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Slow Cooker Creamy Tomato Basil Chicken

Slow cooker creamy tomato basil chicken simmered low and slow until the chicken is tender and the sauce turns velvety. A crushed-tomato and garlic base gets finished with cream and Parmesan for a silky, spoon-coating texture.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken breasts
Sauce base
  • 1 can (28 oz) crushed tomatoes
  • 3 clove garlic
  • 1 tsp dried basil
  • 0.5 cup fresh basil
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 0.25 salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Slow cook the chicken
  1. Place the boneless chicken breasts in the slow cooker. Season with salt and pepper to taste and arrange in an even layer.
  2. Pour the crushed tomatoes over the chicken and add the minced garlic and dried basil. Spread the basil evenly so it disperses through the sauce.
  3. Cover and cook on low for 6-7 hours. Cook until the chicken is tender and easily shred-able.
Finish the creamy sauce
  1. If you need faster timing, cover and cook on high for 3-4 hours instead. Check for doneness when the chicken is tender.
  2. Shred or slice the chicken, then stir it back into the sauce. Make sure the chicken is coated so the sauce clings evenly.
  3. Stir in the heavy cream and the grated Parmesan cheese. Keep the slow cooker covered and mix until the sauce turns smooth and velvety.
  4. Let the mixture sit for a few minutes to thicken slightly. The sauce will become richer as it rests.
  5. Stir in the fresh basil before serving. Serve over pasta or rice so the creamy tomato sauce soaks in.

Notes

Pro tip: Add the cream and Parmesan during the finishing stage rather than at the start to help prevent separating. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave until warm. Freezing is not recommended because the cream can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream for a thinner but still creamy sauce.