Slow Cooker Creamy Tomato Basil Chicken is a rich and comforting crockpot dinner made with tender chicken breasts simmered in a creamy tomato Parmesan sauce with garlic, herbs, and fresh basil. It’s an easy dump-and-go recipe that’s perfect served over pasta, rice, or mashed potatoes.
Slow Cooker Creamy Tomato Basil Chicken
Ingredients
Method
- Lightly grease the slow cooker with cooking spray or olive oil.
- Place the chicken breasts in a single layer in the slow cooker.
- Sprinkle with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.
- Add the minced garlic, diced tomatoes, tomato paste, and chicken broth.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.
- Remove the chicken and keep warm.
- Whisk the heavy cream and Parmesan cheese into the sauce until smooth.
- Return the chicken to the slow cooker and spoon the sauce over the top.
- Cover and cook for another 15 to 20 minutes until the sauce is creamy and slightly thickened.
- Stir in the fresh basil just before serving.
- Garnish with additional basil or parsley.
Notes
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Drain the diced tomatoes to keep the sauce thick and creamy.
- Add the cream near the end to prevent curdling.
- Chicken is done when it reaches 165°F (74°C).
- For a thicker sauce, leave the lid off for the last 15 minutes.
Variations
- Add baby spinach during the last 10 minutes.
- Stir in sliced mushrooms for extra flavor.
- Use boneless chicken thighs instead of breasts.
- Add mozzarella for an even cheesier sauce.
- Mix in sun-dried tomatoes for a richer tomato flavor.
Serving Suggestions
- Serve over fettuccine or penne pasta.
- Spoon over mashed potatoes.
- Pair with steamed rice.
- Serve with garlic bread.
- Add a side of roasted broccoli or green beans.
Tips
- Sear the chicken first for extra flavor if time allows.
- Avoid overcooking to keep the chicken juicy.
- Chop fresh basil just before adding it.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze without the cream for the best texture, then stir in fresh cream when reheating.
Prep Time, Cook Time, and Total Time
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings
Serves: 4
Nutrition Information (Approximate Per Serving)
- Calories: 510
- Protein: 42g
- Carbohydrates: 8g
- Fat: 35g
- Sodium: 680mg
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs stay especially tender in the slow cooker and work perfectly in this recipe.
When should I add the cream?
Add the heavy cream during the final 20 minutes of cooking to keep the sauce smooth and prevent it from separating.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly thinner and less rich than when made with heavy cream.
How do I thicken the sauce?
Leave the lid off for the last 15 to 20 minutes, or stir in a cornstarch slurry made with 1 tablespoon cornstarch and 1 tablespoon water.
Can I make this ahead of time?
Yes. Store the cooked chicken and sauce in an airtight container in the refrigerator for up to 4 days and reheat gently before serving.
What can I serve with this dish?
It’s delicious with pasta, rice, mashed potatoes, cauliflower mash, or crusty bread to soak up the creamy tomato basil sauce.
