Slow Cooker Creamy Tomato Basil Chicken
This delicious and easy slow cooker creamy tomato basil chicken is packed full of flavor. With simple ingredients that are slow-cooked to perfection, this is a dish that you can enjoy all year round. Use chicken breasts or thighs.
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Key Features of This Easy Crock-Pot Creamy Tomato Basil Chicken
- You can add all of the ingredients to the slow cooker in the morning and then forget about it. Conversely, you can cook it on high and have it ready in 3 hours.
- Use chicken thighs (my favorite), chicken breasts, or a whole chicken cut up into pieces.
- Use fresh basil, dried basil, or both.
If you’re looking for more simple chicken dinner and lunch recipes, try my 3-ingredient slow cooker salsa chicken, sheet pan curry chicken, my butter chicken meatballs, or my golden glow soup recipes. My authentic chicken paprikash is another creamy and comforting favorite.
My favorite ways to pair this slow-cooker meal is with pasta and simple sides like gnocchi, German spaetzle, risotto, and a roasted vegetable salad. Cook our pasta or dumplings according to package directions and serve.
Equipment
- Slow cooker (like a Crock-Pot).
Ingredients
You don’t need many ingredients to make a fabulous dish. These ingredients are easy to find — you likely already have most of them, and they all work well together. See notes for substitutions.
- Chicken | Chicken thighs are my favorite for this recipe as they’re moister, more flavorful, and hold up well to long cooking periods. Chicken breasts are also perfect for this recipe. If they are a little thick, you could pound them a little before adding them to the slow cooker. You can also use a whole chicken, quartered. If you want skin-on chicken parts, it is best to first saute them to a golden brown in a pan (or using your Instant Pot Saute function) before adding to your Crock-Pot.
- Fresh Cherry Tomatoes | Or any other tomato types. I love adding smoked tomatoes to this dish. If you don’t have any fresh, just use more canned tomatoes.
- Diced tomatoes | Opt for canned diced tomatoes with no added seasonings for the best flavor control. Drain excess liquid before adding to the slow cooker. Mix it up by using fire roasted canned tomatoes.
- Heavy cream
- Tomato paste | This intensifies the tomato flavor.
- Corn starch | Combined with the cream, it helps to give a rich and smooth texture and thicken the sauce. This is optional but best for texture.
- Garlic cloves | Fresh garlic is best, but powdered garlic will work.
- Dried basil | You could use fresh basil if you wish; just adjust the quantity as noted in the recipe card.
- Parsley is another herb that helps to add to the flavor and balance the whole dish. Dried parsley is not recommended, as it tastes bland. If you have frozen or freeze-dried parsley, use that, or omit the parsley.
❁ You’ll find the exact amount of each ingredient below in the recipe card. Make sure to select ‘cook mode’ to keep your screen from turning off as you make it. You can also print the recipe.
Step-by-Step Instructions With Photos
Step 1: Add the heavy cream and cornstarch to the slow cooker.
Step 2: Whisk until the cornstarch and cream have fully combined.
Step 3: Next, add the tomato paste, diced tomatoes, cherry tomatoes, garlic, dried herbs, and salt and pepper.
Step 4: Stir to combine to make sure all the ingredients have been mixed thoroughly.
Step 5: Add the chicken breasts and press them down slightly until covered with the sauce.
Step 6: Place the lid on the slow cooker and cook on HIGH for 3 hours or low for 10 hours.
Hint: Don’t remove the lid from the slow cooker while it is cooking. Doing so releases all of the heat and it takes the slow cooker time to get back up to temperature. This will delay the cooking process.
Substitutions & Variations
- More vegetables | To add more nutrients and flavor, consider adding vegetables like spinach, bell peppers, or zucchini during the last hour of cooking.
- Thighs instead of chicken breast | You could use chicken thighs for this recipe.
- Skin-on | You can use skin-on chicken; just pan-fry it until golden brown and crispy first. The skin will not remain crispy in the sauce after hours of cooking, but it will be delicious.
- Veal | thin veal cutlets are delicious with this sauce.
- Smoked tomatoes | Use smoked tomatoes instead of fresh ones. I have a great recipe at that link.
- Less meat | Need to make the meat stretch? Cut the amount down in half and add more vegetables.
- Make it vegetarian | You could make this a completely veggie dish by substituting the chicken for just vegetables.
Storage, Freezing, & Reheating
This tomato basil slow cooker chicken is a meal you can prep. You can prepare the cream and tomato mixture the night before and refrigerate it.
In the morning, add it to the slow cooker and the chicken and start cooking.
If you have any leftovers, once they have cooled, transfer them to an airtight container and refrigerate.
You can reheat in the microwave or gently on the stovetop. Adding a little water can help to give the sauce that creamy consistency. It will last in the refrigerator for up to two days.
Top tip
If you notice the sauce is a little thin, then you can create a slurry by mixing a bit of cornstarch with some water. Stir it into the slow cooker creamy tomato basil chicken and allow it to cook a while longer.
FAQ
This versatile dish pairs well with a variety of sides, like steamed vegetables, pasta, or rice. Choose your favorite to complete the meal. Before serving you could garnish with fresh basil. It adds a burst of freshness and color. You can also sprinkle some grated Parmesan cheese on top for added flavor.
How do I stop the chicken breasts going to dry in the slow cooker?
Chicken breast is a lean cut of meat, so can dry out quite easily. But the trick when using a slow cooker is to ensure there is enough liquid to cover the chicken breasts. If they are too thick, pound them a little to ensure they are covered.
Do I need to sear the chicken before adding to the slow cooker?
This is down to personal preference. For this crockpot creamy tomato chicken I have placed raw chicken into the slow cooker and it tastes amazing. Chicken breast is not usually a meat that needs searing before slow cooking, but if you want to then you can.
Slow Cooker Creamy Tomato Basil Chicken
Equipment
- Slow cooker (like a Crock-Pot).
- Or Instant Pot with slow cooker function
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup heavy cream
- 2 tbsp corn starch
- 2 tbsp tomato paste
- 14 oz canned tomatoes diced
- 5 cloves garlic
- 1 pint cherry tomatoes cut in half, or use more canned tomatoes.
- 1 tsp dried basil or 1/2 cup fresh
- 1 tsp dried thyme
- 1 tsp seal salt
- ½ tsp black pepper
- fresh basil for serving optional
Instructions
- Add the heavy cream and cornstarch to the slow cooker. Whisk until the cornstarch and cream have thoroughly combined.
- Next, add the tomato paste, diced tomatoes, cherry tomatoes, garlic, dried herbs, and salt and pepper. Stir to combine to make sure all the ingredients have been mixed thoroughly.
- Add the chicken breasts and press them down slightly until covered with the sauce.
- Place the lid on the slow cooker and cook on HIGH for 3 hours or low for 10 hours.
Notes
- More vegetables | To add more nutrients and flavor, consider adding vegetables like spinach, bell peppers, or zucchini during the last hour of cooking.
Thighs instead of chicken breast | You could use chicken thighs for this recipe. - Skin-on | You can use skin-on chicken; just pan-fry it until golden brown and crispy first. The skin will not remain crispy in the sauce after hours of cooking, but it will be delicious.
- Less meat | Need to make the meat stretch? Cut the amount down in half and add more vegetables.
- Veal | This sauce is delicious with thin veal cutlets, too.
- Make it vegetarian | You could make this a completely veggie dish by substituting the chicken for just vegetables.
