Slow Cooker Tomato Basil Chicken

This slow cooker creamy tomato basil chicken transforms ordinary chicken breasts into a restaurant-worthy meal with minimal effort. The tangy tomatoes and aromatic herbs meld together during the long cooking process, creating a rich sauce that perfectly complements the tender chicken. Whether served over pasta, rice, or alongside vegetables, this dish delivers comfort food vibes without hours of standing over the stove.

I discovered this recipe during a particularly chaotic week when I needed meals that could essentially cook themselves. The aroma that filled my home as it simmered away convinced me to add it to my regular rotation, and now my family actually cheers when they smell it cooking.

Ingredients

• Boneless skinless chicken breasts: forms the protein foundation while staying lean and absorbing all the wonderful flavors
• Canned diced tomatoes with Italian herbs: provides convenience with built-in seasoning to enhance the sauce
• Tomato pasta sauce: delivers depth and richness without requiring multiple ingredients
• Evaporated milk or heavy cream: creates the luxurious creaminess without curdling during slow cooking
• Cornstarch: gently thickens the sauce to perfect coating consistency without flour
• Fresh basil: added at the end brightens the entire dish with its aromatic punch
• Italian seasoning blend: saves you from measuring multiple dried herbs separately
• Garlic: adds essential savory notes that develop beautifully during slow cooking

Step-by-Step Instructions

Create the Sauce Base:

Combine the diced tomatoes, pasta sauce, garlic, salt, Italian seasoning, dried basil, and pepper in your slow cooker. Mix thoroughly to blend all seasonings evenly with the tomato base. This creates a robust foundation of flavors that will infuse the chicken during cooking.

Prepare the Creamy Element:

Whisk the evaporated milk or heavy cream with cornstarch until completely smooth with no lumps. This step is crucial for creating a silky sauce that thickens properly. Pour this mixture into the tomato base in the slow cooker and stir gently to incorporate.

Add the Protein:

Place chicken breasts into the sauce mixture, pressing them down slightly to ensure they're mostly submerged. This positioning allows the chicken to cook evenly while absorbing maximum flavor from the surrounding sauce.

Cook Low and Slow:

Cover and cook on low heat for 3-5 hours, depending on your specific slow cooker. The chicken is ready when it reaches 165°F internal temperature and pulls apart easily with a fork. Low heat maintains moisture in the chicken while allowing time for flavors to fully develop.

Finish with Fresh Herbs:

Just before serving, stir in the chopped fresh basil. This final addition provides a burst of color and bright aromatic flavor that beautifully contrasts with the rich, slow-cooked sauce.

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The evaporated milk is truly my secret weapon in this recipe. Years ago, I ruined a similar dish by using regular milk that curdled horribly. The evaporated milk provides that creamy texture without separating during the long cooking process, and my children actually requested extra sauce for dipping their garlic bread.

Make-Ahead Options

This recipe works beautifully as a freezer meal. Combine all ingredients except the cream mixture and fresh basil in a freezer bag, removing as much air as possible before sealing. Freeze flat for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then proceed with the original cooking instructions, adding the cream mixture before starting the slow cooker.

Vegetable Pairings

The creamy tomato sauce pairs wonderfully with roasted vegetables like zucchini, broccoli, or bell peppers. For a complete meal, I often steam some green beans or asparagus right before serving, allowing them to maintain their vibrant color and slight crunch, which contrasts beautifully with the tender chicken and rich sauce.

Flavor Variations

For a Mediterranean twist, add a handful of pitted kalamata olives, a tablespoon of capers, and substitute fresh oregano for the basil. You can also incorporate sun-dried tomatoes for concentrated tomato flavor and a hint of sweetness. For spice lovers, adding crushed red pepper flakes or a diced jalapeño transforms this into a zesty, warming dish perfect for chilly evenings.

Serving Suggestions

While pasta is the classic pairing, this chicken also shines when served over creamy polenta, quinoa, or cauliflower rice for a lower-carb option. For an elegant presentation, slice the cooked chicken breasts before serving and arrange them over the starch of your choice, then spoon the sauce generously over top and garnish with additional fresh basil and a sprinkle of grated Parmesan.

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Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish and often stay more tender during slow cooking. The cooking time remains roughly the same - just ensure they reach 165°F (75°C) internal temperature.

→ What can I substitute for evaporated milk?

Heavy cream is the best substitute for evaporated milk. Avoid using regular milk or light cream as they may curdle during the long cooking process. For a dairy-free version, full-fat coconut milk can work, though it will add a slight coconut flavor.

→ Can I freeze the leftovers?

Yes, this dish freezes well. Cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave until hot throughout.

→ How can I make the sauce thicker?

If you prefer a thicker sauce, you can increase the cornstarch to 3 tablespoons. Alternatively, after cooking, remove the chicken, set the slow cooker to high, and let the sauce simmer uncovered for 20-30 minutes to reduce and thicken.

→ What sides pair well with this dish?

This creamy chicken pairs beautifully with pasta (fettuccine or penne work well), mashed potatoes, rice, or cauliflower rice. For vegetables, consider steamed broccoli, roasted asparagus, or a simple green salad to balance the richness of the sauce.

→ Can I cook this on high instead of low?

Yes, you can cook this on high for 2-3 hours instead of low for 4-5 hours. However, cooking on low is preferred as it yields more tender chicken and allows the flavors to develop more fully.