Slow Cooker Creamy Tomato Basil Chicken

Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings 4

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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!

Table of Contents
  1. Tips for making this slow cooker chicken recipe:
  2. Slow Cooker Creamy Tomato Basil Chicken Recipe
overhead image of tomato basil chicken breasts in slow cooker.

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!

close up image of sliced slow cooker tomato basil chicken breasts over pasta.

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.

close up image of slow cooker chicken breasts over spaghetti.

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.
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Slow Cooker Creamy Tomato Basil Chicken

4.91 from 595 votes
This Slow Cooker Creamy Tomato Basil Chicken is SO easy and flavorful, you wouldn't believe it only has a few ingredients! The perfect easy dinner recipe!
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Cuisine American
Course Main Course
Servings 4
Calories 210cal


  • 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


  • 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

Calories: 210cal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. 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

  2. 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!

  3. 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.

  4. 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.

  5. 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!

  6. 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!!

  7. 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

      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.

  8. 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??

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