This Slow Cooker Creamy Tomato Basil Chicken is the kind of recipe every busy cook needs—quick prep, simple ingredients, and big flavor! With juicy chicken breasts simmered in a creamy tomato-basil sauce, it’s the perfect cozy dinner for weeknights. Serve it over spaghetti, rice, or with crusty bread for a satisfying meal the whole family will love.
Why You’ll Love This Recipe
- Effortless & hands-off: Just stir, dump, and let your crockpot do the work.
- Family-approved: Creamy tomato basil is a classic flavor combo that even picky eaters enjoy.
- Versatile: Serve over pasta, rice, or keep it low-carb with roasted veggies or a side salad.
- Foolproof: Only a handful of ingredients, but the result tastes like you spent hours in the kitchen.
Ingredients You’ll Need
- Chicken breasts – boneless and skinless work best, but thighs can also be used.
- Tomato pasta sauce – choose your favorite marinara or well-seasoned sauce.
- Diced tomatoes – with Italian herbs for extra flavor (or swap for more pasta sauce if you prefer smooth).
- Garlic & seasonings – salt, Italian seasoning, dried basil, and pepper.
- Heavy cream or evaporated milk – makes the sauce rich and creamy without curdling.
- Cornstarch – thickens the sauce so it clings to the chicken and pasta.
- Fresh basil – stirred in at the end for that bright, fresh flavor.
- Parmesan cheese – for serving, because creamy tomato basil + Parmesan = perfection!
How to Make Creamy Tomato Basil Chicken in the Slow Cooker
- Make the base: Add diced tomatoes, marinara sauce, garlic, and seasonings to your slow cooker. Stir to combine.
- Whisk the cream: In a small bowl, whisk heavy cream and cornstarch, then stir into the slow cooker.
- Add chicken: Nestle the chicken breasts into the sauce, making sure they’re covered.
- Cook: Cover and cook on LOW for 3–4 hours (or until chicken reaches 165°F). Avoid overcooking—juicy chicken is the goal!
- Finish: Stir in fresh basil, taste, and adjust seasoning. Serve with grated Parmesan.
Tips for the Best Results
- Don’t overcook: Most chicken breasts are perfectly cooked at 3 hours on LOW. Always check with a meat thermometer.
- Want it creamier? Swap diced tomatoes for more pasta sauce for a smoother texture.
- Substitute basil: Can’t find fresh basil? A spoonful of basil pesto adds incredible flavor.
- Double batch: Use a 6-quart slow cooker if doubling the recipe—it freezes beautifully!
- Serving ideas: Serve over spaghetti, penne, rice, or mashed potatoes, or keep it light with zucchini noodles.
FAQs
Can I use milk instead of cream?
I don’t recommend regular milk—it can curdle with the tomatoes. Heavy cream or evaporated milk works best.
What kind of tomato sauce should I use?
Use your favorite marinara or tomato-based pasta sauce. A seasoned sauce adds more flavor than plain crushed tomatoes.
Can I make it spicy?
Yes! Add red pepper flakes or cayenne for a little heat.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of cream or broth if needed.
More Easy Crockpot Chicken Recipes
- Slow Cooker Creamy Garlic Chicken
- Crockpot Tuscan Chicken
- Italian Crockpot Chicken & Potatoes
- Creamy Chicken & Dumplings
Slow Cooker Creamy Tomato Basil Chicken Recipe
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4
Ingredients
- 1 can (14 oz) diced tomatoes with Italian herbs, undrained
- 1 cup marinara sauce
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ¼ tsp black pepper
- ½ cup heavy cream (or evaporated milk)
- 2 tbsp cornstarch
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 2 tbsp fresh basil, finely chopped
- Parmesan cheese, for serving
Instructions
- In a 4–6 quart slow cooker, stir together diced tomatoes, marinara sauce, garlic, salt, Italian seasoning, dried basil, and pepper.
- In a small bowl, whisk together cream and cornstarch, then stir into the slow cooker.
- Add chicken breasts, pressing them into the sauce.
- Cover and cook on LOW for 3–4 hours, or until chicken reaches 165°F.
- Stir in fresh basil, adjust seasonings, and serve with Parmesan cheese.