Slow Cooker Creamy Tomato Basil Chicken
This creamy tomato basil chicken is an easy, flavorful dish made in a slow cooker.
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.
Notes
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.