Slow Cooker Creamy Tomato Basil Chicken
This slow cooker creamy tomato basil chicken recipe is an effortless weeknight dinner that's packed with flavor. Tender chicken simmers in a rich, creamy tomato sauce infused with fragrant basil. It's a comforting and customizable dish that the whole family will love.
Equipment
- Slow cooker
- Large bowl
- Small bowl
- Large Skillet (optional)
- Measuring cups and spoons
- Fork
- Knife
- Cutting board
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- ¼ cup chopped fresh basil, for garnish
Instructions
- In a small bowl, combine salt, pepper, garlic powder, and onion powder.
- Rub the spice mixture all over the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat (optional).
- Sear the chicken breasts for 2-3 minutes per side, until lightly browned (optional).
- Place the seared (or unseared) chicken breasts in the slow cooker.
- In a large bowl, combine crushed tomatoes, tomato sauce, minced garlic, dried basil, dried oregano, and red pepper flakes (if using).
- Pour the tomato mixture over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and Parmesan cheese.
- Cover and cook on low for an additional 15-20 minutes, or until the sauce is heated through and creamy.
- Stir in or sprinkle fresh basil over the chicken before serving.
Notes
For a spicier kick, increase the amount of red pepper flakes or add a diced jalapeño. Add a cup of shredded mozzarella or provolone cheese along with the Parmesan for an extra cheesy experience. Use light cream cheese instead of heavy cream for a lighter option. Serve over pasta, rice, garlic bread, salad, or roasted vegetables. If the sauce is too thin, remove the lid during the last 30 minutes or whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last 15 minutes. If the sauce is too thick, simply add a little chicken broth or water until it reaches your desired consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days.