If you’re searching for an effortless comfort meal that’s equal parts elegant and cozy, look no further than Slow Cooker Creamy Tomato Basil Chicken. This dish blends tender chicken breasts with a dreamy sauce of sun-dried tomatoes, cream, spinach, and parmesan, filling your kitchen with the most inviting aroma. With just a handful of kitchen staples and a trusty slow cooker, you’ll create a weeknight dinner that tastes like you’ve been simmering away for hours—because you have, but your slow cooker did all the work!
Ingredients You’ll Need
This Slow Cooker Creamy Tomato Basil Chicken recipe is all about simple ingredients that feel a little bit special. Each one brings its own magic—whether that’s richness, tang, color, or a punch of Italian herbs. Here’s how each plays a starring role:
- Chicken breasts: Boneless, skinless chicken breasts become fall-apart tender as they cook, soaking up all those gorgeous flavors.
- Canned diced tomatoes: The base of the sauce, adding brightness, acidity, and a juicy texture.
- Sun-dried tomatoes: Packed with concentrated, slightly sweet flavor that makes the sauce really pop.
- Garlic: Three minced cloves for that quintessential, heady Italian aroma and depth.
- Dried basil: Just a teaspoon gives unmistakable herbal warmth that complements the tomatoes and cream.
- Dried oregano: Adds earthiness and classic Italian seasoning.
- Salt and pepper: Essential for enhancing every other flavor in the pot.
- Chicken broth: Keeps the chicken juicy and forms the savory backbone of the sauce.
- Heavy cream: Where the “creamy” comes in, lending luscious body to the sauce.
- Parmesan cheese: Adds saltiness, richness, and lots of umami as it melts into the sauce.
- Baby spinach: Wilts perfectly at the end, offering a burst of green and gentle flavor.
- Cornstarch (optional): Just for thickening the sauce if you love it extra velvety.
- Cold water (optional): Mixed with cornstarch to make a quick thickening slurry.
How to Make Slow Cooker Creamy Tomato Basil Chicken
Step 1: Layer in the Chicken and Veggies
To start, place the chicken breasts flat on the bottom of your slow cooker. Sprinkle the chopped sun-dried tomatoes, minced garlic, and pour in the entire can of diced tomatoes (juices included). Add the dried basil, oregano, salt, pepper, and chicken broth. This creates the flavor-packed foundation for your Slow Cooker Creamy Tomato Basil Chicken.
Step 2: Set and Forget
Put the lid on, set your slow cooker to low for 6 to 7 hours or high for 3 to 4 hours. As the chicken gently cooks, it’ll become juicy and tender, all while soaking up that tomato-herb goodness. Your house will smell incredible!
Step 3: Add Creamy Finishes
About 30 minutes before you’re ready to eat, add the heavy cream, Parmesan, and baby spinach. Stir them gently into the sauce. The spinach will wilt down, the cheese will melt, and the sauce transforms into something truly irresistible.
Step 4: Thicken (Optional)
If you prefer your sauce a bit thicker, stir together the cornstarch and cold water in a small bowl, then mix the slurry into the sauce. Let the slow cooker sit uncovered for another 20 to 30 minutes until the sauce reaches your ideal consistency for Slow Cooker Creamy Tomato Basil Chicken.
Step 5: Serve and Enjoy
When everything is creamy and piping hot, spoon that glorious tomato basil sauce over each tender chicken breast. Get ready for dinner bliss!
How to Serve Slow Cooker Creamy Tomato Basil Chicken
Garnishes
To really make your Slow Cooker Creamy Tomato Basil Chicken shine, sprinkle each plate with fresh basil leaves or a little extra Parmesan right before serving. A drizzle of good olive oil never hurts, and a crack of fresh black pepper finishes it all off!
Side Dishes
This sauce begs to be soaked up, so serve your chicken over buttery mashed potatoes, fluffy white rice, or a nest of al dente pasta. On the side, a crisp green salad or roasted vegetables balances out all that creamy richness.
Creative Ways to Present
Try slicing the chicken and spooning it, with extra sauce, onto crusty toasted bread for a hearty open-faced sandwich. Or, shred the chicken and toss everything together with cooked penne for an irresistible pasta bake starring Slow Cooker Creamy Tomato Basil Chicken.
Make Ahead and Storage
Storing Leftovers
Leftovers should be cooled and then refrigerated in a sealed container. The flavors deepen overnight, making your Slow Cooker Creamy Tomato Basil Chicken perfect for next-day lunches or dinners. It will keep well in the fridge for up to 3 days.
Freezing
If you want to make this ahead for future cravings, freeze cooled portions in airtight containers. The creamy sauce freezes surprisingly well, though it may need a quick stir when reheating to come back together.
Reheating
For best results, reheat gently in a saucepan over medium-low heat, stirring regularly so the cream doesn’t separate. You can also microwave in short bursts, covered, stirring between each to heat evenly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs are a delicious, juicier option and work beautifully in the slow cooker. Just trim any excess fat and cook as directed.
What can I use instead of heavy cream?
For a lighter version, you can swap in half-and-half or even full-fat coconut milk, though the sauce won’t be quite as rich and creamy as with heavy cream.
Is it necessary to sear the chicken first?
Searing the chicken before adding it to the slow cooker does add an extra layer of flavor and a nice texture to the finished dish, but it’s completely optional and your Slow Cooker Creamy Tomato Basil Chicken will still taste amazing without this step.
Can I add fresh basil instead of dried?
Yes! If you have fresh basil, add a handful at the very end for a burst of color and fresh herbal aroma. Dried basil holds up better during hours of slow cooking, but the two work nicely together.
Can I make this dairy-free?
You can swap the heavy cream for coconut cream and the Parmesan for nutritional yeast or a dairy-free cheese alternative, making a dairy-free Slow Cooker Creamy Tomato Basil Chicken that’s still packed with flavor.
Final Thoughts
There is nothing quite as comforting as sitting down to a plate of Slow Cooker Creamy Tomato Basil Chicken—the flavors are rich, inviting, and nearly impossible to resist. Whether you’re serving it to family or friends or just treating yourself on a busy weeknight, I truly hope you give this recipe a try and let it become a go-to in your own kitchen.
Print
Slow Cooker Creamy Tomato Basil Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Slow Cooker Creamy Tomato Basil Chicken, a comforting and effortless dish that’s perfect for busy weeknights. Tender chicken breasts simmered in a luscious tomato basil cream sauce create a satisfying meal that pairs beautifully with pasta, rice, or mashed potatoes.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
Sauce:
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1/2 cup sun-dried tomatoes (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
Instructions
- Place the chicken: Lay chicken breasts in the slow cooker.
- Add ingredients: Pour in diced tomatoes, sun-dried tomatoes, garlic, basil, oregano, salt, pepper, and chicken broth.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Finish the sauce: Stir in cream, Parmesan, and spinach. Thicken with cornstarch mixture if desired.
- Serve: Enjoy the chicken with the tomato basil sauce over your favorite starch.
Notes
- Consider searing chicken for extra flavor.
- Add fresh basil at the end for a burst of freshness.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 5 g
- Sodium: 570 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
