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Slow Cooker Creamy Tomato Basil Chicken

Slow Cooker Creamy Tomato Basil Chicken

Slow Cooker Creamy Tomato Basil Chicken is a simple crockpot meal with juicy chicken and a rich, creamy tomato Parmesan sauce finished with fresh basil. It's an easy comfort food recipe that's perfect for busy weeknights and guaranteed to become a family favorite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes optional
  • ¼ cup chopped fresh basil
  • Fresh parsley or extra basil for garnish

Method
 

  1. Lightly grease the slow cooker with cooking spray or olive oil.
  2. Place the chicken breasts in a single layer in the slow cooker.
  3. Sprinkle with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.
  4. Add the minced garlic, diced tomatoes, tomato paste, and chicken broth.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.
  6. Remove the chicken and keep warm.
  7. Whisk the heavy cream and Parmesan cheese into the sauce until smooth.
  8. Return the chicken to the slow cooker and spoon the sauce over the top.
  9. Cover and cook for another 15 to 20 minutes until the sauce is creamy and slightly thickened.
  10. Stir in the fresh basil just before serving.
  11. 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.