Slow Cooker Creamy Tomato Basil Chicken Breast
When you need a comforting meal with almost no hands-on work, this Slow Cooker Creamy Tomato Basil Chicken Breast is a recipe worth keeping on repeat. Tender chicken breasts slowly cook in a rich tomato cream sauce flavored with garlic, Italian herbs, and fresh basil. The result is a creamy, savory dish that tastes like it simmered all day, yet comes together with just a handful of pantry ingredients.
Whether you serve it over pasta, rice, mashed potatoes, or with warm crusty bread, this recipe delivers a satisfying dinner that’s perfect for busy weeknights or relaxed family meals.
Why You’ll Love This Recipe
- Simple ingredients you probably already have.
- Minimal prep and easy cleanup.
- Tender, juicy chicken every time.
- Rich, creamy tomato basil sauce that’s perfect for spooning over your favorite side dishes.
- Great for meal prep and leftovers.
Ingredients
- 1 (14 oz / 398 ml) can diced tomatoes with Italian herbs, including the juice
- 1 cup marinara sauce
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ½ cup heavy whipping cream
- 2 tablespoons cornstarch
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons finely chopped fresh basil
- Grated Parmesan cheese, for serving
How to Make Slow Cooker Creamy Tomato Basil Chicken
1. Prepare the Sauce
Add the diced tomatoes with their juice, marinara sauce, minced garlic, salt, Italian seasoning, dried basil, and black pepper to a 4 to 6-quart slow cooker. Stir everything together until well combined.
Chef’s Tip: Mixing the seasonings thoroughly before adding the chicken helps distribute the flavors evenly throughout the sauce.
2. Add the Cream Mixture
In a small bowl, whisk together the heavy whipping cream and cornstarch until completely smooth. Pour the mixture into the slow cooker and stir gently.
Chef’s Tip: A smooth cornstarch mixture prevents lumps and creates a creamy sauce without needing extra thickening later.
3. Add the Chicken
Place the chicken breasts into the sauce and gently press them down so they are mostly covered.
Chef’s Tip: Keeping the chicken submerged helps it cook evenly and stay moist.
4. Slow Cook
Cover and cook on Low for 3 to 4 hours, or until the thickest part of the chicken reaches 165°F (74°C) using an instant-read meat thermometer.
Chef’s Tip: Avoid lifting the lid during cooking, as each peek releases heat and can increase the cooking time.
5. Finish the Dish
Stir in the chopped fresh basil. Taste the sauce and adjust the seasoning if needed.
Serve with freshly grated Parmesan cheese.
Chef’s Tips for the Best Results
- Use freshly minced garlic for the richest flavor.
- Cook on the Low setting for the most tender chicken.
- Check the chicken at the 3-hour mark since slow cookers can vary in temperature.
- Let the chicken rest in the sauce for 5 minutes before serving to help it retain its juices.
- Grate Parmesan fresh instead of using pre-shredded cheese for better melting and flavor.
Serving Suggestions
This creamy tomato basil chicken pairs beautifully with:
- Fettuccine or linguine
- Buttered egg noodles
- Steamed white rice
- Creamy mashed potatoes
- Garlic bread
- Roasted vegetables
- Steamed broccoli
- A crisp green salad
Storage
Allow the chicken to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
