Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (8 oz) tomato sauce
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh basil leaves (for garnish)
Instructions
Step 1: Prepare the Slow Cooker
Place the chicken breasts at the bottom of the slow cooker.
Step 2: Add Sauces and Seasonings
In a bowl, mix together the diced tomatoes, tomato sauce, heavy cream, chopped onion, minced garlic, dried basil, oregano, salt, pepper, and red pepper flakes (if using).
Pour the sauce mixture over the chicken breasts in the slow cooker, ensuring they are well coated.
Step 3: Cook
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
Step 4: Shred the Chicken
Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Step 5: Serve
Serve the creamy tomato basil chicken over pasta, rice, or with crusty bread.
Garnish with grated Parmesan cheese and fresh basil leaves.
Enjoy your delicious Slow Cooker Creamy Tomato Basil Chicken!