PREP TIME: 5 mins | COOK TIME: 4 hrs | TOTAL TIME: 4 hrs 5 mins | SERVINGS: 4
This slow-cooker creamy tomato basil is one of my favorites! Super easy to make and packed with amazing flavor, you would not believe that this dish requires just a couple of ingredients! This creamy tomato basil is the perfect easy dinner excellent, even on busy days.
We adore this chicken served on a bed of spaghetti, but it’s also great as a main course on its own with a side salad, and the creamy tomato flavor mix is always a winner around here! This is a must-try recipe and obviously for keeps!
You won’t have any problems with this slow cooker wonder. Simply put everything in, and at the end, you’ll have a delicious sauce with just the right consistency. Very little cream or evaporated milk is required to achieve this satisfyingly smooth and soothing result. And the succulent chicken is spot on!Print
4 boneless, skinless chicken breasts
14 ounces can of diced tomatoes with Italian herbs
¾ c. evaporated milk or heavy cream
¾ c. tomato pasta sauce
2 tsp minced garlic
2 tbsp finely chopped fresh basil
1 tsp salt
½ tsp dried basil
2 tbsp cornstarch
¼ tsp black pepper
Step 1: Into a 3 to 6-quart slow cooker, add the tomatoes and pasta sauce.
Step 2: Combine the cream and cornstarch until well blended, pour this into the slow cooker. Next, add the garlic, salt, basil, and pepper. Stir well.
Step 3: Add the chicken breasts, making sure to press them down into the sauce.
Step 4: Set to cook for 3 to 5 hours on low or until the internal temperature of the chicken reaches 165 degrees F. Note that the cooking time varies depending on your slow cooker.
Step 5: Before serving, stir in some fresh basil. Serve this creamy tomato basil chicken immediately over rice or with a salad and even veggies. Enjoy!
Calories: 210cal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg