged.
Cooking
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken reaches 165°F and pulls apart easily.
- Remove the chicken to a plate or shred it directly in the cooker with two forks. Stir the shredded chicken back into the sauce and taste; adjust salt and pepper.
- Serve hot as is, or over cauliflower rice or zucchini noodles.
Notes
For a cheesier finish, stir in 1/2 cup grated Parmesan at the end. If using frozen chicken, increase cooking time and ensure reaching 165°F.