Slow Cooker Tomato Basil Chicken (Printable)

Tender chicken in a tomato-basil sauce, slow-cooked until juicy; serve over rice, pasta, or zucchini noodles.

# What you'll need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 1 can (14 oz) diced tomatoes with juices
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced

→ Dairy

05 - 1/4 cup heavy cream (optional, for a creamier sauce)

→ Herbs and Seasonings

06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 1 tablespoon extra-virgin olive oil
12 - 10-12 fresh basil leaves, roughly torn (for garnish)

# Directions:

01 - Lightly coat the interior of the slow cooker insert with olive oil to prevent sticking.
02 - Arrange the chicken breasts in an even layer across the bottom of the slow cooker.
03 - In a mixing bowl, combine the diced tomatoes with their juices, chopped onion, minced garlic, salt, black pepper, dried oregano, dried basil, and red pepper flakes if using. Stir to blend, then pour the mixture evenly over the chicken breasts.
04 - Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F.
05 - For a richer, creamier sauce, stir the heavy cream into the cooking liquid during the final 10 minutes of cooking. Allow the sauce to warm through before serving.
06 - Transfer the chicken breasts to serving plates and spoon the tomato basil sauce generously over the top. Scatter torn fresh basil leaves over each portion and serve immediately.

# Expert Suggestions:

01 -
  • The sauce tastes like it simmered all day with attention and care, but you barely touched it.
  • Four servings of tender chicken for under fifteen minutes of actual work feels like a life hack.
02 -
  • Resist the urge to lift the lid and check on it, each peek adds roughly 15 minutes to the cook time.
  • Chicken thighs work beautifully here if you prefer juicier, more forgiving meat.
03 -
  • Pound the chicken to even thickness before adding it to the slow cooker for perfectly uniform results every time.
  • If the sauce seems too thin at the end, leave the lid off for the last 20 minutes and let it reduce and concentrate.

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