This Slow Cooker Creamy Tomato Basil Chicken is SO easy and flavorful, you wouldn’t believe it only has just a few ingredients! The perfect easy dinner recipe for busy weeknights!
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Fall is on its way and I’m busting out all the easy slow cooker, skillet and Instant Pot recipes!
We have been kind of obsessed with chicken this summer, so I always have a ton in the freezer.
This slow cooker chicken 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 over here, 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!
My goal this fall (really, every fall) is to bring you more recipes for Real Life. Because summer is over and life goes back to Crazy, dinner time is rushed and spending hours in the kitchen is often the last thing on our minds.
The other reason, obviously, is that I need easy recipes like this too!
With a lot of slow cooker recipes, I find you sacrifice either flavor or texture or both. Browning meat beforehand can really help with that, but often even after that the juices need to be spiced up because after cooking for so long, the flavors just become muted.
With this chicken, though, there are no issues like that! You dump and go, and the sauce is the perfect consistency when it’s done and the flavor is awesome! So creamy and comforting, and yet only a small amount of cream or evaporated milk.
Tips for making this slow cooker chicken recipe:
- 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, REALLY recommend 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
- 3/4 cup tomato pasta sauce
- 3/4 cup evaporated milk or heavy cream
- 2 tablespoons corn starch
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 4 boneless skinless chicken breasts
- 2 tablespoons finely chopped fresh basil
Instructions
- Add tomatoes and pasta sauce to a 3-6 quart slow cooker.
- Whisk together cream and corn starch and add to the slow cooker. Stir in garlic, salt, basil and pepper.
- 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!
Nutrition Information
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Jane says
Looks delish! Can I substitute light cream for the heavy cream?
Ashley Fehr says
Definitely! It just may not be as creamy
Liz says
Do you think this could be easily frozen? Like half of it? I don’t want to half the recipe and risk messing up the timing but family is also a pain about eating leftovers.
Ashley Fehr says
Absolutely! Heavy cream and evaporated milk both freeze great. I just wouldn’t use low fat dairy
Blackpearl says
I think the instant pot would work fine if you put a very small amount of stock or water in the bottom then the chicken and put the tomatoes on top. Alternatively you could even put pasta in with it and add more water then tomatoes on top of the pasta. Add the cream after cooking and thicken it then with a cornflour slurry. I never put any tomato based ingredients on the bottom of the pot unless there is loads of liquid. I generally find it’s all about the layering.
Bre says
Do you stain the canned tomatoes or just dump the whole can?
Ashley Fehr says
I dump it all in
Elizabeth says
I want to try this but the timing doesn’t work. Could this work in an instant pot? Thanks!!
Ashley Fehr says
Hi Elizabeth! The instant pot wouldn’t be my second choice because things that are very tomato-y and dairy can burn. It would work just fine in a skillet on the stove top though!
kristen says
How long would you cook for in the skillet?
Ashley Fehr says
I would cook at a low simmer for maybe 15 minutes — it’s best to check occasionally with a meat thermometer rather than go by time because chicken breasts come in such a variety of sizes
Paris Heath says
Is it okay to keep the tomato mixture for another use after using this recipe?
Ashley Fehr says
Yes! Everything is cooked and safe 🙂 I would store it in the fridge for 3-4 days or freeze it.
Ashley O'Neill says
Has anyone made this recipe with canned coconut milk or other dairy free milk?
Victoria says
I have made a similar recipe with canned coconut milk but it wasn’t in the slow cooker. I feel like it’ll still work in the slow cooker.
Jackie says
Hi! Have you ever cooked the pasta right in the slow cooker at the end or should the pasta be cooked separate?
I’ve made this recipe once before and it turned out amazing!
Ashley Fehr says
For this recipe it should be cooked separately because there isn’t even liquid to cook the pasta. Thanks Jackie!
Judy says
I made this recipe, exactly as written, but my family thought it was just okay.
I used a 6 quart slow cooker and it was very tender in 5 hours, but it needs more seasoning. The recipe is very easy, but perhaps more garlic and Italian herbs.
I served it over pasta. Would appreciate suggestions.
Ashley Fehr says
Hi Judy! You are definitely free to add more garlic and herbs as your family enjoys. I would also recommend choosing a well-seasoned pasta sauce as that can make a difference in the end result.
Andrea says
Hi, we are up at our hytte in the mountains and we don’t have a slow cooker. How would you do this in the oven? I would love to serve this with homemade pasta😊
Ashley Fehr says
You could cook it in a baking dish at 375 for 20-25 minutes, but I am not sure how to adjust for high altitude
Andrea says
Thanks Ashley, we are only at 1000 m here in Norway, so I don’t think altitude should be a problem🙂
Jocelyn says
Forgot to rate. Thanks!
Ashley Fehr says
Thanks Jocelyn!
Jocelyn says
This looks wonderful! Will be making it this week. Thanks!
Mary Capp says
I enjoy your recipes !
Ashley Fehr says
Thank you!
Gina says
I’d really like to give this recipe a go however here in the UK we don’t really have an item that’s just called tomato pasta sauce – could I use and alternative/substitute such as passata or straight tomato purée?
Jenna says
Hey! I’m an American living in Europe and passata would be perfect for this 🙂
Chelsey says
My family loves this (including a three year old), with added veggies like bell peppers and mushrooms. Have made it four or five times already, as has my Dad. Definitely recommend for busy days when you just want to throw everything into the slow cooker and have a super yummy meal.
Ashley Fehr says
Thanks Chelsey!
Nicole says
Passata would work but add salt and extra flavorings. It would be like a tomato sauce that has spices something like what you would use as a sauce for spaghetti and meat sauce.
Gina says
I really want to try this recipe but in the UK there isn’t really an item just called pasta sauce. Could I “substitute” using Passata sauce or just tomato purée?
Amy says
I’m looking for recipes to cook in the slow cooker while I’m at work for 8 hours. Would it be ok to let it cook longer than 5 hours?
Ashley Fehr says
It would be okay but not ideal. Every hour past “done” that chicken breast is cooked it becomes a little drier
Juliana says
Do you just put 3/4 cup of dried evaporated milk in? Or do you mix it up to a liquid first?
Ashley Fehr says
I would mix it into a liquid first