Tomato Basil Chicken Slow Cooker (Printable Recipe)
Chicken cooked low and slow in a creamy tomato basil sauce — ideal for tossing over noodles, rice, or eating with crisp veggies.
# Ingredients You'll Need:
→ Base Ingredients
01 -
0.25 teaspoon black pepper, freshly cracked
02 -
0.5 teaspoon basil, dried
03 -
1 teaspoon Italian blend seasoning
04 -
1 teaspoon sea salt, fine
05 -
2 teaspoons garlic, minced
06 -
240 ml tomato-based pasta sauce
07 -
398 ml can diced tomatoes with herbs
→ Cream Sauce
08 -
2 tablespoons cornstarch
09 -
120 ml heavy cream or evaporated milk
→ Protein
10 -
4 chicken breasts, boneless and skinless
→ Finishing Touch
11 -
2 tablespoons fresh basil, chopped finely
# Steps to Follow:
01 -
Sprinkle in that basil you just chopped up. Mix it all in, then ladle the chicken and sauce over veggies, pasta, or rice—whatever you like best.
02 -
Snap the lid on. Leave it going for about 3 to 5 hours on the low setting—just check the chicken hits 74°C inside. If your slow cooker’s packed tight, it’ll probably take closer to 5 hours.
03 -
Drop in the chicken breasts—push them down so they get coated in sauce.
04 -
Mix your cornstarch together with the cream or evaporated milk in another bowl so it isn’t lumpy. Pour it all into the slow cooker and give everything a good stir so it comes together.
05 -
Toss the can of herbed diced tomatoes, pasta sauce, garlic, salt, Italian seasoning, basil, and pepper in a slow cooker (anything from 3 to 6 litres works). Stir it up really well till it all looks combined.
# Extra Tips:
01 -
Stick to evaporated milk or heavy cream—you'll get a nice creamy result and you won't need to worry about anything splitting. Other milks can mess things up.
02 -
Try swapping chicken breasts for thighs, sausages, or even meatballs if you want a change.
03 -
No fresh basil? Throw in a spoon of pesto—tastes just as fresh and herby.
04 -
If you want a little heat, sprinkle in some cayenne or red pepper flakes.