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This Slow Cooker Creamy Tomato Basil Chicken Breast has become my favorite solution for busy weeknights when comfort food is calling and time is scarce. It delivers a creamy rich sauce over tender chicken with barely any effort and always wins smiles around the table.
I threw this together once when I realized I had almost nothing in the fridge and now it is a family staple. My kids ask for the creamy sauce every time chicken comes out.
Ingredients
- Canned diced tomatoes with Italian herbs: bring brightness and texture choose whole tomatoes for even more flavor if you like
- Tomato pasta sauce: lays the flavor base pick a well seasoned sauce for the best results
- Minced garlic: adds aromatic punch fresh is best but jarred works if you are in a pinch
- Salt and Italian seasoning: round out the base look for an Italian seasoning blend heavy on oregano and basil
- Dried basil: deepens the herb notes especially if you cannot find fresh
- Black pepper: sharpens all the flavors use freshly ground for a peppery kick
- Evaporated milk or heavy cream: lends richness choose heavy cream if you want the most decadent sauce but both work
- Corn starch: thickens the sauce to that luscious creamy consistency
- Boneless skinless chicken breasts: soak up every bit of flavor and become very tender select plump fresh chicken for juiciness
- Finely chopped fresh basil: tossed in at the end for a burst of brightness or use a big spoon of good basil pesto if basil is not in season
Step-by-Step Instructions
- Layer the Sauce Ingredients:
- Add canned diced tomatoes tomato pasta sauce minced garlic salt Italian seasoning dried basil and black pepper to your slow cooker Stir until well combined to create an even base You want every flavor mingling from the start
- Mix the Creamy Slurry:
- In a small bowl whisk the evaporated milk or heavy cream with corn starch until smooth This ensures the starch is properly dissolved so your sauce finishes silken and without lumps
- Nestle the Chicken:
- Place the chicken breasts into the saucy mixture in the slow cooker Press them down gently so they are nearly submerged in the sauce The more contact with the sauce the juicier your chicken will be
- Slow Cook to Perfection:
- Cover and cook on low for three to five hours or until a meat thermometer inserted into the thickest part of a breast reads 165 degrees Fahrenheit If the slow cooker is on the smaller side or fuller it may take longer The chicken should be tender but not dry
- Finish With Freshness:
- Once the chicken is cooked through gently stir in the finely chopped fresh basil or spoon in your best basil pesto Serve immediately over hot pasta rice or next to crisp vegetables Each bite should be coated in creamy tomato basil goodness
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When basil is in season I always add extra because it elevates this simple dinner from good to craveable. Once my youngest insisted on helping stir in the fresh basil and now it has become our tradition to let the kids add the final green touch before serving.
Storage Tips
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to three days. When reheating add a splash of milk to loosen the sauce since it thickens after chilling. You can also freeze for up to two months but I find the sauce is creamiest when enjoyed fresh.
Ingredient Substitutions
Substitute boneless skinless chicken thighs for breasts if you want even juicier meat. If you do not have fresh basil use a spoonful of basil pesto to bring in that vibrant flavor. Feel free to swap the pasta sauce for another tomato based sauce you love or add a pinch of red pepper flakes if you like a bit of heat.
Serving Suggestions
Serve this chicken heaped over fettuccine with extra sauce spooned on top or try it over fluffy jasmine rice. For a lighter meal pair it with a crisp green salad or roasted green beans. Leftover sauce makes a delicious topping for baked potatoes or even as a sandwich spread for a quick lunch.
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Cultural Context
This dish nods to comforting Italian American flavors with a creamy tomato base that feels both classic and fresh. While not a traditional Italian recipe the combination of tomatoes basil and cream feels familiar and homey for anyone who loves the taste of a cozy Sunday supper.
Frequently Asked Questions About Recipes
- → Can I use chicken thighs instead of chicken breasts?
You sure can! Thighs (boneless and skinless) come out just as juicy — maybe even more. Just keep an eye on your timing and you’re good.
- → What pasta sauce is best for this dish?
Pick a tomato pasta sauce you like the taste of. If it’s got Italian herbs, even better. Marinara is a solid choice.
- → Can I make it spicier?
Go ahead and toss in some chili flakes or a little cayenne if you like a little kick. It’ll warm things up but won’t mess with that creamy feel.
- → How can I replace fresh basil if unavailable?
No fresh basil? Try a scoop of basil pesto or just add more dried basil to keep that herby punch alive.
- → Does regular milk work instead of cream?
Evaporated milk or heavy cream is the way to go. Regular milk might separate while heating and just won’t make it as rich.
- → Is this suitable for meal prep?
It totally works for make-ahead days. Store it in the fridge and heat it up later without any weird changes in texture.