Slow Cooker Creamy Tomato Basil Chicken Breast [VIDEO] Recipe

I never expected Slow Cooker Creamy Tomato Basil Chicken could come together with so few ingredients, and there’s one simple trick in the recipe that creates a sauce you have to see to believe.

I wasn’t expecting much the first time I tried this Slow Cooker Creamy Tomato Basil Chicken, but wow it surprised me. I toss a few simple things in the crockpot and forget about it, then come back to this thick, slightly tangy sauce that makes the chicken sing.

The star is the chicken breasts and bright basil leaves that cut through the richness and keep it from getting cloying. There’s a quick video that shows how it all comes together, and once you see it, you’ll probably think of a dozen dinners to serve it with.

You’ll want to try it tonight.

Ingredients

• Chicken breasts: lean protein, filling and healthy, but can get dry if overcooked.
• Diced tomatoes: add bright acidity and vitamin C, low calorie, bring fresh flavor.
• Cream cheese: makes sauce rich and silky, adds fat and creamy mouthfeel.
• Heavy cream: boosts richness and texture, high in fat so use sparingly sometimes.
• Parmesan: salty, nutty umami punch, it’s adds depth and little protein content.
• Garlic: pungent aromatics, boosts savory flavor and immune-supporting compounds.
• Basil: bright herb, gives fresh sweet peppery notes, rich in antioxidants.
• Olive oil: healthy fats that carry flavor, helps saute and create gloss.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken breasts (about 3 medium)
• 1 14 ounce can diced tomatoes, drained
• 1/2 cup chicken broth
• 4 ounces cream cheese, cubed
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 cup fresh basil leaves, roughly chopped or 2 teaspoons dried basil
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make this

1. Pat the chicken breasts dry and season both sides with the kosher salt, black pepper and Italian seasoning.

2. Heat the olive oil in a large skillet over medium-high. Sear the chicken 2 to 3 minutes per side until golden, not cooked through. Transfer chicken to the slow cooker.

3. In the same skillet turn heat to medium, add the chopped onion and cook 3 to 4 minutes until soft, then add the minced garlic and cook 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits, then pour that mixture into the slow cooker.

4. Add the drained diced tomatoes to the slow cooker along with half the chopped fresh basil (or the 2 teaspoons dried basil), and nestle everything so the chicken is mostly covered.

5. Cover and cook on LOW for about 3 hours (or HIGH for 1 1/2 to 2 1/2 hours) until the chicken is tender and reaches 165 F in the thickest part.

6. About 30 to 45 minutes before serving, add the cubed cream cheese, heavy cream and the freshly grated Parmesan to the slow cooker. Stir gently to combine so the cheese starts melting into the sauce.

7. Continue cooking until the cream cheese is fully melted and the sauce is creamy, about 20 to 45 minutes more depending on how hot your slow cooker runs. Stir once or twice so it becomes smooth.

8. Remove the chicken, shred or slice it, then return the chicken to the sauce so it soaks up the flavors. Taste and adjust salt and pepper as needed. Add the remaining fresh basil now for brightest flavor.

9. If the sauce is too thin, turn the slow cooker to HIGH and cook uncovered for 15 to 20 minutes to reduce, or transfer the sauce to a skillet and simmer on the stove until it thickens to your liking.

10. Serve over pasta, rice or veggies, sprinkle extra Parmesan and basil on top. Leftovers keep well in the fridge for 3 to 4 days, and you can reheat gently so the cream doesn’t separate.

Equipment Needed

1. Cutting board, big enough for 3 chicken breasts
2. Chef’s knife, sharp-ish
3. Measuring spoons for salt pepper and Italian seasoning
4. Measuring cups (1/2 cup, 1 cup)
5. Large skillet or sauté pan for searing and onion cooking
6. Tongs or spatula to flip the chicken
7. Wooden spoon or silicone spatula for stirring cream cheese into the sauce
8. Slow cooker (6 to 7 quart works best)
9. Can opener and colander to drain the tomatoes
10. Microplane or box grater for freshly grated Parmesan

FAQ

Slow Cooker Creamy Tomato Basil Chicken Breast [VIDEO] Recipe Substitutions and Variations

• Chicken breasts: boneless skinless chicken thighs (juicier, same slow cooker method); turkey cutlets (leaner, same time); firm tofu or tempeh for a vegetarian swap – add later so it doesn’t turn mushy.
• Cream cheese: mascarpone (richer, same texture); full fat Greek yogurt (stir in at end to avoid curdling, tangy); sour cream (slightly tangy, add off heat).
• Heavy cream: half and half plus 2 tbsp melted butter per cup (closest texture); evaporated milk (good creaminess, milder); full fat coconut milk (dairy free, gives a subtle coconut note).
• Fresh basil: basil pesto (2 to 3 tbsp for concentrated flavor); baby spinach (milder, use a bit more); fresh parsley (bright, similar amount).

Pro Tips

– Sear right and don’t crowd the pan. Get the oil smoking hot so you get a good brown on each side in those 2 to 3 minutes, then move the chicken to the slow cooker. Those browned bits you scrape up are flavor gold, so don’t skip them. If your breasts are big, sear in batches so they brown instead of steam.

– Use room temperature cream cheese and add it late. Cut it into small cubes so it melts faster and more evenly, and stir gently when it goes in so you don’t end up with little lumps. Full fat cream and cream cheese will give a smoother, silkier sauce, it’s worth it.

– If the sauce is too thin, don’t just rely on long slow cooker time. Remove the chicken and simmer the sauce on the stove to reduce for better flavor, or whisk a small cornstarch slurry (start with 1 teaspoon cornstarch + 1 tablespoon cold water) into the hot sauce and cook a few minutes until it thickens. Avoid boiling heavy cream hard or it can separate.

– Save most of the basil and season at the end, and taste before serving. Fresh basil added last gives the bright pop this sauce needs, and a little acid like a squeeze of lemon or a splash of red wine vinegar will lift the whole dish if it tastes flat. For leftovers, reheat gently with a splash of broth or cream so the sauce stays smooth.