Slow Cooker Creamy Tomato Basil Chicken

I’ve been making this slow-cooker tomato-basil chicken for years when I want a low-effort weeknight meal that still feels comforting and special. Tender chicken simmers in bright crushed tomatoes, garlic, and herbs, then finishes with cream and Parmesan for a silky sauce — perfect for spooning over pasta, mash, or rice when you need something cozy without fuss.

Why you’ll love this dish

This recipe is a weeknight hero: set it in the morning, forget it, and come back to a restaurant-style dinner. It’s budget-friendly (one can of tomatoes does most of the flavor work), adaptable for picky eaters (use thighs or breasts), and kid-friendly when you skip the red pepper flakes. It’s also forgiving — overcooking in a slow cooker just makes the chicken fall-apart tender, which is exactly what you want for a saucy bowl.

“A simple throw-and-go meal that tastes like you spent all afternoon cooking — everyone asked for seconds.”

I often pair it with another cozy slow-cooker favorite when I’m meal-planning; if you like one-pot comfort, check out this creamy chicken pasta that’s equally forgiving: a slow-cooker “marry me” chicken pasta.

How this recipe comes together

Quick overview so you know what to expect:

• Season the chicken, optionally sear for color and flavor.
• Mix crushed tomatoes, aromatics, herbs, and chicken broth in the slow cooker.
• Nest the chicken in the sauce and cook low and slow until tender.
• Finish by stirring in heavy cream and Parmesan, then shred or slice the chicken and return it to the sauce.
• Serve over pasta, mash, or rice and garnish with fresh basil.

This keeps the timeline clear: prep 10–15 minutes, hands-off cook time 3–6 hours depending on heat setting, quick finish at the end.

What you’ll need

Key ingredients (serves 4):

• 4 boneless, skinless chicken breasts (or thighs; thighs stay moister)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil (for optional searing)
• 1 can (28 oz) crushed tomatoes
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil (plus extra fresh basil for garnish)
• ½ tsp crushed red pepper flakes (optional; adds heat)
• ½ cup low-sodium chicken broth
• ½ cup heavy cream (substitute: half-and-half for a lighter finish)
• ½ cup grated Parmesan cheese (can swap Pecorino Romano)
• 2 tbsp fresh basil, chopped (for finishing)
• To serve: cooked pasta (penne, spaghetti, or fettuccine), mashed potatoes or cauliflower mash, steamed rice, or crusty bread for dipping

Notes: If you’re dairy-free, use a splash of coconut cream and omit Parmesan (the flavor will be different but still silky). For lower fat, use half-and-half or a mix of Greek yogurt whisked in off-heat.

How to prepare it

1. Pat chicken dry and rub with salt, pepper, garlic powder, and onion powder.
2. (Optional) Heat olive oil in a skillet over medium-high. Sear chicken 2–3 minutes per side until golden — this adds depth but isn’t required. Transfer to the slow cooker.
3. In the slow cooker, add crushed tomatoes, minced garlic, chopped onion, oregano, dried basil, red pepper flakes (if using), and chicken broth. Stir to combine.
4. Nest the seasoned (and possibly seared) chicken into the tomato mixture so it’s partially submerged.
5. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until chicken reaches 165°F internally and is tender.
6. Stir in heavy cream and grated Parmesan. Cook on LOW an additional 10–15 minutes to meld flavors and thicken the sauce.
7. Remove chicken, shred with two forks or slice, then return meat to the sauce to soak up flavor.
8. Finish with chopped fresh basil and serve over your choice of starch or with bread for dipping.

Pro tip: If the sauce is too thin after finishing, remove the lid and cook on HIGH for 20–30 minutes to reduce, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir in, cooking a few minutes more.

Best ways to enjoy it

This chicken is very versatile:

• Over al dente fettuccine or penne for a classic dinner.
• Spoon on creamy mashed potatoes or cauliflower mash for a comfort-food plate.
• Serve over steamed rice for an easy weeknight bowl.
• Offer crusty bread and let guests dunk — the sauce soaks into bread beautifully.
  For a lighter meal, serve over zucchini noodles and top with extra basil and lemon zest.

I often serve it alongside a simple green salad and a citrusy vinaigrette to cut the richness — the acidity brightens the creamy tomato sauce. If you want inspiration for another cozy slow-cooker entrée, this slow-cooker white chicken chili is a great companion recipe: slow-cooker white chicken chili.

Storage and reheating tips

• Refrigerate: Cool to room temperature, place in an airtight container, and refrigerate for up to 3–4 days.
• Freeze: Freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Gently rewarm on the stovetop over low heat so the cream doesn’t break. You can add a splash of chicken broth if it’s too thick. Microwave in short bursts, stirring between, until evenly heated.
  Food safety: Cooked chicken should be reheated to 165°F. Don’t leave cooked leftovers at room temperature more than 2 hours.

