Slow Cooker Tomato Basil Chicken (Printer-friendly)
Tender chicken simmered in rich Italian tomato basil sauce
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (1.5–2 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
→ Sauce
04 - 1 (28 oz) can crushed tomatoes
05 - 1 (14 oz) can diced tomatoes, drained
06 - 1 medium yellow onion, finely chopped
07 - 4 garlic cloves, minced
08 - 1 tablespoon tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon sugar
12 - ½ teaspoon red pepper flakes
13 - 2 tablespoons olive oil
14 - ½ cup fresh basil leaves, finely chopped
15 - ½ cup heavy cream or half-and-half
→ To Serve
16 - Freshly grated Parmesan cheese
# How to Prepare:
01 - Season the chicken breasts with salt and pepper on both sides.
02 - Place the chicken in the bottom of the slow cooker.
03 - In a large bowl, combine crushed tomatoes, diced tomatoes, onion, garlic, tomato paste, oregano, thyme, sugar, red pepper flakes, and olive oil. Stir until well mixed.
04 - Pour the tomato mixture evenly over the chicken in the slow cooker.
05 - Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and cooked through (internal temperature 165°F).
06 - In the last 30 minutes of cooking, stir in the chopped fresh basil and heavy cream for a creamy sauce.
07 - Taste and adjust seasoning if needed.
08 - Serve hot, garnished with extra basil and Parmesan cheese if desired. Pair with rice, pasta, or crusty bread.
# Expert Advice:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though you barely lifted a finger
- My picky eater actually asked for seconds and that never happens with anything tomato based
02 -
- Do not skip the sugar because it balances the acidity and prevents that harsh metallic taste canned tomatoes sometimes have
- Let the sauce rest for about 10 minutes before serving because it thickens up nicely as it cools slightly
03 -
- Chicken thighs stay juicier than breasts if you plan to cook on high for the full 4 hours
- Use fresh basil as a garnish too because that bright green pop makes the whole dish look restaurant worthy