There’s nothing like coming home to the smell of a meal that’s been cooking itself all day – that’s the magic of slow cooker creamy tomato basil chicken! This recipe became my go-to after a hectic week when I needed something both comforting and effortless. The aroma of tomatoes and basil filling my kitchen instantly lifted my mood. What I love most is how simple ingredients transform into something so rich and flavorful. Just toss everything in (well, almost everything – we’ll get to that creamy finish later), press start, and let your slow cooker work its magic while you go about your day.
Why You’ll Love This Slow Cooker Creamy Tomato Basil Chicken
This recipe has become my absolute favorite for busy weeknights – and here’s why:
- Effortless magic: Just toss everything in (except the cream!) and let your slow cooker do all the work while you’re out living your life
- Restaurant-worthy flavors: The combination of juicy tomatoes, fresh basil, and garlic creates a sauce that tastes like it simmered for hours (because it did!)
- Foolproof tenderness: Slow cooking guarantees chicken so moist it practically melts in your mouth – no dry chicken breasts here!
- Dinner chameleon: Serve it over pasta, rice, mashed potatoes, or just with crusty bread to soak up all that delicious sauce
Trust me, this is one of those recipes you’ll find yourself making again and again!
Ingredients for Slow Cooker Creamy Tomato Basil Chicken
Here’s everything you’ll need to make this comforting dish – I’ve included all my little notes about picking the best ingredients too:
- 4 boneless, skinless chicken breasts – about 1.5 lbs total (I like to use thicker cuts so they stay juicy)
- 1 can (14 oz) diced tomatoes – don’t drain them! That liquid is flavor gold
- 1/2 cup chicken broth – homemade if you’ve got it, but store-bought works fine
- 1/2 cup heavy cream – wait to add this at the very end (trust me on this one)
- 1/4 cup fresh basil, chopped – measure after chopping, and yes, fresh makes a huge difference here
- 2 cloves garlic, minced – or 1/2 tsp garlic powder if you’re in a pinch
- 1 tsp onion powder – my secret weapon for deep flavor
- 1 tsp dried oregano – rub it between your fingers first to wake up the oils
- 1/2 tsp salt – I use kosher salt, but table salt works too (just use a bit less)
- 1/4 tsp black pepper – freshly ground if you’ve got it
- 1/4 tsp red pepper flakes (optional) – just a pinch adds nice warmth without being spicy
See that? Mostly pantry staples with a few fresh ingredients that really make it shine. If you must substitute the fresh basil, use 1 tbsp dried basil – but fresh is truly worth it here (I buy a small plant at the grocery store and keep it on my windowsill just for recipes like this!).
How to Make Slow Cooker Creamy Tomato Basil Chicken
Okay, here’s where the magic happens! This recipe couldn’t be simpler, but I’ll walk you through each step so your chicken turns out perfectly tender with that dreamy creamy sauce. Just remember – patience is key when it comes to slow cooking (but the hands-on time is practically nothing!).
Step 1: Layer Ingredients in Slow Cooker
First things first – grab your slow cooker and let’s build those flavors! Place your chicken breasts in the bottom – no need to pre-cook anything. Then pour in the entire can of diced tomatoes (juice and all – that liquid is flavor gold!). Add the chicken broth, minced garlic, onion powder, oregano, salt, pepper, and red pepper flakes if you’re using them. Give everything a gentle stir to distribute the spices, but don’t go crazy mixing – we want those tomatoes to stay somewhat intact. And remember – we’re saving the cream and fresh basil for later!
Step 2: Cook and Shred Chicken
Now comes the easiest part – set it and forget it! Cover your slow cooker and choose your setting:
- Low heat: 6 hours (my preferred method for ultimate tenderness)
- High heat: 3 hours (when you’re short on time)
You’ll know it’s done when the chicken shreds easily with a fork – no pink in sight! I like to remove the chicken to a cutting board and shred it with two forks or chop it into bite-sized pieces. This is also when you can skim off any excess liquid if your sauce seems too thin.
Step 3: Add Cream and Basil
Here’s where we take this dish from good to “wow!” Return the shredded chicken to the slow cooker and stir in that luscious heavy cream and fresh chopped basil. Let everything warm together for about 15 minutes uncovered – this lets the flavors marry and the sauce thicken slightly. The cream will make the sauce beautifully rich and velvety, while the fresh basil adds that bright pop of flavor. Pro tip: reserve a few basil leaves to garnish when serving for that restaurant-quality presentation!
Tips for Perfect Slow Cooker Creamy Tomato Basil Chicken
After making this recipe more times than I can count, here are my can’t-miss tips for the best results every time:
- Thicken it right: If your sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in before adding the cream – the slow cooker’s residual heat will work its magic.
