Slow Cooker Creamy Tomato Basil Chicken

Prep Time 5 minutes
Total Time 4 hours 5 minutes
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
overhead image of tomato basil chicken breasts in slow cooker.

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!

close up image of sliced slow cooker tomato basil chicken breasts over pasta.

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 slow cooker chicken breasts over 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

4.91 from 595 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 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
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. 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!

  2. 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?

  3. 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.

  4. 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.

  5. 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.

    • 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!

      • 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?

    • 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.

  6. 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!

  7. 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.

  8. 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😊

  9. 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?

    • 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.

    • 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.

  10. 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?

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