Slow Cooker Tomato Basil Chicken (Printable)

Tender chicken slow-cooked in a flavorful tomato basil sauce with Italian herbs.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (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
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)

# How to Make It:

01 - Season chicken breasts generously with salt and freshly ground black pepper on both sides.
02 - Arrange seasoned chicken breasts in a single layer at the bottom of the slow cooker.
03 - Combine crushed tomatoes, diced tomatoes, chopped onion, minced garlic, tomato paste, oregano, thyme, sugar, red pepper flakes, and olive oil in a large bowl. Mix thoroughly until all ingredients are well incorporated.
04 - Pour tomato mixture evenly over the chicken, ensuring all pieces are covered with sauce.
05 - Cover and cook on LOW setting for 6 hours or HIGH 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 chopped fresh basil and heavy cream if using for a creamy variation.
07 - Taste sauce and adjust salt, pepper, or red pepper flakes as needed for desired flavor balance.
08 - Serve hot, garnished with additional fresh basil and Parmesan cheese if desired. Pairs well with rice, pasta, polenta, or crusty bread.

# Expert Tips:

01 -
  • It rewards you with almost zero effort
  • The house smells incredible for hours
  • Leftovers taste even better the next day
02 -
  • The sauce might look thin at first but it thickens beautifully as it cooks
  • Chicken thighs work beautifully here if you prefer darker meat
  • That splash of cream transforms it into something restaurant worthy
03 -
  • Let the cream come to room temperature before adding it to prevent curdling
  • Double the recipe and freeze half for an even easier future dinner

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