This Slow Cooker Creamy Tomato Basil Chicken is a cozy dish that’s super easy to make. Just pop everything in your slow cooker and let it work its magic!
The chicken turns tender while soaking up the rich tomato and basil flavors. I love serving it over pasta or rice for a comforting meal. Who doesn’t fancy a dinner that practically cooks itself? 🍝
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep this dish lean and easy to prepare. You could swap them for thighs if you prefer dark meat; they stay juicier. Tofu or chickpeas work well for a vegetarian option!
Diced Tomatoes: A must for the sauce! If you can’t find diced tomatoes, crushed tomatoes or even fresh tomatoes chopped up can work. Just aim for a similar volume, around 14.5 oz.
Heavy Cream: This adds creaminess. If you’re looking for a lighter version, you can use half-and-half. For dairy-free, coconut cream does a great job, giving it a unique flavor.
Parmesan Cheese: Freshly grated is best, but the pre-grated kind works too. You can substitute with Pecorino Romano if you need a change, or nutritional yeast for a dairy-free twist!
Fresh Basil: Nothing beats fresh basil. However, if it’s out of season, dried basil can be used instead—just use about a third of the amount to avoid overpowering the dish.
How Do You Achieve the Best Flavor with Your Chicken?
Searing the chicken enhances flavor and texture, so don’t skip this step if you can help it! Here’s how to do it well:
- Heat olive oil in a skillet until it’s shimmering.
- Season your chicken breasts generously with salt and pepper.
- Carefully place the chicken in the skillet. Cook for 3-4 minutes per side until golden brown.
- This step builds a delicious crust and infuses the dish with a great foundation of flavor.
Slow Cooker Creamy Tomato Basil Chicken Breasts
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil (optional for searing chicken)
For the Creamy Tomato Mixture:
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped (plus additional for garnish)
For Garnish:
- Fresh basil, chopped
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and will need to cook in the slow cooker for 4-6 hours on low or 2-3 hours on high. You’ll spend a little time searing the chicken, then it’s mostly hands-off cooking until it’s ready to enjoy!
Step-by-Step Instructions:
1. Searing the Chicken (Optional):
If you’d like extra flavor, start by heating the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear each breast for about 3-4 minutes on each side until they turn golden brown. This step adds a nice touch but you can skip it if you’re in a hurry!
2. Preparing the Slow Cooker:
Place the seared or raw chicken breasts directly into your slow cooker. Make sure they fit nicely!
3. Making the Creamy Tomato Mixture:
In a medium bowl, combine the undrained diced tomatoes, heavy cream, chicken broth, grated Parmesan cheese, minced garlic, onion powder, dried oregano, and chopped basil. Give it a good mix until everything is well blended!
4. Pouring and Cooking:
Pour the creamy tomato mixture over the chicken breasts in the slow cooker, making sure the chicken is well covered. Then, cover the slow cooker and set it to cook! You can choose to cook it on low for 4-6 hours or on high for 2-3 hours. Your kitchen will smell amazing as it cooks!
5. Final Touches:
Once the chicken is cooked through and tender, check the seasoning and add more salt and pepper if needed. It’s all about your taste!
6. Serving:
Before serving, sprinkle extra fresh basil and optional chopped parsley on top for a burst of color and flavor. Serve the creamy tomato basil chicken hot, over pasta, rice, or with some crusty bread to soak up that delicious sauce. Enjoy every bite!
Can I Use Frozen Chicken Breasts in This Recipe?
Yes! You can absolutely use frozen chicken breasts, but you’ll need to extend the cooking time. When cooking on low, allow for about 6-8 hours, and on high, around 4-5 hours. Make sure the chicken reaches an internal temperature of 165°F (75°C) before serving. No need to thaw ahead of time!
How Can I Substitute the Heavy Cream?
If you’re looking to lighten the dish or avoid heavy cream, you can use half-and-half or coconut milk for a dairy-free option. For a thicker sauce, mix 1 cup of unsweetened almond milk with 1 tablespoon of cornstarch and simmer briefly to thicken, then add it to the slow cooker!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of chicken broth if the sauce thickened during refrigeration.
Can I Add Other Vegetables to This Dish?
Absolutely! You can add vegetables like spinach, bell peppers, or zucchini. For best results, add sturdier veggies like bell peppers early on, or stir in more delicate greens like spinach in the last 30 minutes of cooking to keep them vibrant.
