Description
A rich and comforting slow cooker recipe featuring tender chicken breasts simmered in a creamy tomato and basil sauce, enhanced with garlic, herbs, and cherry tomatoes. This easy-to-make dish delivers a flavorful, hearty meal perfect for busy days.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
Sauce
- 1 cup heavy cream
- 2 tbsp corn starch
- 2 tbsp tomato paste
- 14 oz canned diced tomatoes
- 1 pint cherry tomatoes, cut in half (or additional canned tomatoes)
- 5 cloves garlic, minced
- 1 tsp dried basil or 1/2 cup fresh basil
- 1 tsp dried thyme
- 1 tsp sea salt
- ½ tsp black pepper
For Serving (Optional)
- Fresh basil leaves
Instructions
- Prepare the creamy base: Add the heavy cream and cornstarch to the slow cooker. Whisk together until the cornstarch is fully dissolved into the cream, ensuring a smooth mixture.
- Add tomatoes and seasonings: Stir in the tomato paste, canned diced tomatoes, cherry tomatoes, minced garlic, dried basil and thyme, salt, and pepper. Mix well until all ingredients are evenly combined to create the sauce.
- Add chicken to slow cooker: Place the chicken breasts into the slow cooker, pressing them down slightly so they are submerged in the sauce.
- Slow cook the chicken: Cover with the lid and cook on HIGH for 3 hours or on LOW for 10 hours until the chicken is cooked through and tender.
- Serve: Optionally garnish with fresh basil leaves and serve hot with your choice of side dishes.
Notes
- Do not remove the lid during cooking as this releases heat and extends cooking time.
- For added nutrients, incorporate vegetables like spinach, bell peppers, or zucchini during the final hour of cooking.
- Chicken thighs can be substituted for breasts for more flavor and moisture.
- Skin-on chicken can be used if pan-fried first to crisp the skin; however, the skin will soften in the sauce during slow cooking.
- Reduce the chicken amount and increase vegetables to stretch the dish.
- Veal cutlets can replace chicken for a different flavor profile.
- Make it vegetarian by eliminating meat and using only vegetables.
- Prepare the sauce mixture ahead and refrigerate overnight for easy morning assembly.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently with added water to restore creaminess.
- If the sauce is thin, mix additional cornstarch with water to create a slurry and stir back in, allowing it to cook longer to thicken.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg
