Slow Cooker Creamy Tomato Basil Chicken Breast
Tender chicken breasts in a creamy tomato basil sauce made in the slow cooker. Dump-and-go recipe with pantry staples, ready in 3-4 hours. Serve over pasta or rice for busy weeknights. Family favorite with juicy chicken and rich sauce that doesn’t curdle.
Minimal prep time and foolproof results every time!
- Prep Time: PT10M
- Cook Time: PT3H
- Total Time: PT3H10M
- Yield: 4 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
4 boneless skinless chicken breasts (about 2 lbs)
1 can (14 oz) diced tomatoes with Italian herbs, undrained
1 cup marinara sauce
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon Italian seasoning
½ teaspoon dried basil
¼ teaspoon black pepper
½ cup heavy whipping cream
2 tablespoons cornstarch
2 tablespoons fresh basil, finely chopped
Grated Parmesan cheese, for serving
Instructions
1. Prep the sauce base: Add diced tomatoes (with juice), marinara sauce, minced garlic, salt, Italian seasoning, dried basil, and black pepper to the slow cooker. Stir to combine.
2. Thicken the cream: In a small bowl, whisk heavy cream and cornstarch until smooth. Pour into the slow cooker and stir well.
3. Add the chicken: Nestle chicken breasts into the sauce, pressing down to submerge. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours, until chicken reaches 165°F.
4. Finish and serve: Remove chicken, shred if desired, and return to sauce. Stir in fresh basil. Serve with Parmesan.
Notes
Cook on LOW 3-4 hours for juiciest results. Use meat thermometer for safety.
Heavy cream + cornstarch prevents curdling.
Slow cooker liners make cleanup easy.
Freezes well up to 3 months.
Substitute thighs for breasts (add 30-60 min).
Spicy option: Add ¼ tsp red pepper flakes.
Dairy-free: Use coconut cream.
Serve over pasta, rice, or zucchini noodles.
Store refrigerated 4 days; reheat gently with extra cream.
All slow cookers vary – check early.
Nutrition
- Serving Size: 1 chicken breast + ¼ sauce
- Calories: 380
- Sugar: 8
- Sodium: 920
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 42
- Cholesterol: 150