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, one pot 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!
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!
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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Sharon Kneubuehl says
This is a terrific family casual meal and made for great leftovers as well!
Ashley Fehr says
Thanks Sharon!
Venessa says
Could you use freshly diced tomatoes with Italian seasoning if you don’t have the canned ones already? Sorry if that’s dumb to ask
Ashley Fehr says
Yes, that would work great!
Rachel says
Could you substitute sour cream instead of heavy cream?
Ashley Fehr says
Yes, you could but it will change the flavor
Riley Raney says
Super easy and delicious!
Ashley Fehr says
Thanks Riley!
Kristine says
Is it ok to leave this in the slow cooker on warm until I get home from work or will it dry out? It will be done cooking a few hours before I get home.
Ashley Fehr says
It will be fine, but the sooner you can eat chicken after it is done cooking, the juicier it will be 🙂
Megan Scott says
I made this and was amazed at how easy and delicious it was! I added the heavy cream and cornstarch at the end and didn’t have any curdling, just a lovely creamy texture.
I doubled the recipe, also increasing pasta sauce to 32 oz, and had plenty of creamy tomato broth left over. To the leftover broth I added some extra spices, also seafood (shrimp, mussels, and cod), and had a wonderful Cioppino to enjoy.
Thank you for this delicious recipe! It’s going into my files!
Ashley Fehr says
Thank you Megan! I’m so glad you enjoyed it!
Julie says
Could you cook this in the oven? I’m
Not a huge fan of chicken cook in the crock pot but this sounds so yummy
Ian says
Such a good comfort recipe, especially served over pasta. Only addition I made was to sauté a red onion and the garlic in a some butter before adding to the crock pot.
Ashley Fehr says
That’s a great idea!
Mary says
Is there a dairy-free option?
Ashley Fehr says
You could use dairy free milk if necessary
Amanda says
Using canned full fat coconut milk is a good substitute for heavy cream!
Maggie says
What do you mean by tomato pasta sauce? Canned tomato sauce or jarred marinara sauce?
Ashley Fehr says
Tomato based sauce that you would use on pasta.
Katie says
Can I used bone in chicken for this recipe? If yes, how long do I put it in the slow cooker?
Ashley Fehr says
Yes, you definitely can! I would probably add an hour or two to the cook time, depending on how much larger the pieces are than what is called for in the recipe
Mary says
Can I make this on my stove top
Ashley Fehr says
Yes, definitely! You will just simmer for 15-20 minutes until the chicken is cooked through
Judy Delgado says
Is the chicken thawed or frozen when placed in crockpot?
Ashley Fehr says
It is thawed
Ashtin says
Would it still work with frozen chicken? I forgot to take out my meat this morning! LOL
Ashley Fehr says
Cooking frozen chicken in the slow cooker is not recommended, but you could make the recipe on the stove top if you are in a pinch!
K Andrews says
Delicious & Super Easy!!! This one will definitely be added to our dinner rotation 🙂
Ashley Fehr says
I’m so glad!
Amy says
What’s the measurements for uk please
Ashley Fehr says
The measurements are the same for the UK 🙂
Grace says
Bahahahahahaha perfect
Melissa says
Recipe is simple and turned out perfectly! I used heavy cream and the sauce turned out exactly how I hoped it would. Not watery or runny at all. My husband also loved it! I served over zoodles. Will definitely make again.
Ashley Fehr says
Thank you Melissa!
Erin.B says
I loved this recipe I’m considering on making it again. My cousin said her kids polished it all off.
Ashley Fehr says
Thanks Erin!
Chelsea says
How much is considered a serving? 1 peice of chicken & how much sauce over it?
Ashley Fehr says
1/4 of the sauce
Sadie says
Do you thaw your chicken first or would this work with frozen chicken breast?
Ashley Fehr says
It is not recommended to cook frozen chicken breasts in the slow cooker because they stay at an unsafe temperature for too long. I always thaw first
Charlie says
My crockpot only have options to cook on high for high 4 or 6 hours and low 8 or 10 hours ? Will cooking it on high for 4 hours suffice ?
Thank you!
Ashley Fehr says
I wouldn’t cook it on high for 4 hours as it will be overcooked. The best option would be to start it on low for 8 hours and then turn it off when done
JCM says
Family loved it! I cut my chicken breast in half because I think they are too large these days. The consistency was perfect. It was a win! Thank you!!
Ashley Fehr says
I’m glad you liked it!
Michaela says
If I’m cooking this before work, to ensure the milk doesn’t curdle, should I add the evaporated milk at the end of the recipe, when I get home?
Ashley Fehr says
Evaporated milk is usually pretty stable and shouldn’t curdle, but you can easily add it in when you get home to be safe
Kayla Green says
Does this have to be made in the Crock-Pot or can it also be made just in a skillet?? I messed up and waited 😩
Ashley Fehr says
It can be made in a skillet no problem! I would just simmer for 15-20 minutes (low heat, slight bubble) until done
Xenia says
Hi there!
Do you possibly know how long this would be in an instant pot?
Thank you.
Ashley Fehr says
I haven’t tried in an Instant Pot, but I would probably leave out the tomato and cream based ingredients and add them at the end so they don’t scorch during pressure cooking.
Marie says
The recipe says 14oz of diced tomatoes, however in the recipe video it looks like you used a big 28oz can of diced tomatoes? Can you please clarify??
Ashley Fehr says
The recipe is correct at 14 oz