Slow Cooker Tomato Basil Chicken (Print-Friendly Version)
Juicy chicken slow-cooked in a creamy tomato basil sauce, perfect for easy meals over pasta, rice, or with fresh veggies.
# What You Need:
→ Base Ingredients
01 -
398 ml can diced tomatoes with Italian herbs
02 -
240 ml tomato pasta sauce
03 -
2 teaspoons minced garlic
04 -
1 teaspoon fine sea salt
05 -
1 teaspoon Italian seasoning
06 -
0.5 teaspoon dried basil
07 -
0.25 teaspoon freshly ground black pepper
→ Cream Sauce
08 -
120 ml evaporated milk or heavy cream
09 -
2 tablespoons corn starch
→ Protein
10 -
4 boneless skinless chicken breasts
→ Finishing Touch
11 -
2 tablespoons finely chopped fresh basil
# How to Make It:
01 -
Combine diced tomatoes, tomato pasta sauce, minced garlic, salt, Italian seasoning, dried basil, and black pepper in a 3–6 litre slow cooker. Stir thoroughly to blend.
02 -
In a separate bowl, whisk together evaporated milk or heavy cream with corn starch until smooth. Pour the mixture into the slow cooker and stir to integrate.
03 -
Place chicken breasts into the sauce, pressing gently so they are mostly submerged.
04 -
Cover and cook on low heat for 3 to 5 hours, or until chicken reaches an internal temperature of 74°C. Adjust timing based on slow cooker size and fullness.
05 -
Stir in finely chopped fresh basil. Serve chicken with sauce over pasta, rice, or alongside fresh vegetables as desired.
# Important Notes:
01 -
For optimal creaminess, use heavy cream or evaporated milk to prevent curdling; avoid regular milk or light cream.
02 -
Boneless skinless chicken thighs or alternative proteins such as meatballs or sausages can be substituted for chicken breasts based on preference.
03 -
If fresh basil is unavailable, a spoonful of basil pesto offers a comparable aromatic touch.
04 -
To customize spice, consider adding a pinch of cayenne or red pepper flakes.