Slow Cooker Tomato Basil Chicken (Printable Version)
Tender chicken simmered in tomato-basil sauce in the slow cooker; optional cream. Serves 4.
# Ingredient List:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 can (14 oz) diced tomatoes with juices
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
→ Dairy
05 - 1/4 cup heavy cream (optional, for creamier sauce)
→ Herbs & Seasonings
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 1 tablespoon olive oil
12 - 10-12 fresh basil leaves, roughly torn (for serving)
# How to Make:
01 - Lightly coat the inside of the slow cooker with olive oil to prevent sticking.
02 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
03 - In a mixing bowl, combine the diced tomatoes with juices, chopped onion, minced garlic, salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes if using. Stir to blend evenly.
04 - Pour the tomato sauce mixture over the chicken breasts, ensuring they are well coated. Cover and cook on low for 6 to 8 hours or on high for 4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
05 - For a richer, creamier sauce, stir in the heavy cream during the last 10 minutes of cooking and allow it to heat through.
06 - Transfer the chicken breasts to serving plates and spoon the tomato basil sauce over the top. Garnish with freshly torn basil leaves and serve immediately.
# Expert Tips:
01 -
- The sauce practically builds itself from pantry staples you probably already have on hand.
- It tastes like you stood over a stove for hours but the slow cooker did all the heavy lifting.
02 -
- Resist the urge to lift the lid and check on it because every peek adds about fifteen minutes to the cooking time.
- Chicken thighs are more forgiving if you are worried about overcooking and they stay juicier during the long braise.
03 -
- Pound the chicken breasts to even thickness before adding them so the thinnest parts do not dry out while the thickest pieces are still cooking through.
- Use fire roasted diced tomatoes instead of regular ones when you want a smokier depth with zero additional effort.