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Slow Cooker Creamy Tomato Basil Chicken

Slow cooker creamy tomato basil chicken with tender chicken breasts simmered low and slow in crushed tomatoes, then turned silky with heavy cream. Finish with fresh basil at the end for bright, classic Italian aroma and spoon-tender texture.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless chicken breasts
Tomato sauce base
  • 1 can (28 oz) crushed tomatoes
Creamy finish
  • 0.5 cup heavy cream
Aromatics and seasoning
  • 3 clove garlic cloves, minced
  • 1 tsp Italian seasoning
  • 0.25 cup fresh basil, chopped
  • 0.25 Salt and pepper, to taste

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Place the boneless chicken breasts into the slow cooker in a single layer so they cook evenly. Make sure the pieces are not tightly packed.
  2. Pour the crushed tomatoes over the chicken and add the minced garlic, Italian seasoning, salt, and pepper. Stir gently only to distribute the seasonings.
Slow cook
  1. Cover and cook on low for 6-7 hours until the chicken is tender. Keep the lid closed during cooking to maintain steady heat.
  2. Alternatively, cover and cook on high for 3-4 hours until the chicken is tender. Check the thickest piece near the end for doneness.
Make it creamy and finish with basil
  1. Remove the chicken from the sauce and stir the heavy cream into the sauce until smooth. Keep stirring until the sauce looks silky and fully combined.
  2. Return the chicken to the sauce and stir in the fresh basil before serving. Let it sit 2-3 minutes so the basil warms through without losing its bright flavor.

Notes

For an extra-easy weeknight meal, shred the chicken directly in the creamy tomato basil sauce so it coats every bite. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid breaking the cream. Freezing is not recommended because the cream can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a similar creamy texture.