This Slow Cooker Creamy Tomato Basil Chicken Breast is SO easy and flavorful, you wouldn’t believe it only has just a few ingredients! The perfect easy crockpot chicken recipe for busy weeknights!
If you’re looking for more crockpot chicken breast recipes, check out this Crockpot Creamy Garlic Chicken, Italian Crockpot Chicken and Potatoes or this Crockpot Tuscan Chicken!
Table of Contents
- Reader Rating
- Why we love this Slow Cooker Chicken Breast recipe:
- Slow Cooker Tomato Basil Chicken Ingredients:
- How to make Creamy Tomato Basil Crockpot Chicken Breast:
- How long to cook chicken breasts in the crockpot?
- Can I use half and half or milk?
- What kind of tomato pasta sauce do I need?
- Tips for making this slow cooker chicken recipe:
- Slow Cooker Creamy Tomato Basil Chicken Recipe
Life is busy and I’m busting out all the easy slow cooker, one pot and Instant Pot recipes to keep us sane! This Crockpot Creamy Tomato Basil Chicken is well-loved here around the dinner table.
Chicken is such a versatile protein so we always have a stash in the freezer!
This slow cooker chicken recipe 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, 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!
Reader Rating
“So easy and delicious! Followed the recipe exactly. 3 hours and was so moist. Served over spaghetti with fresh green beans Picky husband and foodie son went back for seconds!” — Liz
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!
Why we love this Slow Cooker Chicken Breast recipe:
- it’s a Real Life recipe: it’s easy to prep, mostly hands off and the family loves. We all need more of that!
- it’s a slow cooker win: with a lot of slow cooker recipes, I find you sacrifice either flavor or texture or both. With this chicken you dump and go, and the sauce is the perfect consistency when it’s done and the flavor is awesome!
- it’s quick to prep: being a dump and go slow cooker, you don’t need to spend hours in the kitchen, which is a plus on busy weeknights!
Slow Cooker Tomato Basil Chicken Ingredients:
- Chicken breasts: we always use chicken breasts for this recipe but boneless, skinless chicken thighs would also work well. If you choose bone-in chicken the cook time will increase significantly.
- Tomato pasta sauce: this is simply a tomato sauce that you would use on pasta with herbs and seasonings, i.e., a marinara or something similar. This is not tomato paste. Choose your favorite well-seasoned brand!
- Diced tomatoes: If you don’t like the chunks of tomato you can sub this out with an additional cup of tomato pasta sauce.
- Garlic and seasonings: I’ve kept things simple, but feel free to experiment if you prefer. Add some red pepper flakes if you like things spicy!
- Cream: I recommend heavy cream or evaporated milk in this recipe. I find that they have the lowest chance of curdling when cooked with the acidic tomatoes. I do not recommend low fat cream or milk, but you are always welcome to try!
- Corn starch: A little corn starch helps to thicken our sauce. You can swap this out with flour if you don’t have any.
- Fresh basil: fresh basil can be hard to find in the cooler months. Basil pesto is my favorite swap because it adds more of that fresh flavor than dried basil.
How to make Creamy Tomato Basil Crockpot Chicken Breast:
This is a simple overview to help guide you! Scroll down to find the detailed recipe in the pink recipe card.
- Stir together sauce, tomatoes and herbs.
- Whisk the corn starch into the cream.
- Add the cream to the slow cooker and stir.
- Add the uncooked chicken and cook until the internal temperature reaches 165 degrees F.
How long to cook chicken breasts in the crockpot?
Not overcooking slow cooker chicken breasts is the key to having juicy and flavorful chicken.
I usually recommend 3 hours on low — this might be a little less if your chicken breasts are small or a little more if your chicken breasts are large.
If you’re cooking on high, check the internal temperature at 2-2.5 hours and add time as needed.
Can I use half and half or milk?
Low fat dairy has more of a tendency to curdle.
For that reason, the addition of the tomatoes and the long cook time, I prefer not to take the chance. My exception is low fat evaporated milk, which I find works really well in slow cooker recipes.
You are always welcome to try it!
What kind of tomato pasta sauce do I need?
Choose your favorite brand of tomato-based pasta sauce, i.e., marinara sauce or something similar.
You’re looking for a relatively smooth and well-seasoned tomato sauce, rather than a can of plan crushed tomatoes.
Tips for making this slow cooker chicken recipe:
- Don’t overcook it — I find 3 hours is plenty for the usual size of my chicken breasts. I recommend checking the temperature at 2.5 hours for smaller breasts, and 3 hours for larger breasts, and adding time as needed.
- 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 love 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 (398 ml)
- 1 cup tomato pasta sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ½ cup evaporated milk or heavy cream
- 2 tablespoons corn starch
- 4 boneless skinless chicken breasts
- 2 tablespoons finely chopped fresh basil
Instructions
- Add tomatoes, pasta sauce, garlic, salt, Italian seasoning, basil and pepper to a 3-6 quart slow cooker. Stir.
- Whisk together cream and corn starch and add to the slow cooker.
- 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!
Notes
Nutrition Information
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Brett says
I wanted to leave a comment for all the people asking about canned coconut milk. I used it and it turned out really good, no curdling! Not as creamy but I didn’t mind. I added oregano, thyme, parsley, and a bit more basil as some comments mentioned it being bland. Turned out delicious! I would definitely make again!
Ashley Fehr says
Thanks for sharing Brett!
Angie says
Help… mine has turned all curdled 🤢
Ashley Fehr says
Hi Angie! Can you tell me if you used evaporated milk or heavy cream? Neither should curdle, even during the cooking process.
Leah says
I’m making this tonight, so excited! My chicken breasts won’t be totally thawed, is that okay? How much will cooking times change?
Ashley Fehr says
Hi Leah! It should be fine, but you may want to leave them for 4-5 hours on low. Always check the internal temperature before serving just to be safe.
Barb says
I made this for my daughter and her family today because my son-in-law loves tomato sauce dishes. I put it over wide egg noodles. They loved it! I also liked the fact that it was simple and fast and allowed me to spend more time with my grandchildren.
Ashley Fehr says
Thanks Barb! I’m so glad you liked it!
Heather says
Do you cook this in the crockpot on high or low?
Ashley Fehr says
Please refer to step 4
Ferp says
So low? Would have been simpler and a bit kinder to just type that
Ashley Fehr says
Hi Ferp! Unfortunately I don’t have enough hours in a day as it is and it really is helpful to me if people can read through the post and recipe. I’m sure you can understand that.
Mindy says
😂
Erin says
She did type that in the recipe, you just didn’t bother to read it….
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
Kes says
Hi ! I have been wanting to try this recipe but was wondering if the chicken has to be thawed when you put it in? Or can it be frozen?
Ashley Fehr says
For food safety reasons chicken breasts shouldn’t really be cooked from frozen in a slow cooker because they stay at an unsafe temperature for too long. It can be done though 🙂
Sam says
Hi, can you make this with a whole chicken instead of chicken breasts?
Ashley Fehr says
Hi Sam! I haven’t tried so I can’t say for sure. I would not want to include any skin because it will make the sauce fatty
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.
Kimberly says
Hi what would happen if I skipped the corn starch?
Ashley Fehr says
It just wouldn’t be as thick
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