Description
A hands-off, creamy tomato basil chicken dish perfect for weeknight dinners, blending juicy chicken with a velvety tomato-cream sauce.
Ingredients
- 4 boneless, skinless chicken breasts (1.5–2 lb total)
- 1 can (15 oz) crushed tomatoes
- 1 cup heavy cream
- 1 cup fresh basil, chopped (reserve a few leaves for garnish)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Place the chicken breasts in a single layer in the bottom of the slow cooker. Pat them dry with paper towels.
- In a medium bowl, whisk together the crushed tomatoes, heavy cream, minced garlic, salt (start with 1 tsp), and a few grinds of black pepper until smooth.
- Pour the tomato-cream mixture evenly over the chicken.
- Cover and cook on Low for 6–8 hours or on High for 4 hours until the chicken reaches 165°F (74°C).
- About 30 minutes before serving, stir in the chopped basil.
- Taste the sauce and adjust salt and pepper as needed. Serve over rice, polenta, or pasta.
Notes
For a thicker sauce, if desired, switch to High and reduce uncovered for 10–15 minutes after removing chicken.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian