Slow Cooker Tomato Basil Chicken (Print version)
Tender chicken simmered in aromatic tomato basil sauce with Italian herbs for effortless comfort.
# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 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 (optional)
13 - 2 tablespoons olive oil
14 - ½ cup fresh basil leaves, finely chopped
15 - ½ cup heavy cream or half-and-half (optional)
→ To Serve
16 - Freshly grated Parmesan cheese (optional)
# Method:
01 - Season the chicken breasts evenly with salt and freshly ground black pepper on both sides, ensuring full coverage for maximum flavor penetration.
02 - Arrange the seasoned chicken breasts in a single layer at the bottom of the slow cooker, avoiding overlap for even cooking.
03 - In a large mixing bowl, combine crushed tomatoes, drained diced tomatoes, finely chopped onion, minced garlic, tomato paste, dried oregano, dried thyme, sugar, red pepper flakes if using, and olive oil. Whisk thoroughly until all ingredients are fully incorporated.
04 - Pour the tomato mixture evenly over the chicken breasts, ensuring each piece is well-coated with the sauce.
05 - Cover and cook on LOW setting for 6 hours or HIGH setting for 4 hours until chicken reaches internal temperature of 165°F and is tender throughout.
06 - During the final 30 minutes of cooking, stir in the chopped fresh basil. If preparing the creamy version, add heavy cream or half-and-half at this stage and stir gently to combine.
07 - Taste the sauce and adjust seasoning with additional salt or pepper if needed. Serve immediately, garnished with extra fresh basil and Parmesan cheese if desired. Accompany with rice, pasta, polenta, or crusty bread.
# Expert advice:
01 -
- The chicken becomes impossibly tender without any effort from you
- That moment when you stir in the cream at the end feels like pure magic
02 -
- Resist the urge to lift the lid during cooking, every peek adds 15-20 minutes to the cooking time
- The sauce might look thin at first but it thickens beautifully as it cooks and the chicken releases its juices
03 -
- Pat the chicken dry before seasoning for better browning and flavor absorption
- Let the cream come to room temperature before adding to prevent it from separating