Slow Cooker Creamy Tomato Basil Chicken

Alright, picture this: you stroll in after a long day, the house smells like comforting Italian food, and dinner basically made itself. Sounds like sorcery? Nope — just a slow cooker and a ridiculously simple, creamy tomato basil chicken recipe. I first tried this because I wanted dinner that felt fancy without the effort, and honestly, it became a weekly go-to. Want something that feeds a family, impresses guests, and doesn’t require babysitting? You’re in the right place.

Why You’ll Love This Recipe

• Hands-off cooking: Toss ingredients in, walk away, and come back to a ready meal. Who doesn’t love that?
• Comforting flavors: The combination of tomato, basil, and cream hits that cozy, home-cooked vibe every time.
• Kid-friendly: Even picky eaters usually approve — that’s a win for dinner sanity.
• Versatile: Serve over pasta, rice, or zucchini noodles; it plays well with sides.
• Easy to scale: Want more or less? Adjust quantities without drama.

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Yes, that’s it. I know — you expected ten obscure pantry items. This recipe keeps things real and practical.

How to Make (Step-by-Step)

1. Place the chicken breasts in the slow cooker.

Lay the chicken breasts flat in the bottom of your slow cooker. I like to pat them dry first so the sauce clings better later.

2. In a bowl, mix together the crushed tomatoes, heavy cream, Parmesan cheese, garlic, dried basil, salt, and pepper.

Combine crushed tomatoes, heavy cream, Parmesan, minced garlic, dried basil, and a good pinch of salt and pepper. Stir until the mixture looks creamy and well blended. Taste a tiny spoonful — why not? Adjust the salt if needed.

3. Pour the mixture over the chicken in the slow cooker.

Pour the sauce mixture evenly over the chicken. Make sure the chicken gets covered so it soaks up that saucy goodness. I sometimes swirl the chicken a bit to coat it better.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.

Set your slow cooker on low for 6–8 hours or high for 3–4 hours. You want the internal temperature to hit 165°F (74°C), but honestly, if the chicken shreds easily, you’re there. No one likes rubbery chicken — am I right?

5. Before serving, shred the chicken with two forks and stir the sauce.

Use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the sauce so every bite gets creamy tomato flavor. If the sauce looks too thin, remove the lid and cook on high for 10–15 minutes to thicken slightly.

6. Garnish with fresh basil and serve.

Finish with fresh basil and an extra sprinkle of Parmesan if you’re feeling fancy. Serve over pasta, rice, or roasted veggies and watch people dig in.

Pro Tips for the Best Results

• Use room-temperature chicken: Take the chicken out of the fridge 15–20 minutes before cooking. It cooks more evenly that way.
• Brown the chicken first (optional): I skip this when I’m lazy, but browning the breasts for 1–2 minutes per side adds flavor. Your call.
• Don’t over-salt early: The Parmesan adds saltiness. Taste the sauce before adding lots of extra salt.
• Thicken if needed: Stir in a slurry made from 1 tablespoon cornstarch + 1 tablespoon water and cook on high for 10 minutes to thicken.
• Double it for guests: The slow cooker loves being overworked — throw in more chicken and increase sauce proportionally.
• Fresh basil last: Add fresh basil right before serving to preserve bright flavor and color.
• Make it lighter: Swap heavy cream for half-and-half if you want slightly lighter results (still delicious IMO).

Fun Variations & Topping Ideas

Variations:

• Italian Sausage Twist: Swap two chicken breasts for ground Italian sausage for a meaty, savory change.
• Veggie-Loaded: Add sliced mushrooms, bell peppers, or spinach in the last hour of cooking for more veggies.
• Cream Cheese Boost: Stir in 4 oz cream cheese at the end for extra creaminess and tang.
• Low-Carb Option: Serve over cauliflower rice or spiralized zucchini noodles.

Toppings:

• Fresh basil leaves (obviously)
• Shredded Parmesan or Pecorino
• Red pepper flakes for heat
• Toasted pine nuts for crunch
• A drizzle of good olive oil for richness

Which variation sounds tastiest to you? I personally love the cream cheese tweak on rainy nights.

Storing and Reheating

• Refrigerator: Store leftovers in an airtight container for 3–4 days. The sauce develops even more flavor overnight.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating on the stove: Gently reheat in a saucepan over medium-low heat. Stir occasionally and add a splash of water or cream if the sauce has thickened too much.
• Microwave: Microwave leftovers in 1-minute intervals, stirring between bursts. Cover loosely to prevent splatter.
• Note: The chicken will absorb sauce over time. Add a little extra cream or water when reheating if you want a saucier result.

Frequently Asked Questions (FAQ)

How can I make this recipe dairy-free?

Use canned coconut milk or an unsweetened dairy-free cream alternative and substitute nutritional yeast for Parmesan. The flavor will change, but you’ll keep that creamy texture.

Can I use frozen chicken breasts?

Yes, but I prefer thawed chicken for more even cooking. If you use frozen, add extra cooking time and check the internal temperature carefully.

Will this work with thighs instead of breasts?

Absolutely. Dark meat like boneless thighs stays juicier and often gives richer flavor. Adjust cook time slightly if the pieces are much larger.

Can I add pasta directly into the slow cooker?

I don’t recommend it. Pasta gets mushy if you cook it in the slow cooker for hours. Cook pasta separately and combine just before serving.

Can I cut the recipe in half?

You can, but slow cookers prefer a fuller pot. If your slow cooker is large, you might need to maintain similar liquid levels or the cooking dynamics might change.

How do I thicken the sauce without cornstarch?

Simmer the sauce with the lid off for 15–20 minutes on high. Stir occasionally until it reaches your desired thickness.

Conclusion

This Slow Cooker Creamy Tomato Basil Chicken gives you comfort food without the fuss, and it scales to whatever dinner situation hits you — family night, leftover day, or semi-fancy guest meal. I use this recipe when I want something reliably delicious and shockingly easy. Try it, tweak a variation, and let the slow cooker do the heavy lifting.

If you want a visual walkthrough while you cook, check out this Slow Cooker Creamy Tomato Basil Chicken Breast [VIDEO] for extra reassurance and helpful tips.