- Cream with care: Always add the heavy cream last and stir gently to prevent curdling – that’s why we wait until the end!
- Herb wisdom: Tear fresh basil by hand rather than chopping for maximum flavor – the oils release better when you don’t bruise it with a knife.
- Don’t peek! Every time you lift that lid, you’re adding 15-20 minutes to your cook time – patience makes perfect chicken.
- Fresh is best: While dried basil works in a pinch, the fresh stuff makes all the difference in this recipe – I can taste the difference every time.
Serving Suggestions for Slow Cooker Creamy Tomato Basil Chicken
Oh, the possibilities! This dish is like a blank canvas for delicious pairings. My favorite way? Toss it with al dente fettuccine – those wide noodles catch every bit of that creamy sauce. But don’t stop there! Spoon it over:
- Fluffy mashed potatoes (comfort food heaven!)
- Steamed rice (perfect for soaking up all that goodness)
- Crusty bread (because sometimes you just want to dunk)
Top with a shower of freshly grated Parmesan and a few extra basil leaves for that perfect finishing touch. Leftovers? (As if!) They make amazing grilled cheese sandwiches the next day.
Storage and Reheating
This creamy tomato basil chicken keeps beautifully for up to 3 days in the fridge – just store it in an airtight container. When reheating, go low and slow! Warm it gently on the stove over medium-low heat, stirring occasionally to keep that luscious texture. You can also microwave it in 30-second bursts, but be careful – that cream can separate if it gets too hot too fast. Pro tip: If the sauce thickens in the fridge, just stir in a splash of chicken broth or cream when reheating.
Slow Cooker Creamy Tomato Basil Chicken FAQs
I get questions about this recipe all the time – here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen chicken breasts?
Oh honey, I’ve been there – standing at the freezer at 7am realizing I forgot to thaw chicken! Yes, you can use frozen, but add an extra hour to your cook time (7 hours on low or 4 on high). Just make sure they’re fully cooked before shredding – no pink in the center! The sauce might be a bit thinner though since frozen chicken releases more liquid.
How can I adjust the spice level?
This recipe is super customizable! For milder palates, skip the red pepper flakes entirely. Want more kick? Double the flakes or add a pinch of cayenne. My husband likes it spicy, so I sometimes stir in a spoonful of Calabrian chili paste at the end – talk about flavor fireworks!
What can I substitute for heavy cream?
If you’re out of heavy cream, half-and-half works in a pinch (though the sauce won’t be quite as rich). For dairy-free, coconut milk adds lovely flavor – just use full-fat canned. Powdered coffee creamer? Not even once, my friend – learned that one the hard way!
Nutritional Information
Just like my grandma always said – “Good food should taste good, but it’s nice to know what’s in it too!” Here’s the nutritional breakdown per serving of this slow cooker creamy tomato basil chicken (remember, estimates vary based on your specific ingredients):
- Calories: 320
- Fat: 15g (8g saturated, 5g unsaturated)
- Protein: 36g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Sodium: 480mg
- Cholesterol: 125mg
Now, I’m no nutritionist, but to me this feels like a pretty balanced meal – plenty of lean protein from the chicken, moderate fat (mostly from that luscious cream we added at the end), and just enough carbs to keep it satisfying. The sodium comes mostly from the canned tomatoes and broth, so if you’re watching your salt intake, you might want to look for low-sodium versions of those ingredients.
Alright, now it’s your turn to work some slow cooker magic! This recipe has saved my weeknight dinners more times than I can count, and I can’t wait for you to experience that “wow, I made this?!” feeling too. Trust me, your kitchen will smell amazing, your family will think you’re a culinary genius, and you’ll have barely lifted a finger. Don’t forget to snap a photo of your masterpiece – I’d love to hear how it turns out! Drop a comment below telling me how you served it or any creative twists you added. Happy slow cooking, friends!
Print“Slow Cooker Creamy Tomato Basil Chicken – Easy 6-Ingredient Comfort”
A simple and delicious slow cooker recipe for creamy tomato basil chicken. Tender chicken cooked in a rich tomato and basil sauce with a creamy finish.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Lactose
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Place chicken breasts in the slow cooker.
- Add diced tomatoes, chicken broth, garlic, onion powder, oregano, salt, black pepper, and red pepper flakes (if using). Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken and shred or cut into pieces.
- Return chicken to the slow cooker and stir in heavy cream and fresh basil.
- Cook for an additional 15 minutes to warm through.
- Serve over pasta, rice, or with crusty bread.
Notes
- For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the sauce before adding cream.
- Fresh basil works best, but you can substitute 1 tbsp dried basil if needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg
