This slow cooker tomato basil chicken is a creamy, savory dream.
It involves tender chicken breasts simmered low and slow in a rich, tomato-based sauce infused with garlic, Italian herbs, and fresh basil.
As it cooks, the sauce thickens into something magical: sweet from the tomatoes, silky from the cream, and fragrant with basil and parmesan.
The chicken turns so tender it practically melts with each bite!
Whether you spoon it over buttery pasta, mashed potatoes, or keep it low-carb with zucchini noodles, it’s the kind of no-fuss comfort food that feels both indulgent and nourishing.
My partner currently loves this for lunch.
Let’s get into it!
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A few tips:
Use a quality crushed tomato brand with no added sugar for a brighter, fresher sauce.
A good slow cooker with a keep-warm setting ensures the chicken stays juicy and the sauce doesn’t overcook.
Stir in a spoonful of sundried tomato paste if you want a richer, deeper tomato flavor.
Use freshly grated parmesan instead of pre-shredded—it melts better and adds better texture.
Want even more flavor? Sear the chicken in a pan for 2–3 minutes per side before adding it to the slow cooker.
✔ Use a meat thermometer to check doneness. The internal temperature should reach 165°F (75°C) to ensure perfectly cooked chicken.
Slow Cooker Tomato Basil Chicken
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes4-6
hoursIngredients
4 boneless skinless chicken breasts
1 (14 oz) can crushed tomatoes
1 teaspoon minced garlic
1 teaspoon dried basil
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream or half-and-half
⅓ cup grated parmesan cheese
1 tablespoon tomato paste (optional, for deeper flavor)
1 tablespoon olive oil
Fresh basil, chopped (for garnish)
Directions
- Place the chicken breasts in the bottom of your slow cooker. In a medium bowl, whisk together the crushed tomatoes, garlic, dried basil, Italian seasoning, salt, pepper, olive oil, and tomato paste (if using).
- Pour the mixture over the chicken, making sure it’s evenly coated. Cover and cook on low for 4–6 hours, or until the chicken is cooked through and fork-tender.
- Once the chicken is done, carefully remove the breasts to a plate and stir the heavy cream and grated parmesan cheese into the sauce in the slow cooker.
- Let it warm through for about 5–10 minutes with the lid off. Return the chicken to the sauce and spoon the creamy tomato mixture over the top. Garnish with freshly chopped basil and serve hot over pasta, mashed potatoes, rice, or low-carb noodles.
- This has become one of my favorite lunch recipes.
Variations & Substitutions
Swap heavy cream with canned coconut milk for a dairy-free option.
Add spinach or kale in the last 30 minutes of cooking for a veggie boost.
Use boneless chicken thighs instead of breasts for a more tender, juicy result.
Stir in cooked penne or rotini at the end to make it a one-pot pasta dish.
Add red pepper flakes for a spicy tomato cream sauce.
This slow cooker tomato basil chicken is proof that comfort food doesn’t have to be complicated.
The rich, creamy sauce, the tender slow-cooked chicken, and the fragrant basil all come together into a dish that tastes like you put in way more effort than you actually did.
It’s the kind of recipe you’ll want to bookmark and keep coming back to—especially on cold nights when you just want something hearty and homemade without hovering over a stove.
It’s easy, it’s forgiving, and it’s downright delicious.
