Can I use half-and-half or milk in Slow Cooker Creamy Tomato Basil Chicken Breast?

You can try, but I would not recommend it as the first choice. Lower-fat dairy has a greater chance of curdling, especially with tomatoes and a long cook time. Heavy cream or evaporated milk gives Slow Cooker Creamy Tomato Basil Chicken Breast the best texture.

How do I keep the chicken from drying out?

The key is timing. Check the temperature early and pull the chicken once it reaches 165°F. Slow Cooker Creamy Tomato Basil Chicken Breast tastes best when the chicken stays juicy and tender.

Can I make Slow Cooker Creamy Tomato Basil Chicken Breast with chicken thighs?

Yes. Boneless, skinless thighs work very well and often stay even more tender than breasts. They give the dish a slightly richer finish.

What kind of tomato sauce should I use?

Use a tomato-based pasta sauce, like marinara, that already has herbs and seasoning in it. That gives Slow Cooker Creamy Tomato Basil Chicken Breast more flavor than plain tomatoes alone.

Can I make it spicier?

Absolutely. Add red pepper flakes, cayenne, or a pinch of chili powder if you want more heat. Slow Cooker Creamy Tomato Basil Chicken Breast handles spice well because the cream softens the edge.

Can I double the recipe?

Yes, but use a larger slow cooker so everything cooks evenly. A 6-quart cooker works better than a smaller one when you make a double batch of Slow Cooker Creamy Tomato Basil Chicken Breast .

Slow Cooker Creamy Tomato Basil Chicken Breast Recipe | Easy Weeknight Dinner

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This Slow Cooker Creamy Tomato Basil Chicken Breast recipe brings together tender chicken, a rich tomato-marinara sauce, garlic, basil, and cream for a cozy dinner with almost no effort. It cooks low and slow until the chicken turns juicy and the sauce becomes silky, savory, and perfect for pasta, rice, or bread.

Author: Irma
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Yield: 4 servings 1x
Category: Dinner
Cuisine: American

Ingredients

Scale

1 can diced tomatoes with Italian herbs, including the juice (14 oz / 398 ml)
1 cup marinara sauce
3 cloves garlic, finely minced
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/2 cup heavy whipping cream
2 tablespoons cornstarch
4 boneless, skinless chicken breasts (about 2 lbs)
2 tablespoons finely chopped fresh basil
Grated Parmesan cheese, for serving

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Instructions

Start the sauce base.
Place the diced tomatoes with their juices, marinara sauce, minced garlic, salt, Italian seasoning, dried basil, and black pepper into a 4- to 6-quart slow cooker. Stir well so the seasonings spread evenly through the tomato mixture.
Thicken the cream mixture.
In a small bowl, whisk the heavy cream and cornstarch together until the mixture looks smooth and lump-free. This step helps the sauce finish with a creamy, lightly thickened texture instead of staying thin.
Add the cream to the slow cooker.
Pour the cream mixture into the tomato base and stir again until everything blends together. The sauce should look evenly combined before the chicken goes in.
Nestle in the chicken.
Lay the chicken breasts into the sauce and press them down gently so they sit beneath the surface as much as possible. This helps the chicken absorb flavor as it cooks.
Cook low and slow.
Cover the slow cooker and cook on LOW for 3 to 4 hours. Start checking early if your chicken breasts are smaller, and allow a little more time if they are especially large. The chicken is ready when a meat thermometer inserted into the thickest part reads 165°F.
Finish with fresh basil.
Stir in the chopped fresh basil once the chicken is fully cooked. Taste the sauce and adjust the salt or seasonings if needed.
Serve and garnish.
Spoon the chicken and plenty of sauce over pasta, rice, or your favorite side. Finish with grated Parmesan cheese on top.

Notes

Some sauce may have been removed in photos for styling, but this recipe makes plenty of sauce for serving over pasta.
For the best result, use a meat thermometer and avoid overcooking the chicken.
If your slow cooker runs hot, begin checking the chicken sooner rather than later.

Ingredients and Substitutions

Chicken: Boneless, skinless chicken breasts work beautifully here, but boneless, skinless thighs also make a great swap. You could even use chicken meatballs, sausage, or another protein if you want to change things up.
Tomato pasta sauce: Use any marinara-style sauce you enjoy. The more flavor it already has, the better the final dish will taste.
Diced tomatoes: Not a fan of tomato pieces? Replace them with extra marinara or tomato sauce for a smoother finish.
Cream or evaporated milk: Heavy cream or evaporated milk gives the most reliable result because they are less likely to curdle. Regular milk or light cream is not the best choice for this recipe.
Herbs and seasonings: Adjust the seasoning to match your taste. Add red pepper flakes or cayenne if you want a little heat.
Fresh basil: Fresh basil gives the brightest flavor, but basil pesto works well when fresh basil is not available.

Nutrition

Calories: 210cal
Sugar: 10g
Sodium: 1099mg
Fat: 3g
Saturated Fat: 1g
Carbohydrates: 16g
Fiber: 2g
Protein: 29g
Cholesterol: 74mg

Find it online: https://irmacooks.com/slow-cooker-creamy-tomato-basil-chicken-breast/