Slow Cooker Creamy Tomato Basil Chicken
A hands-off, comforting dish with tender chicken in a creamy tomato basil sauce, perfect for busy nights and family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (or thighs) Thighs can be swapped 1:1 for juicier meat.
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil (plus more for garnish)
- ½ tsp crushed red pepper flakes (optional)
- ½ cup low-sodium chicken broth Allows better control of seasoning.
- ½ cup heavy cream For a lighter finish, use half-and-half; avoid regular milk.
- ½ cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped (for finishing)
- to taste Cooked pasta (penne, spaghetti, or fettuccine) or mashed potatoes / cauliflower mash, steamed rice, or crusty bread for dipping
Instructions
Preparation
- Season the chicken by sprinkling salt, pepper, garlic powder, and onion powder over both sides.
- Sear the chicken in olive oil over medium-high heat for 2–3 minutes per side until golden (optional).
- In the slow cooker, combine crushed tomatoes, minced garlic, chopped onion, oregano, dried basil, red pepper flakes (if using), and chicken broth. Stir to combine.
- Nestle the seasoned (or seared) breasts into the tomato mixture.
Cooking
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until chicken is fork-tender.
- Stir in the heavy cream and grated Parmesan cheese and cook on LOW for another 10–15 minutes.
- Remove chicken to slice or shred, then return it to the sauce.
Serving
- Stir in fresh basil just before serving.
- Serve over pasta, mashed potatoes, or rice.
- Garnish with torn basil leaves and a drizzle of olive oil if desired.
Notes
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently to prevent the sauce from separating.