Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work well in this recipe. They may require a slightly longer cook time but will remain tender and juicy.

How do I prevent the sauce from curdling?

Use heavy cream or evaporated milk instead of regular milk, as they are less likely to curdle when cooked with acidic ingredients like tomatoes.

Can I make this dish dairy-free?

Yes! Swap the heavy cream with full-fat coconut milk or a dairy-free heavy cream alternative for a similar creamy texture.

What should I do if my sauce is too thin?

If the sauce is too thin after cooking, mix an additional teaspoon of cornstarch with water and stir it in. Let it cook uncovered for 10-15 minutes to thicken.

Slow Cooker Creamy Tomato Basil Chicken

Name: Slow Cooker Creamy Tomato Basil Chicken
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup tomato pasta sauce; 14 oz can diced tomatoes with Italian herbs (398 ml); 2 teaspoons minced garlic; 1 teaspoon salt; 1 teaspoon Italian seasoning; ½ teaspoon dried basil; ¼ teaspoon black pepper; ½ cup evaporated milk or heavy cream; 2 tablespoons cornstarch; 2 tablespoons finely chopped fresh basil

Description

This Slow Cooker Creamy Tomato Basil Chicken is an easy, one-pot meal that delivers tender, juicy chicken in a rich, velvety tomato basil sauce. With minimal prep and simple ingredients, it’s the perfect comfort food for busy weeknights. Serve over pasta, rice, or with a side of roasted vegetables for a delicious, satisfying meal.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup tomato pasta sauce
14 oz can diced tomatoes with Italian herbs (398 ml)
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
½ teaspoon dried basil
¼ teaspoon black pepper
½ cup evaporated milk or heavy cream
2 tablespoons cornstarch
2 tablespoons finely chopped fresh basil

Cook Mode Prevent your screen from going dark

Instructions

Prepare the sauce: In a 3-6 quart slow cooker, combine the tomato pasta sauce, diced tomatoes, minced garlic, salt, Italian seasoning, dried basil, and black pepper. Stir well to evenly distribute the flavors.
Mix the thickening agent: In a small bowl, whisk together the evaporated milk (or heavy cream) with the cornstarch until completely smooth. This step ensures the sauce thickens properly without lumps.
Add the chicken: Nestle the chicken breasts into the sauce mixture, making sure they are well coated. Press them down slightly so they absorb the flavors while cooking.
Cook the chicken: Cover and cook on low for 3-5 hours or until the internal temperature of the chicken reaches 165°F (75°C). Cooking times may vary based on your slow cooker, so check early to avoid overcooking.
Finish with fresh basil: Once the chicken is fully cooked, stir in the freshly chopped basil. Let the flavors meld for a few minutes before serving.

Notes

Thicker sauce: If you prefer a thicker sauce, leave the slow cooker uncovered for the last 30 minutes of cooking or add more cornstarch slurry.
Spicy variation: Add red pepper flakes or a pinch of cayenne for a little heat.
Make it a complete meal: Serve over pasta, rice, or mashed potatoes for a hearty dinner.
Storage tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or microwave.

Prep Time: 5 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 210
Sugar: 10g
Sodium: 1099mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 29g
Cholesterol: 74mg