Slow Cooker Creamy Tomato Basil Chicken Breast
This simple recipe for Slow Cooker Creamy Tomato Basil Chicken Breast features tender shredded chicken in a rich, creamy tomato sauce, perfect for serving over pasta, rice, or as a sandwich filling.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 can 14.5 oz diced tomatoes (use fire-roasted for extra depth)
- 1 cup heavy cream Can be substituted with full-fat coconut milk for a dairy-free option.
- 1/2 cup fresh basil, chopped Or use 2 tbsp dried basil if fresh is not available.
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust seasoning after cooking.
Instructions
Preparation
- Place the chicken breasts in an even layer in the slow cooker.
- In a mixing bowl, combine diced tomatoes (with juices), heavy cream, minced garlic, chopped basil, Italian seasoning, and a generous pinch of salt and pepper. Stir until combined.
- Pour the sauce evenly over the chicken, ensuring each piece is coated.
Cooking
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily.
- Remove the chicken to a cutting board or shred directly in the cooker with two forks. If shredded outside, return the meat to the sauce and stir to combine.
- Taste and adjust seasoning before serving.
Notes
For best results, don't over-salt initially as tomatoes concentrate flavor during cooking. Adjust salt at the end. For a thicker sauce, remove the lid for the last 30 minutes of cooking, or stir in 1–2 teaspoons of cornstarch slurry. Fresh basil should be added at the end for flavor.