Slow Cooker Tomato Basil Chicken (Printable)
Tender chicken breasts slow-cooked in tomato and basil sauce, finished with fresh basil and optional cream.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 can (14 oz) diced tomatoes with juices
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
→ Dairy
05 - 1/4 cup heavy cream (optional, for creamier sauce)
→ Herbs and Seasonings
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 1 tablespoon olive oil
12 - 10-12 fresh basil leaves, roughly torn (for serving)
# Directions:
01 - Lightly coat the inside of the slow cooker with olive oil to prevent sticking.
02 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
03 - In a mixing bowl, combine the diced tomatoes with juices, chopped onion, minced garlic, salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes if using. Stir well and 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 tender and reaches an internal temperature of 165°F.
05 - If using heavy cream, stir it into the sauce during the last 10 minutes of cooking for a smoother, creamier finish.
06 - Transfer the chicken breasts to plates and spoon the tomato basil sauce over the top. Garnish with freshly torn basil leaves and serve immediately.
# Expert Tips:
01 -
- Five minutes of morning effort rewards you with a meal that tastes like you stood over a stove all day.
- The tomato basil sauce is so good you will want to double it and spoon it over everything from crusty bread to roasted vegetables.
02 -
- Resist the urge to lift the lid and peek because every single peek adds roughly fifteen minutes to the cook time.
- Chicken breasts can dry out if left too long on high so check at the four hour mark and pull them when they reach 165 degrees internally.
03 -
- Pound the chicken breasts to even thickness before adding them so the thinnest parts do not turn stringy while the thickest parts finish cooking.
- Wait until the very end to add the fresh basil because adding it at the start will leave you with flavorless wilted leaves and lost potential.