clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • Author: Olivia



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!


Nutrition Facts:

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