This Slow Cooker Creamy Tomato Basil Chicken Breast is SO easy and flavorful, you wouldn’t believe it only has just a few ingredients! The perfect easy crockpot chicken recipe for busy weeknights!
If you’re looking for more crockpot chicken breast recipes, check out this Crockpot Creamy Garlic Chicken or this Crockpot Tuscan Chicken!
Table of Contents
- Reader Rating
- Why we love this Slow Cooker Chicken Breast recipe:
- Slow Cooker Tomato Basil Chicken Ingredients:
- How to make Creamy Tomato Basil Crockpot Chicken Breast:
- How long to cook chicken breasts in the crockpot?
- Can I use half and half or milk?
- What kind of tomato pasta sauce do I need?
- Tips for making this slow cooker chicken recipe:
- Slow Cooker Creamy Tomato Basil Chicken Recipe
Life is busy and I’m busting out all the easy slow cooker, one pot and Instant Pot recipes to keep us sane! This Crockpot Creamy Tomato Basil Chicken is well-loved here around the dinner table.
Chicken is such a versatile protein so we always have a stash in the freezer!
This slow cooker chicken recipe comes together in no time with just a handful of ingredients that we usually have on hand — which makes it a win in my books!
The creamy tomato flavor combo is always a hit, and we love this chicken over a plate of spaghetti but it can really be a stand alone meal with a side salad if that’s your thing!
Reader Rating
“So easy and delicious! Followed the recipe exactly. 3 hours and was so moist. Served over spaghetti with fresh green beans Picky husband and foodie son went back for seconds!” — Liz
If you love this recipe, you might enjoy this Slow Cooker Chicken Breast or this Crockpot Chicken and Dumplings — they are both easy Crockpot meals!
Why we love this Slow Cooker Chicken Breast recipe:
- it’s a Real Life recipe: it’s easy to prep, mostly hands off and the family loves. We all need more of that!
- it’s a slow cooker win: with a lot of slow cooker recipes, I find you sacrifice either flavor or texture or both. With this chicken you dump and go, and the sauce is the perfect consistency when it’s done and the flavor is awesome!
- it’s quick to prep: being a dump and go slow cooker, you don’t need to spend hours in the kitchen, which is a plus on busy weeknights!
Slow Cooker Tomato Basil Chicken Ingredients:
- Chicken breasts: we always use chicken breasts for this recipe but boneless, skinless chicken thighs would also work well. If you choose bone-in chicken the cook time will increase significantly.
- Tomato pasta sauce: this is simply a tomato sauce that you would use on pasta with herbs and seasonings, i.e., a marinara or something similar. This is not tomato paste. Choose your favorite well-seasoned brand!
- Diced tomatoes: If you don’t like the chunks of tomato you can sub this out with an additional cup of tomato pasta sauce.
- Garlic and seasonings: I’ve kept things simple, but feel free to experiment if you prefer. Add some red pepper flakes if you like things spicy!
- Cream: I recommend heavy cream or evaporated milk in this recipe. I find that they have the lowest chance of curdling when cooked with the acidic tomatoes. I do not recommend low fat cream or milk, but you are always welcome to try!
- Corn starch: A little corn starch helps to thicken our sauce. You can swap this out with flour if you don’t have any.
- Fresh basil: fresh basil can be hard to find in the cooler months. Basil pesto is my favorite swap because it adds more of that fresh flavor than dried basil.
How to make Creamy Tomato Basil Crockpot Chicken Breast:
This is a simple overview to help guide you! Scroll down to find the detailed recipe in the pink recipe card.
- Stir together sauce, tomatoes and herbs.
- Whisk the corn starch into the cream.
- Add the cream to the slow cooker and stir.
- Add the uncooked chicken and cook until the internal temperature reaches 165 degrees F.
How long to cook chicken breasts in the crockpot?
Not overcooking slow cooker chicken breasts is the key to having juicy and flavorful chicken.
I usually recommend 3 hours on low — this might be a little less if your chicken breasts are small or a little more if your chicken breasts are large.
If you’re cooking on high, check the internal temperature at 2-2.5 hours and add time as needed.
Can I use half and half or milk?
Low fat dairy has more of a tendency to curdle.
For that reason, the addition of the tomatoes and the long cook time, I prefer not to take the chance. My exception is low fat evaporated milk, which I find works really well in slow cooker recipes.
You are always welcome to try it!
What kind of tomato pasta sauce do I need?
Choose your favorite brand of tomato-based pasta sauce, i.e., marinara sauce or something similar.
You’re looking for a relatively smooth and well-seasoned tomato sauce, rather than a can of plan crushed tomatoes.
Tips for making this slow cooker chicken recipe:
- Don’t overcook it — I find 3 hours is plenty for the usual size of my chicken breasts. I recommend checking the temperature at 2.5 hours for smaller breasts, and 3 hours for larger breasts, and adding time as needed.
- I made this recipe in a 4 quart slow cooker — if you want to double it, I suggest a 6 quart slow cooker (I have both, and use them for different things!).
- I really, really love using slow cooker liners. I will gladly pay the 50 cents or whatever they cost to not have to wash that beast!
- Please always, always check the temperature of your chicken with a meat thermometer before serving just to be safe! All slow cookers cook differently.
