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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Gin says
Hi! Do you have instant pot instructions for this recipe? Looks great!
The Recipe Rebel says
Hi Gin! I’m sorry, I do not, but I do have a stove top version: https://www.thereciperebel.com/creamy-tomato-basil-chicken-breasts/
Gin says
No problem, thank you!
Sheila says
What brand name pasta sauce, did you use.
The Recipe Rebel says
I just use whatever I can find at the store. Hope you enjoy it Sheila!
Brittany says
Could this be made as a make ahead freezer meal? Looking to make for a friend that just had twins-that way they have meals that just need to be put in the crock pot
The Recipe Rebel says
Hi Brittany, I haven’t tried but I think it could work! It’s not usually recommended to freeze dairy, but the higher the fat content the better it will freeze (so heavy cream could be fine)
Serenity says
What low fat dairy or dairy free option could replace 3/4 cup evaporated milk or heavy cream?
The Recipe Rebel says
I haven’t tried with dairy free alternative unfortunately! It will work, I’m just not sure how it will alter the flavor.
Alli says
So so so good! Seasoned and seared chicken first then topped with fresh grated Parmesan. Excellent I make this at least 2 times a month because of the simplicity and how delicious this really is!
The Recipe Rebel says
Hi Alli! So glad you enjoyed the recipe! Thank you for this kind review!
Christine says
This recipe is absolutely amazing! I love chicken in the slow cooker. This sauce is so much better than anything you could ever buy. Works beautifully with any pasta you would like. I used palmini noodles for myself and animal pasta for my son. He loved it too, kid approved! I will make this again and again.
The Recipe Rebel says
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
Gregg says
Can clarify what tomato paste sauce is?
Megan says
I’m wondering the same thing!
Laura says
I think it just means some Ragu/Preggo (tomato) based PASTA sauce. Turned out great when I did that.
The Recipe Rebel says
Hi Gregg, it’s pasta sauce that is tomato based.
Sophia Tapia says
Could you use frozen chicken
The Recipe Rebel says
I haven’t tried it with frozen chicken, but it might? If you decide to experiment, let me know how it goes!
Danielle says
Jar pasta sauce or a can of tomato sauce?
The Recipe Rebel says
Hi Danielle! It’s pasta sauce. Hope you enjoy it!
Chris says
To those using coconut cream, it might yield more of a mild curry but I’m sure it would still taste great. I seared the chicken and added some white wine to deglaze. Some pecorino added at the end. Thanks alot madam
Jessica says
This looks delicious! Would it work if I excluded the diced tomato?
The Recipe Rebel says
I’m sure it would, you will just have a different result than the one you see here. If you decide to experiment, let me know how it goes!
Laura says
I’m going to make this today, looks amazing. I plan on shredding the chicken, do you think this will freeze well?
The Recipe Rebel says
Hi Laura! I haven’t tried but I think it could work! It’s not usually recommended to freeze dairy, but the higher the fat content the better it will freeze (so heavy cream could be fine)
Julio G says
I made this recipe twice today and the flavor is absolutely astonishing. Thank you for such a great recipe.
The Recipe Rebel says
Hi Julio! So glad you enjoyed the recipe! Thank you for this kind review!
gail@wapiennik.com says
Did you use heavy cream or evaporated milk? Wanting to get the ingredients and make this.
Thanks
The Recipe Rebel says
You can use either one Gail! Hope you enjoy it!
Mary OConnell says
Mary, made this dish last night and it was delish. I used boneless, skinless chicken thighs that I had on hand and served it over fettuccine with the basil and park on top. It was a huge hit and so simple. Will make again and share recipe.
The Recipe Rebel says
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Ben O says
Loved it and would make again
The Recipe Rebel says
Hi Ben! So glad you enjoyed the recipe! Thank you for this kind review!
Dana says
After my first bite: “Mm….MM….. Oh my god… I will be making that again.” This is so good! I added Spinach and sprinkled with parmesan cheese! So so good.
The Recipe Rebel says
Hi Dana! So glad you enjoyed the recipe! Thank you for this kind review!
Julie says
Would 1/2 and 1/2 instead of heavy cream work with this?
The Recipe Rebel says
Hi Julie, I haven’t tried it myself but other readers have with great success.
Brittany says
Hi! Do you think that I could make this dairy free and substitute coconut cream for the milk?
The Recipe Rebel says
Hi Brittany! I’ve only tested the recipe as is so I’m not sure how the coconut cream would work out but if you decide to experiment I’d love to know how it goes!