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Slow Cooker Creamy Tomato Basil Chicken served with fresh basil and tomatoes

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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.