Ingredients
Scale
14 oz (398 ml) can diced tomatoes with Italian herbs, undrained
1 cup smooth tomato pasta sauce
2 teaspoons finely minced garlic
1 teaspoon fine sea salt
1 teaspoon fragrant Italian seasoning blend
1/2 teaspoon dried sweet basil
1/4 teaspoon freshly ground black pepper
1/2 cup evaporated milk or heavy cream, for richness
2 tablespoons corn starch, for thickening
4 boneless, skinless chicken breasts, trimmed
2 tablespoons finely chopped fresh basil leaves, for garnish and flavor boost
Instructions
- Pour the diced tomatoes (with their juices), tomato pasta sauce, garlic, salt, Italian seasoning, dried basil, and black pepper into a 3 to 6-quart slow cooker. Stir gently to combine everything into a fragrant, flavorful base.
- In a small bowl, whisk together the cream and cornstarch until smooth, then pour it into the slow cooker and stir to blend.
- Nestle the chicken breasts into the sauce, pressing them down slightly so they’re mostly covered.
- Cover and cook on low for 3 to 5 hours, or until the chicken is tender and a meat thermometer inserted in the thickest part reads 165°F. Keep in mind, cook time can vary based on the size of your slow cooker, a fuller pot may take longer, while a larger one might cook more quickly.
- Just before serving, stir in the fresh basil to brighten the dish. Spoon over pasta, serve with rice, or enjoy it alongside a crisp salad and steamed vegetables.
Notes
- Chicken: Boneless, skinless chicken thighs make a lovely substitute if you prefer dark meat, extra tender and just as flavorful. Want to switch things up? Try it with chicken meatballs, cooked sausage, or another cut you love. This sauce welcomes creativity.
- Tomato pasta sauce: Use your favorite marinara-style sauce here. A rich, well-seasoned sauce will add even more depth to the dish, so go with one that already has great flavor.
- Diced tomatoes: Not a fan of chunky tomatoes? No problem. Simply swap the diced tomatoes for more pasta sauce to keep that silky texture.
- Cream or evaporated milk: Stick with heavy cream or evaporated milk, both hold up beautifully in the slow cooker without curdling. Regular milk or light cream just won’t deliver the same luscious result.
- Herbs & seasonings: This dish is very forgiving, taste and tweak as you like. For a little heat, add a pinch of cayenne or crushed red pepper flakes.
- Fresh basil: We make this recipe all year long, but in the colder months, fresh basil can be tricky to find. A spoonful of basil pesto adds a lovely, herbaceous note that mimics fresh basil perfectly.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Italian
