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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Darcee says
This was a very bland recipe. I added a lot of extra seasonings to it. I did add balsamic thanks to another comment. I’ll more than likely make it again but have to add bay leaves and some other things to make the flavor come out more. I’ll also be cutting up the chicken into bite size pieces to help it absorb the flavor. I served it over bow tie pasta. Overall it was decent but lacked flavor.
Ashley Fehr says
Thanks for sharing Darcee! I would recommend using seasoned tomato sauce and seasoned tomatoes to increase the flavor. Did you add the fresh basil as well? It really does bump up the flavor at the end.
Sharie says
If I use frozen chicken should I up the cook time to 8 hours on low?
Ashley Fehr says
Frozen chicken in the slow cooker isn’t really recommended.
Lori says
This is very good. I did add a few splashes of balsamic vinegar right at the end, which really woke up the flavors. Thanks for the recipe.
Ashley Fehr says
That’s a great idea!
Christina says
Hi! Can you cook this recipe on high for 2.5 hours?
Ashley Fehr says
Yes you can! I would recommend using high fat cream as lower fat dairy is more prone to curdling at high temperatures
Jenna Fletcher says
Hi there, I am planning to make this tomorrow and wondering how long I would cook it on high in the Instant Pot, as opposed to using a crock pot? Thank you!
Ashley Fehr says
Hi Jenna! It’s not a simple swap for the Instant Pot so I haven’t included Instant Pot instructions
Sara says
Have you tried this on low for 8 hours? I love this recipe but can never make it during the week because of work.
Ashley Fehr says
Hi Sara! I have never cooked it that long. I think it would be okay, but the chicken may be a little dry.
Debbie says
I left mine on low for 8 hrs and it was fine. I also added softened onion, red pepper and mushrooms to mine. Very nice.
Ashley Fehr says
Thanks for sharing Debbie!
Rhonda Argenbright says
This was delicious 😋
I used half n half instead of heavy cream. For pasta sauce I used Rao’s Marinara Sauce. Served over angel hair pasta. Very easy!
Ashley Fehr says
Thanks Rhonda!
Jamie says
Hi I am planning to make this for a birthday dinner in a few weeks and was wondering if this recipe could easily be doubled? Or if I should run two crock pots. I’m just not sure how much room I would need.
Ashley Fehr says
Definitely! I would try to use a larger slow cooker, maybe 5-6 quarts? And then it shouldn’t need much extra time.