Slow Cooker Creamy Tomato Basil Chicken: The Ultimate Recipe
Introduction to Slow Cooker Creamy Tomato Basil Chicken
This Slow Cooker Creamy Tomato Basil Chicken is the perfect blend of convenience and flavor, making it a must-try for anyone who loves comfort food. With just a few simple ingredients, you can create a dish that is rich, creamy, and full of Italian flair. Whether you’re cooking for family or friends, this recipe is sure to impress and satisfy your cravings without keeping you in the kitchen for hours.
A Personal Story Behind My Slow Cooker Creamy Tomato Basil Chicken Journey
Growing up, my family always gathered around the dinner table for delicious meals that brought us together. One dish that often made an appearance was a creamy chicken dish similar to this one. It was a staple at family gatherings, and I fondly remember the aroma filling the house as it simmered away. Now, as an adult, I’ve adapted that cherished recipe into a slow cooker version that captures all those flavors while making it easier to prepare.
What Makes This Slow Cooker Creamy Tomato Basil Chicken Recipe Special?
This recipe stands out for its simplicity and the depth of flavor it offers. The combination of diced tomatoes, marinara sauce, and fresh basil creates a vibrant sauce that envelops tender chicken breasts. Plus, the heavy cream adds a luscious texture that makes every bite a delight. Using a slow cooker means you can set it and forget it, allowing the flavors to meld beautifully while you go about your day.
The Full Slow Cooker Creamy Tomato Basil Chicken Recipe
Ingredients
- 1 can (14 oz or 398 ml) diced tomatoes with Italian herbs
- 1 cup marinara sauce
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/2 cup heavy whipping cream
- 2 tablespoons cornstarch
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 2 tablespoons finely chopped fresh basil
- Grated Parmesan cheese for serving
Instructions
- In a 4- to 6-quart slow cooker, combine the diced tomatoes, marinara sauce, minced garlic, salt, Italian seasoning, dried basil, and pepper. Stir well to mix all the ingredients together.
- In a small bowl, whisk together the heavy whipping cream and cornstarch until smooth. This step is crucial for achieving that creamy consistency.
- Pour the cream mixture into the slow cooker, ensuring it blends with the tomato sauce.
- Add the chicken breasts to the slow cooker, pressing them down gently into the sauce to coat them well.
- Cook on low for 3 to 4 hours, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F. Remember to check the temperature to ensure it’s fully cooked.
- Stir in the fresh basil, taste the sauce, and adjust seasonings if needed. This is the perfect time to customize the flavor to your liking!
- Serve the creamy Italian chicken with a sprinkle of grated Parmesan cheese on top for an extra touch of flavor.
- For a thicker sauce, you can remove the chicken once cooked and keep the sauce on high in the slow cooker for an additional 15-20 minutes to reduce and thicken.
Serving Suggestions and Variations for Slow Cooker Creamy Tomato Basil Chicken
This dish pairs wonderfully with a variety of sides. Consider serving it over a bed of pasta, rice, or even quinoa for a complete meal. You can also add a side of steamed vegetables or a fresh salad to balance the richness of the sauce. If you’re feeling adventurous, try adding cooked spinach or mushrooms to the sauce for added nutrition and flavor. Feel free to experiment with different herbs, too—thyme or oregano can complement the dish beautifully.
Frequently Asked Questions About Slow Cooker Creamy Tomato Basil Chicken
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts! Just increase the cooking time by about 1 hour on low. Make sure they reach an internal temperature of 165°F.
Can I make this recipe dairy-free?
Absolutely! Substitute the heavy cream with a non-dairy alternative like coconut cream or cashew cream. Just remember that it may change the flavor slightly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Can I freeze this dish?
Yes, you can freeze the cooked chicken and sauce together in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Enjoy the rich flavors of this creamy Italian chicken dish made effortlessly in your slow cooker!
Recipe Stats
- Prep Time: 10 minutes
- Cooking Time: 3-4 hours
- Total Time: 3 hours 10 minutes – 4 hours 10 minutes
- Calories per Serving: 350
- Servings: 4
Slow Cooker Creamy Tomato Basil Chicken
Equipment
- Slow Cooker 4 to 6-quart capacity is ideal.
Ingredients
Main Ingredients
- 1 can diced tomatoes with Italian herbs
- 1 cup marinara sauce
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 0.5 teaspoon dried basil
- 0.25 teaspoon pepper
- 0.5 cup heavy whipping cream
- 2 tablespoons cornstarch
- 4 pieces boneless, skinless chicken breasts about 2 lbs
- 2 tablespoons fresh basil, finely chopped
- Grated Parmesan cheese for serving
Instructions
- In a 4- to 6-quart slow cooker, combine the diced tomatoes, marinara sauce, minced garlic, salt, Italian seasoning, dried basil, and pepper. Stir well to mix all the ingredients together.
- In a small bowl, whisk together the heavy whipping cream and cornstarch until smooth. Pour the cream mixture into the slow cooker, ensuring it blends with the tomato sauce.
- Add the chicken breasts to the slow cooker, pressing them down gently into the sauce to coat them well.
- Cook on low for 3 to 4 hours, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F.
- Stir in the fresh basil, taste the sauce, and adjust seasonings if needed.
- Serve the creamy Italian chicken with a sprinkle of grated Parmesan cheese on top for an extra touch of flavor.
- For a thicker sauce, you can remove the chicken once cooked and keep the sauce on high in the slow cooker for an additional 15-20 minutes to reduce and thicken.