Slow Cooker Creamy Tomato Basil Chicken
Chicken breasts slow cooked in tomatoes, garlic and Italian seasoning, finished with heavy cream for the last 30 minutes and fresh basil.
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Ingredients
- 5 chicken breasts boneless, skinless and thawed
- 1 can diced tomatoes 14 ounces
- 1 can tomato sauce 8 ounces
- 2 teaspoons garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons fresh basil finely chopped
Instructions
- Put the thawed chicken breasts, diced tomatoes, tomato sauce, garlic, Italian seasoning, salt and black pepper in the slow cooker.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 3 hours.
- In a small mixing bowl, whisk the heavy cream and cornstarch until smooth.
- Stir the cream mixture into the slow cooker during the last 30 minutes of cooking. Check that the chicken reaches 165°F with a food thermometer.
- Stir in the finely chopped fresh basil just before serving. Serve warm over pasta or rice if you like.
Notes
Thaw the chicken before slow cooking. The cook time shown is the longest LOW setting; HIGH takes 3 hours. Pasta or rice for serving is not included.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 7.4gProtein: 34.1gFat: 18.3gSodium: 543mgFiber: 2.1gSugar: 4.1g