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Slow Cooker Creamy Tomato Basil Chicken served as a delicious and easy family meal.

Slow Cooker Creamy Tomato Basil Chicken

This recipe delivers restaurant-quality flavor with minimal effort by slow cooking chicken in a rich tomato sauce enriched with cream cheese, heavy cream, and fresh basil. Serve over pasta, rice, or mashed potatoes for a comforting and delicious meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sugar or honey
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil, chopped
  • Grated Parmesan cheese, for serving

Equipment

  • Slow cooker
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • fork
  • Spoon

Method
 

  1. Place the chicken breasts in the bottom of a slow cooker.
  2. In a large bowl, combine the crushed tomatoes, tomato sauce, diced tomatoes and green chilies (if using), onion, garlic, oregano, dried basil, red pepper flakes (if using), salt, pepper, and sugar or honey. Pour the mixture over the chicken.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the softened cream cheese until melted and smooth. Then, stir in the heavy cream.
  6. Add the fresh basil and stir to combine.
  7. Serve hot over pasta, rice, or mashed potatoes. Garnish with grated Parmesan cheese, if desired.

Notes

For best results, use fresh chicken breasts. Adding the cream cheese and heavy cream at the end prevents curdling. Adjust the amount of red pepper flakes to your desired spice level. Store leftovers in an airtight container in the refrigerator for up to 3 days.