Pro chef tips

• Sear for flavor: Browning the chicken isn’t required but produces richer flavor and a deeper-colored sauce.
• Use whole canned tomatoes if you prefer a chunkier texture — crush them by hand before adding.
• Salt in layers: Season the chicken at the start and taste the sauce before serving; you may need a final pinch of salt depending on your Parmesan.
• Prevent broken cream: Stir cream in at the end on LOW heat; avoid boiling after adding dairy.
• Make it ahead: The flavors marry beautifully overnight — reheat gently the next day for even better depth.
  For another slow-cooker comfort option to rotate into your meal plan, see this easy chicken stew: easy slow-cooker chicken stew.

Creative twists

• Spicy arrabbiata: Double the crushed red pepper and finish with a teaspoon of chili oil.
• Caprese-style: Stir in fresh cherry tomatoes and fresh mozzarella (add mozzarella near the end so it melts but doesn’t completely dissolve).
• Mediterranean: Add olives and a splash of white wine with oregano and swap Parmesan for feta at serving.
• Low-carb: Serve over cauliflower mash or zucchini ribbons and replace cream with a dollop of mascarpone for richness without extra carbs.

Your questions answered

Q: Can I use frozen chicken?
A: Yes — but increase cook time and be careful: place frozen pieces so they defrost evenly and ensure the internal temperature reaches 165°F. For best texture, thaw first.

Q: Can I skip the cream?
A: Absolutely. Skipping the cream makes a lighter tomato-basil chicken. You can stir in a spoonful of Greek yogurt off-heat for some creaminess, or add a pat of butter just before serving.

Q: How can I thicken the sauce without cream?
A: Simmer uncovered to reduce, or whisk 1–2 tsp cornstarch with cold water and stir in until the sauce thickens. Another option is a spoonful of tomato paste for body and richer flavor.

Q: What is the best cut — breasts or thighs?
A: Thighs are more forgiving and stay juicy if you’re worried about dryness. Breasts work well too, especially if you sear them first and avoid overcooking.

Conclusion

If you want a hands-off dinner that still tastes deliberately cooked, this creamy tomato basil chicken delivers both convenience and comfort. For a visual guide, watch this helpful video version: Slow Cooker Creamy Tomato Basil Chicken Breast [VIDEO]. For another written take with similar flavors and tips, compare this crockpot version: Crockpot Creamy Tomato Basil Chicken – Hello Spoonful.

Slow-Cooker Tomato-Basil Chicken

A comforting, hands-off slow-cooker dinner where tender chicken simmers in crushed tomatoes, garlic, and herbs, finished with cream and Parmesan for a silky sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Main ingredients

• 4 pieces boneless, skinless chicken breasts (or thighs) Thighs stay moister.
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil For optional searing.
• 1 can (28 oz) crushed tomatoes
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil Plus extra fresh basil for garnish.
• ½ tsp crushed red pepper flakes Optional; adds heat.
• ½ cup low-sodium chicken broth
• ½ cup heavy cream Substitute: half-and-half for a lighter finish.
• ½ cup grated Parmesan cheese Can swap Pecorino Romano.
• 2 tbsp fresh basil, chopped For finishing.
• Cooked pasta, mashed potatoes or cauliflower mash, steamed rice, or crusty bread for serving.

Method

 

Preparation

1. Pat chicken dry and rub with salt, pepper, garlic powder, and onion powder.
2. Optional: Heat olive oil in a skillet over medium-high. Sear chicken 2–3 minutes per side until golden, then transfer to the slow cooker.

Cooking

1. In the slow cooker, add crushed tomatoes, minced garlic, chopped onion, oregano, dried basil, red pepper flakes (if using), and chicken broth. Stir to combine.
2. Nest the seasoned (and possibly seared) chicken into the tomato mixture so it's partially submerged.
3. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until chicken reaches 165°F internally and is tender.
4. Stir in heavy cream and grated Parmesan. Cook on LOW an additional 10–15 minutes to meld flavors and thicken the sauce.
5. Remove chicken, shred with two forks or slice, then return meat to the sauce to soak up flavor.
6. Finish with chopped fresh basil and serve over your choice of starch or with bread for dipping.

Notes

If dairy-free, use a splash of coconut cream and omit Parmesan. For lower fat, use half-and-half or a mix of Greek yogurt whisked in off-heat. If the sauce is too thin after finishing, remove the lid and cook on HIGH for 20–30 minutes to reduce, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir in, cooking a few minutes more.