Slow Cooker Creamy Tomato Basil Chicken

Prep Time 5 mins
Total Time 4 hrs 5 mins
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
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.
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Slow Cooker Creamy Tomato Basil Chicken

4.88 from 398 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

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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. Connie Castro says

    This is definitely a 5 star. So creamy and full of flavor. Super easy to make. You have to try it.

  2. Simone says

    Ashley, the can of tomatoes in the video looks like a 28oz can not a 14oz one. Can you confirm please as I’d like to make this tomorrow.

    • Ashley Fehr says

      You won’t need to double the cook time, but it will depend a little on how full your slow cooker is. If it is very full, you may want to check it at 4 hours instead of 3. If you use a larger slow cooker and double the recipe then 3 hours should still be good.

  3. Julie says

    Excellent recipe! I had plain petite diced tomatoes on hand, so I tossed in some Italian seasoning. Also used half and half (on hand) instead of heavy cream and it was still great. Don’t skip the fresh basil at the end! It’s a MUST! Cooked on low only 3 hours. Delicious recipe. Thank you!

  4. Kelly says

    Am I the only one that the milk curdled on? When I read the recipe, I thought to myself surely it would happen if you don’t add it at the end, but since it didn’t say so and so many people raved , I just did it all at once. Yeah super curdled…

  5. Pam says

    This was a delicious, easy recipe! 10 yo loved it but couldn’t get the 3 yo to try it! I added some cayenne pepper and extra garlic along with spinach! Soo good!

  6. Emma J says

    This was so good! A bit win in our household and already requested that I make it again!
    I only had plain tomato sauce on hand and not pasta sauce, so I just added some extra seasoning and it was delicious!

  7. Megan says

    Loved this so much! Served it over chickpea pasta with Parmesan cheese and it was a big hit- thanks for sharing!

  8. Constance E. Castro says

    Absolutely love this recipe. So easy, quick and full of flavor. Definitely going to make this again.

  9. Katherine says

    Super delicious! I halved the recipe and actually baked mine in the oven as we are packed to move and I couldn’t find my slow cooker or instant pot haha. I also had unseasoned tomato sauce (which I used in place of diced tomatoes as my husband doesn’t like the chunks lol). I seasoned with 1 T brown sugar and 1 T Italian seasoning. I put all the ingredients except the fresh basil and cornstarch in a glass baking dish. I pounded the chicken before adding to the dish. Covered with tin foil and baked 325 for 1 hour. Then I put some of the sauce in a bowl, mixed in the cornstarch, poured it back into the glass dish and stirred it around. I returned the dish to the still hot, but now off, oven to thicken. Also added spinach and Parmesan cheese after removing from oven. I’m excited to try it in the slow cooker sometime!

  10. Lily says

    The pictures looked really good, but even though I followed the recipe exactly I thought the sauce lacked flavor. I ended up having to adjust it with cheese and spices so that it wouldn’t be so bland. Also, when I cut the chicken, it became more shredded than sliced, which I’m not a fan of but that’s just a personal preference.

    • Ashley Fehr says

      Hi Lily! I would make sure you use a seasoned pasta sauce and seasoned tomatoes as that is where a lot of the flavor comes from. If you use plain pasta sauce, or plain tomatoes, or skip the fresh basil, it won’t have a lot of flavor.

      • Dayna says

        You listed “tomato pasta sauce” in the ingredients. To avoid confusion, all you needed to do was to say “marinara”. I swear you recipe bloggers have the intelligence of a peanut.

      • H says

        Hi! If I can’t eat dairy, will almond milk work or will it curdle? Can’t wait to try this recipe!

      • Ashley Fehr says

        Unfortunately I haven’t tried so I can’t say for sure. There may be people in the comments who have made it that way before and can help.

      • Kait says

        Wow rude much???? Doesnt seem like anyone else has had problems understanding so move along Karen 😂 love your recipe was AMAZING my husband loved it!

      • Allison says

        There are many kinds of pasta sauces which are not tomato-based. Additionally, “marinara” is only one kind of tomato based sauce. Please be kind. You are getting a free recipe.

      • Bonnie says

        There is also Alfredo pasta sauce. You should apologize for your rude and nasty comment. You were in the wrong. Tried this recipe and followed it to a T, (especially the tomato pasta sauce part 😜) and served over linguine. It was easy, quick, and delicious!

      • Alyssa says

        Why are you so rude? Goodness. That’s what makes recipes awesome, you can make it your own!

      • Connie says

        All you needed to do was use common sense and add seasonings to your taste!
        Ashley it was very good ! Thank you for sharing your free recipe!

      • AussieJulie says

        Here in Australia “marinara” is a creamy seafood dish. So using the term “tomato pasta sauce” is not confusing in the slightest. “marinara” is a term you Americans use to call tomato pasta sauce and I bet you think that the rest of the world calls it that too.

        And to Ashley Fehr, I have every intention of making this recipe though will try with coconut milk instead of cream. I will leave another review in a few days once I have made it.

      • AussieJulie says

        Made it today. Used Oregano as i didn’t have any basil. Also used the coconut cream. I used 3 skinless chicken breasts not four as they were quite large and I shredded the chicken and. Had it over pasta with some grated cheese. Was nice but next time I make it I’ll use the basil and evaporated milk.

  11. Rich says

    Very tasty! I’m making it for the second time right now since it was a huge hit a couple months ago. This time I swapped out the diced tomatoes for the same size can of petite diced tomatoes with green chilies (we like it a little spicy), the Red Gold version of Rotel.

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