Creamy Tomato Basil Chicken
A cozy and simple slow cooker dish featuring tender chicken in a rich tomato-cream sauce, enhanced with fresh basil. Perfect for busy weeknights or potlucks.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Alternatively, use thighs for richer flavor.
- 1 can (14–15 oz) diced tomatoes Fire-roasted for extra smokiness, or plain if preferred.
- 1 cup heavy cream Use half-and-half in a pinch, but expect a thinner sauce.
- 1 cup fresh basil, chopped Add most at the end to keep color bright.
- 2 cloves garlic, minced Or substitute with 1 teaspoon garlic powder.
- Salt and pepper, to taste
- 1–2 tablespoons olive oil For browning the chicken.
Instructions
Preparation
- Heat 1–2 tablespoons olive oil in a skillet over medium heat.
- Pat the chicken dry and season both sides with salt and pepper.
- Brown the chicken for 2–3 minutes per side until golden. Transfer to the slow cooker.
- In the same skillet, lower the heat and add the minced garlic. Sauté for 30–45 seconds until fragrant.
- Pour the can of diced tomatoes into the skillet, scraping up any browned bits and heat for 1–2 minutes.
- Pour the tomato mixture over the chicken in the slow cooker.
Cooking
- Add the heavy cream and most of the chopped basil to the slow cooker. Stir gently to combine.
- Season with additional salt and pepper if needed.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches 165°F and shreds easily with a fork.
- Stir in extra fresh basil right before serving for a brighter finish.
Notes
To store leftovers, refrigerate in airtight containers for 3-4 days or freeze for up to 3 months. Reheat gently with a splash of cream or milk if needed. For variations, try adding olives, capers, or spices.