Ingredients

Scale

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

Instructions

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!

Notes

Nutrition Facts: