Slow Cooker Creamy Tomato Basil Chicken

Prep Time 5 mins
Total Time 4 hrs 5 mins
Servings 4

Jump to Recipe

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
slow cooker creamy tomato basil chicken breasts in a white crockpot

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!

overhead image of white plate with spaghetti and tomato basil chicken breast

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 sliced tomato basil chicken breasts on plate of 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.
ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Slow Cooker Creamy Tomato Basil Chicken

4.88 from 335 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 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
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

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

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!

Read More

You May Also Like

Reader Interactions


  1. Michelle says

    This was absolutely delish! The chicken was falling apart – soooo tender. The family is asking I make it again soon. We don’t do noodles so had over steamed cauliflower (was going to do it over zucchini noodles but didn’t have any zuc in the house – will do so next time for sure :)).

  2. Chelsey Schill says

    Made this today and absolutely loved it!! I added two sliced bell peppers and about a dozen mushrooms, halved and cooked on low for five hours. So yummy! Will definitely make this again.

  3. Barbara says

    This was delicious! I doubled the recipe and used half boneless skinless thighs and half boneless skinless chicken breast. The used the Bertolli Vodka sauce for the pasta sauce. Thank you so much for this recipe!

  4. Nina says

    Made this tonight and it was so good! Will be added into my dinner rotation for now on! Thanks for a great recipe

  5. Lindsey says

    Would you say the 4 chicken breasts are ~2lbs? The servings quantity says 4 and your picture looks like pretty good size chicken breasts. I’m cooking for 6 so just making sure there is enough. I’m excited for this recipe!

  6. Jennifer says

    Made this today because I basically had all ingredients in my pantry and freezer. Everyone loved it.

    The winter weather has kept me from shopping (thank goodness we have power), so I took chicken breast out of freezer and searched for crockpot recipes as I am working from home and wanted to dump in the afternoon.

    I didn’t have Italian herb diced tomatoes. So I added a Tablespoon of Italian seasoning and a pinch of sugar (as most canned diced Italian tomatoes have sugar) to the diced tomatoes. I don’t like to have leftover parts of cans so I added a full 15oz can of tomato sauce and evaporated milk. This kept ratio same. Added extra Tablespoon of cornstarch for more liquid. Finally added half a diced sweet onion

    • Jennifer says

      Can’t believe I’m replying to my own comment but left out something important. When chicken done I basically shredded / chopped it and put it back into the sauce. So nice and easy to eat as a pasta bowl over penne. Only reason I didn’t give 5 stars is I think the recipe needs more garlic and black pepper. Which I’ll do next time because I’ll definitely be making again.

  7. Shannon says

    This was a hit with the family! Always looking for something that can be homemade but quick because of our schedules and this was perfect. Added some onion to the mix before cooking. That was the only change we made. Served over homemade pasta and with a side salad. Kids had second helpings. Will put this in our rotation. Thank you!

  8. Adele says

    Loved this. Saw it on Pinterest as looking for low calorie meals and it said 210 per portion. Sadly after following the recipe and logging the calories per item packaging, it was over double this without adding anything like pasta. Very yummy and will make again, but only for a cheat meal!

    • Ashley Fehr says

      Hi Adele! It definitely will not be double that amount unless you are using heavy cream. The nutrition information is calculated with evaporated milk, so one chicken breast with 3 tablespoons sauce, 3 tablespoons evaporated milk and tomatoes and seasonings which really don’t have many calories at all.

  9. Gail says

    Ashley I forgot until close to dinner time this was a slow cooker recipe! I found Melissa’s instant pot version in the comments and sautéed chicken tenderloins, then added the tomatoes, spices and pasta sauce to the instant pot with the chicken and cooked it on medium high for 8 minutes. After doing a natural release I combined the cornstarch and regular evaporated milk and added that to the instant pot on sauté until thickened. Everything was creamy and delicious. It’s a great recipe, and when I checked it on WW it was only 4 points per serving! My husband loved it also and it’s so easy to cook using either an instant pot if I’m in a hurry or a slow cooker.

      • Trudy Bognar says

        I have made numerous chicken recipes in the Crock-Pot and I’ve always used frozen chicken I did not know the FDA did not approve of this, although I never got sick from it but thank you from the tip

  10. Jennifer says

    I made this last night and unfortunately had no flavor. I followed the recipe exactly BUT I did use fat free evaporated milk which I think may have caused the problem. Just wanted to provide my feedback in case others were thinking of making my mistake. : )

    • Ashley Fehr says

      Thanks for sharing Jennifer! I often use low fat evaporated milk so I don’t think that is the problem. Did you use a seasoned pasta sauce or plain tomato sauce? That can make a big difference

      • Allie says

        Tomato sauce and tomato paste are VERY different products. I used tomato paste since that’s how the recipe reads. Tomato paste Is the wrong product for your recipe. Tomato sauce has significantly more fluid/water in it. This recipe only works with sauce. If you use true tomato paste it isn’t liquid enough. You may want to take out the word paste in the recipe.

      • Kara says

        The recipe definitely says “tomato pasta sauce” and not “tomato paste.” Delicious recipe, Ashley! Spot on!

      • Angela says

        Easy, but a disgusting looking disaster. My evaporated milk and cornstarch curdled in the slow cooker. I am currently trying to fix it as I don’t have a back up meal planned because this looked so simple. I am not sure why the cornstarch and cream would be added before the chicken is cooked.

      • Ashley Fehr says

        Evaporated milk will not curdle in a slow cooker. It just won’t. I would guess that the corn starch was not completely mixed into the liquid and it caused lumps. The corn starch is added at the beginning because it is a short cook time, and the corn starch won’t have time to thicken if you add it near the end.

      • Tracy says

        Allie, I thought that too but it actually says tomato pastA sauce…so I’m assuming spaghetti sauce.

      • Cristina Smith says

        Hi, do you know if it would be possible to make this into an instant pot meal? And cook times? Thank you!

      • Ashley Fehr says

        Hi Cristina! I’m sorry, I haven’t tried this one in the Instant Pot because tomato based sauces and dairy products don’t do well in there

    • Melissa says

      I just made it in a pressure cooker. I browned the chicken breasts in some olive oil on sauté and cooked at high pressure for 10 mins with ten mins natural release after 10 mins did quick release. Just remove chicken and add the cornstarch and heavy cream at the end and turn on to sauté to thicken. I added some fresh baby spinach and then put the chicken back in the pot.

      • Dana says

        Ashley this looks great but I’m short on time sooooooo Melissa do you have a minute to give me step by step pressure cooker details? The 10 minutes was with all the ingredients minus the cornstarch/cream step? Thanks!!!

      • Lisa says

        Thanks for the instant pot tip!! This is exactly what I was looking for!! Love this recipe in the crockpot, excited to try in my new instant pot tonight!!

  11. Sadie says

    Hi! If doubling this recipe would I need to make any changes to cooking time? Also, is there a way to cook on low for longer?

    • Ashley Fehr says

      You can double without changing the cook time much — if your slow cooker is large it will be about the same time. You can cook on low for longer, but the sooner you can eat chicken breasts after they are cooked, the better the results will be. I would switch to keep warm if you need to keep it in the slow cooker.

Leave A Reply

Have you tried this recipe? Leave a rating