Slow Cooker Tomato Basil Chicken (Printable)
Tender chicken in a slow-simmered tomato basil sauce with Italian herbs and garlic
# 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 - Generously season both sides of each chicken breast with salt and freshly ground black pepper, ensuring even coverage.
02 - Place the seasoned chicken breasts in a single layer at the bottom of the slow cooker.
03 - In a large mixing bowl, combine crushed tomatoes, diced tomatoes, finely chopped onion, minced garlic, tomato paste, dried oregano, dried thyme, sugar, red pepper flakes, and olive oil. Mix thoroughly until all ingredients are well incorporated.
04 - Pour the tomato mixture evenly over the chicken breasts, ensuring each piece is coated with sauce.
05 - Cover and cook on LOW setting for 6 hours or HIGH setting for 4 hours, until chicken reaches an internal temperature of 165°F and is fork-tender.
06 - During the final 30 minutes of cooking, stir in the chopped fresh basil. If preparing the creamy version, add the heavy cream or half-and-half at this time and stir to combine.
07 - Taste the sauce and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with extra fresh basil leaves and Parmesan cheese. Pair with pasta, rice, polenta, or crusty bread.
# Expert Tips:
01 -
- The sauce develops a depth of flavor that tastes like it simmered all day on the stove, but your slow cooker does all the work
- This is one of those meals that somehow tastes even better as leftovers, making it perfect for meal prep or tomorrow lunch
02 -
- I learned the hard way that adding the cream too early can cause it to separate in the slow cooker heat, so wait until the very end
- The sauce will look thin initially but thickens beautifully as it cooks and the chicken releases its juices
03 -
- Pat the chicken dry before seasoning to help it brown slightly in the sauce instead of steaming
- Taste the sauce before the final cooking time, as some canned tomatoes are more acidic than others and might need another pinch of sugar