Slow Cooker Creamy Tomato Basil Chicken
written by Ashley Fehr
Ingredients
- 14 oz can diced tomatoes with Italian herbs (398 ml)
- 1 cup tomato pasta sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ½ cup evaporated milk or heavy cream
- 2 tablespoons corn starch
- 4 boneless skinless chicken breasts
- 2 tablespoons finely chopped fresh basil
Instructions
- Add tomatoes, pasta sauce, garlic, salt, Italian seasoning, basil and pepper to a 3-6 quart slow cooker. Stir.
- Whisk together cream and corn starch and add to the slow cooker.
- Add chicken breasts and press down into the sauce.
- Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your slow cooker — a fuller slow cooker will take longer to cook, so a larger one will cook faster.
- Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!
Notes
Nutrition Information
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Mandy says
Was hoping to love this but it wasn’t a creamy sauce at all. Chicken was good. Followed the directions exactly and used evaporated milk and just didn’t thicken up.
Ashley Fehr says
Hi Mandy! I’m sorry you didn’t enjoy it! I’m not totally sure what you mean, but it sounds like maybe the wrong ratio of ingredients was used. This sauce is definitely not thin.
Cassandra Dyer says
If you opt to use basil pesto how much would you add? Thank you!!
Ashley Fehr says
I would start with one teaspoon
Emily says
I don’t leave many reviews, but this is a great recipe! I made it as written. This will go in our regular rotation. Even my picky kid gave a big thumbs up. Winner winner chicken dinner!
Ashley Fehr says
Thanks Emily! I’m glad it was a hit!
Kristine Graham says
Do you think you could just add the pasta to the crock pot towards the end?
Ashley Fehr says
I haven’t tried, but I don’t think there would be enough liquid to cook pasta.
Kirsty says
Could this be made up (obviously the raw ingredients) into a zip bag and froze?
Then be thawed and used as like a slow cooker dumpbag? Thank youu xx
Ashley Fehr says
Hi Kirsty! I haven’t tried but I think that would work great. I would just be sure to use heavy cream as low fat dairy doesn’t freeze as well!
Judy says
Or just add the cream when you put it in the crockpot to cook
Jacqueline says
Has anyone done this in an instant pot?
Emily says
I haven’t tried it but might. This is how I’d do it:
Pressure cook seasoned chicken breasts with a little water or broth, then add dry noodles cross crossed on top, add more water or broth to reach noodles, add marinara and diced tomatoes and herbs on top (don’t stir- tomato on bottom may cause burn notice) and pressure cook additional 5 minutes. Stir all together then add cream.
Michelle says
Wondering if anyone has tried canned coconut milk to make this dairy free? Perhaps I add it towards the end?
Elena A says
Curious, I had the same question!
Ashley Fehr says
I believe there have been some comments left about non-dairy substitutes — if you scroll through you might find the information you’re looking for.
Elena A says
I tried making it with coconut milk. Everyone loved the taste. The kids thought it was too spiced for them (opinion of a tired 3 year old) but none of the adults shared that opinion.
To compare, I’ll have to make the recipe a second time with the cream. Since our guests had dietary restrictions, I tried the coconut milk. I’d say it’s worth trying!
Ashley Fehr says
Thanks for sharing Elena! That’s super helpful!
Laura says
This recipe is absolutely delicious!!!!!!!!!!!!!!!!!!!!!! I just made it for the first time. Definitely a keeper. Served it over rice. Perfect combination. Next time will try serving over tortellini. I followed the recipe exactly. I cooked it in a 6 quart crock pot on low for 3 hours and it came out perfect. Will definitely make again!!!!!
Ashley Fehr says
Thank you Laura! I’m thrilled you liked it!
Heather says
Can I make this as a crock pot freezer meal? Just wondering how the cream will be?
Ashley Fehr says
Hi Heather, I haven’t tried but I think if you use heavy cream or evaporated milk it should be all right
Heidi says
I don’t have whole milk or cream, but I do have regular cream cheese. Would using a package of this soften added to the tomato mix work? Thanks for a reply!
Heidi says
I skipped the cream cheese and went and bought evaporated milk. I also used 1-10oz can of rotell with the green chilis. I cubed 2 chicken breast and going to put over tomato cheese tortellini. Smells fantastic! Hope it tastes as good as it smells! So easy! Thanks Ashley!
Ashley Fehr says
Sounds delicious!
Victoria says
I made this for dinner tonight, I actually poached the chicken before in a chicken stock to cook them. This is not as tenderising as velveting but you will never have dry chicken thats for sure. I added some chicken stock into the tomato cream sauce, I did also add extra smokey paprika rather than the hot one. But I did add a extra thinly sliced red chilli I still did find it far to creamy for my liking, the tomato base I originally made before I added the cream was lovely ( the addition of extra garlic and fresh oregano was lovely)
But thank you for the ideas it just shows how you can mix things up thank you x
The Recipe Rebel says
Glad it worked out for you, Victoria.
Kathryn says
I just want to say how amazing this recipe is and its my go to after working 17 hours over night nursing. I never have cream in so I make a simple white sauce with butter flour and milk and add it in at the end of cooking. Thank you so much for putting this one out.
The Recipe Rebel says
Makes me so happy to hear, Kathryn! Thank you!
Amy Cucullu says
I used thighs because they are more flavorful. I used whole milk because that is what I had on hand. I heated milk, cornstarch and I added butter to make a roux, then I added it to the tomato mixture. It came out fabulous.
Tara Smart Stoltz says
Can you let me know the ratio of each. I don’t have cream