Slow Cooker Tomato Basil Chicken (Printable)

Tender chicken breasts slow-cooked in a rich tomato basil sauce with Italian herbs for an effortless, comforting meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (1.5–2 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper

→ Sauce

04 - 1 (28 oz) can crushed tomatoes
05 - 1 (14 oz) can diced tomatoes, drained
06 - 1 medium yellow onion, finely chopped
07 - 4 garlic cloves, minced
08 - 1 tablespoon tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon sugar
12 - ½ teaspoon red pepper flakes
13 - 2 tablespoons olive oil
14 - ½ cup fresh basil leaves, finely chopped
15 - ½ cup heavy cream or half-and-half

→ To Serve

16 - Freshly grated Parmesan cheese

# Directions:

01 - Season chicken breasts thoroughly with salt and pepper on both sides.
02 - Place seasoned chicken in the bottom of the slow cooker.
03 - Combine crushed tomatoes, diced tomatoes, onion, garlic, tomato paste, oregano, thyme, sugar, red pepper flakes, and olive oil in a large bowl. Mix until well incorporated.
04 - Pour tomato mixture evenly over the chicken in the slow cooker.
05 - Cover and cook on LOW for 6 hours or HIGH for 4 hours, until chicken reaches internal temperature of 165°F.
06 - During the last 30 minutes of cooking, stir in chopped fresh basil and heavy cream if making a creamy version.
07 - Taste sauce and adjust salt, pepper, or herbs as needed.
08 - Serve hot, garnished with additional basil and Parmesan cheese. Accompany with rice, pasta, or crusty bread.

# Expert Advice:

01 -
  • The sauce develops this depth that tastes like it simmered all day on the stove
  • Set it and forget it cooking means more time for everything else
02 -
  • The sauce might look thin at first but it thickens beautifully as it cooks
  • Resist lifting the lid too often, or you will need to add extra cooking time
03 -
  • Pat the chicken dry before seasoning for better browning if you sear it first
  • Use fresh basil at the end, dried basil loses its flavor in long cooking

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