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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Stephanie says
This is absolutely fantastic!! A real hit! I am so glad I found your site. Thank for sharing your amazing talent!! I can’t wait to try other recipes.
The Recipe Rebel says
Hi Stephanie! So glad you enjoyed the recipe! Thank you for this review!
Alex says
I cooked mine in a regular crockpot and it was done in two and a half hours! Thanks for the recipe
Dominic says
You should review your marcros.
Dominic says
*Macros
The Recipe Rebel says
Hi! I don’t actually calculate macros and actually have no knowledge of macros. The nutritional information is calculated automatically in the recipe card. When in doubt you should always use any free online resource that calculates nutritional information.
C. says
It’s one of my favorite meals! It’s easy and tasty. At the end of my meal I just want to lick the plate. Soooo good!!
Noni says
Hi, when using pasta sauce would I use like a jarred already seasoned sauce like Prego or just the unseasoned can of like hunts tomato sauce
Em says
Hi, I’ve made this dish a few times and I’ve always used seasoned sauce from the jar. Today I used Rao’s Arrabbiata sauce, which has a little kick to it. Excited to see how it turns out!
The Recipe Rebel says
Hi Em! Hope you enjoy it!
Molly says
I’ve always used a jarred sauce like Prego. I think unseasoned tomato sauce would lack flavor and be a little bitter.
Jaime says
Hi! I have light cream will that be ok instead of heavy cream ?
Angie Gettis says
Just made this chicken dish. It was so easy! And the taste is so good! I’ve tasted so far. Waiting for everyone to get here so we can eat! Next time I make this I’ll double recipe and let it slow cook all day!
The Recipe Rebel says
Hi Angie! So glad you enjoyed the recipe! Thank you for this kind review!
Liza says
Can this be made in the instant pot?
The Recipe Rebel says
Hi Liza, I haven’t tried this in the instant pot before, but I do have a stove top version coming next Wednesday, so watch out for that one to post!
Sheila says
I’m making this for our dinner tomorrow. This will be my fourth time making it. It’s super delicious!!!! I serve ours over thin spaghetti. Definitely a favorite!!!
The Recipe Rebel says
Hi Sheila, so glad you enjoyed the recipe! Thank you for this review!
Jordan says
If I doubled the recipe do you think I could leave it on low for the day while I’m at work or will it dry the recipe out/over cook? New job, full time working mumma now so trying to sort my life out 😅
The Recipe Rebel says
Hi Jordan! I’ve only tested the recipe as written, so I wouldn’t be able to advise how that would work. If you decide to experiment, let me know how it goes!
Cassandra says
Came to the comments to ask the exact same thing 😂 I’m in the same boat as you. We got this! 💕
Sarah says
I doubled the recipe and honestly it only takes about 6-7 hours to cook untill it is done, I forgot about about it and left it for 8 and nothing seemed dry just that the chicken fell apart on me which isn’t a big deal still super amazing
The Recipe Rebel says
Thanks for your feedback Sarah!
shannon barker says
can i subsitute flour instead of cornstarch? thanks
The Recipe Rebel says
Hi Shannon! I’ve only tested the recipe as written, but you likely could. If you decide to experiment, let me know how it goes!
Lucinda De Waal says
I have made this recipe twice now and it’s been a hit every time ! Thank you so much for sharing these easy, delicious recipes ! I am still learning how to cook and your recipes have really been such a help.
The Recipe Rebel says
Thank you! So glad you are enjoying all of the recipes!
Rebecca says
Made this on a cold winter day a couple of weeks ago and it was a warm and comforting meal. No changes to the original recipe; we used heavy cream rather than condensed milk. Delicious and easy. My partner added some Frank’s hot sauce to his to add a bit of kick but for myself and our neighbour it was perfect. So flavourful! We are having family for dinner tomorrow evening and I immediately thought of this recipe. I plan to cook it again and I’m sure it will be a hit. Certain to be cooked many more times. Bookmarked!!
Rachael says
My fiancé and I really enjoyed this recipe. We like spice so I added crushed red pepper and simply adjusted the seasonings to our taste and it was wonderful. This is the 2nd time we have made this recipe and both times we enjoyed it. Thank you for creating this and I look forward to trying your other recipes! Have a wonderful day.
The Recipe Rebel says
Hi Rachael! So glad you enjoyed the recipe! Thank you for this review!
Nat says
Can i freeze this and is it okay to reheat with the evaporated milk in it?. Iv made some but made too much so got it in fridge now.
The Recipe Rebel says
Hi Nat! I haven’t tried it myself but other readers have with success. If you decide to experiment, let me know how it goes!
Kat says
I loved this! I didn’t have diced tomatoes- I used a can of paste and can of sauce instead. Added loads of basil and garlic. Everyone loved it! Will do again!
The Recipe Rebel says
Hi Kat! So glad you enjoyed the recipe! Thank you for this review!
Janice says
Has anyone tried this with chicken thighs instead of breasts? Always worried chicken breasts dry out. If so, how long would you cook it for?
Renee D. says
I have made this a number of times and enjoyed it each time. I dont think I have ever made it exactly like the recipe but have substituted sour cream for the milk or added cream cheese! I have made zucchini boats with it and also served it on spaghetti noodles.
Thanks!
AP says
No offense did not like this recipe. It was extremely bland and needs more spice somewhere. Tasted like watered down tomato soup over chicken
The Recipe Rebel says
Hi AP! I’m sorry to hear this wasn’t to your taste. Myself and others have made it, and enjoy it. You can always bum up the seasonings to your taste for the future.
Andrea says
Is it possible to make this in the instant pot instead of the slow cooker? If so, how would you do this? Thank you so much!
The Recipe Rebel says
Hi Renee! So glad you enjoyed the recipe! Thank you for this review!
Kelly H says
The picture looked great but I agree with many of the comments above; very bland boring meal. I did add some spices and balsamic but that didn’t really help.
Would not make again
The Recipe Rebel says
Hi Kelly! I’m sorry you didn’t enjoy it! This is one of our favorites and lots of others have loved the flavor, but I know we all have different taste.
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.