WHAT’S FOR DINNER?
Slow Cooker Creamy Tomato Basil Chicken
Array/5
COOK TIME
6-8 hours
TOTAL TIME
6-8 hours
SERVINGS
4-6 servings
There’s nothing better than coming home to the smell of dinner already done, and this Slow Cooker Creamy Tomato Basil Chicken is one of our family favorites. This slow cooker meal features tender chicken in a rich, creamy tomato basil sauce made with simple pantry staples and a splash of heavy cream. It’s cozy, comforting, and so makes great leftovers!
There’s something about a good slow cooker meal that just feels like a win, especially on a busy day. This crockpot creamy tomato basil chicken is one of those meals that’s easy to throw together in the morning and makes the house smell amazing by dinnertime. It’s the kind of dinner that welcomes you home with comfort and warmth before you even take your shoes off!
The chicken simmers all day in a creamy tomato basil sauce made with heavy cream and a little sour cream stirred in at the end. It’s rich, cozy, and full of flavor, and the high-quality dairy from Hiland Dairy gives the sauce that extra touch of creamy goodness. The chicken turns so tender it practically falls apart, and yes, I’ve definitely been caught sneaking spoonfuls of that sauce straight from the slow cooker!
We love serving it over spaghetti noodles with plenty of extra sauce on top, but it’s just as good over rice, alongside some roasted ranch carrots, or even on its own with a big salad!
Why You’ll Love This Recipe
Everything comes together in the slow cooker, which means less hands-on time while you set it and forget it.
The creamy tomato basil sauce is rich, flavorful, and made with simple pantry ingredients plus a touch of high-quality dairy.
It’s a versatile dinner that pairs perfectly with pasta, rice, veggies, or even a big slice of bread.
Leftovers reheat beautifully, so you’ll have another comforting meal ready to go later in the week.
Ingredients You’ll Need
Diced Tomatoes with Italian Herbs – These bring in a burst of tomato flavor and the built-in herbs add a head start on seasoning. I always grab the kind with basil and oregano for extra flavor.
Spaghetti Sauce (or plain tomato sauce) – This adds depth and richness to the base of the sauce. Use your favorite jarred brand or a plain tomato sauce if you prefer to control the seasoning yourself.
Heavy Cream – The key to that creamy, velvety texture in the sauce. It balances the acidity of the tomatoes and makes everything taste like it’s been cooking for hours… because it has!
Corn Starch – Helps thicken the sauce as it cooks so it clings to the chicken and pasta perfectly. Whisking it with the cream before adding it in helps avoid any lumps.
Minced Garlic – Adds bold, savory flavor that infuses into the sauce while it simmers. I use the jarred kind when I’m in a rush and it still turns out delicious.
Kosher Salt – Enhances all the other flavors in the sauce. Start with the listed amount and adjust to taste once it’s finished cooking.
Black Pepper – Adds a little warmth and balance to the creaminess.
Dried Basil – Boosts the herbal flavor and ties in beautifully with the tomato base. If you have fresh basil at the end, toss some on top too.
Boneless Chicken Breasts or Thighs – The star of the show! Chicken breasts are leaner, but thighs stay super juicy so you can use whatever you’ve got on hand.
Sour Cream – Stirred in at the end for extra creaminess and just a little tang. It really pulls the whole sauce together.
Step By Step Instructions
Start the sauce base: In your slow cooker, pour in the diced tomatoes with Italian herbs and the spaghetti sauce. In a small bowl, whisk together the heavy cream and cornstarch until smooth.
Add seasonings and garlic: To the slow cooker, add the minced garlic, dried basil, kosher salt, and black pepper. Stir everything together so the seasonings are well-distributed throughout the sauce.
Add the chicken: Place the boneless chicken breasts or thighs into the slow cooker and gently press them down so they’re mostly covered by the tomato basil sauce.
Set and cook: Cover with the lid and cook on low for 6 to 8 hours or high for 4 hours, depending on your schedule. The chicken will become tender and shred easily when done.
Add sour cream for creaminess: Once the chicken is fully cooked, stir in the sour cream. This final touch adds a creamy, tangy richness that brings the whole dish together.
Serve and enjoy: Serve the tomato basil chicken over spaghetti noodles, rice, or even on its own. Spoon extra sauce over the top and garnish with chopped fresh basil for a pop of color and flavor. Enjoy!
Expert Tips
Whisk the corn starch and heavy cream until completely smooth before adding to the slow cooker to avoid clumps in the sauce.
Use a spatula or spoon to press the chicken slightly into the sauce so it stays moist and picks up as much flavor as possible while cooking.
If you prefer the texture, shred the chicken directly in the slow cooker using two forks so it soaks up every bit of the sauce.
If the sauce feels too thin after cooking, turn the slow cooker to high and let it simmer uncovered for 15–20 minutes to thicken.
Once cooked, let the dish sit for a few minutes before serving to let the flavors settle and the sauce slightly thicken.
Ways To Customize
Add in some chopped sun dried tomatoes for a deeper, more concentrated tomato flavor.
Stir in a spoonful of basil pesto at the end instead of dried basil for an herby twist.
Add a splash of balsamic vinegar to the sauce for a hint of tangy sweetness that balances the creaminess.
Mix in a handful of baby spinach during the last 30 minutes of cooking for a pop of color and added texture.Add a pinch of red pepper flakes to the sauce for a mild kick that doesn’t overpower the creamy base.
Finish the dish with freshly grated parmesan or pecorino for an extra layer of richness and a salty element.
Serve the chicken over mashed potatoes or polenta instead of pasta for a comfort food feel.
Storing & Freezing
Storing: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken slightly as it cools but should loosen as it’s warming up.
Freezing: Let the chicken and sauce cool completely, then transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of cream or broth if the sauce has thickened too much.
FAQ
Can I use frozen chicken in the slow cooker?
Frozen chicken may take too long to reach a safe temperature. Thaw chicken completely before adding it to the crockpot for this recipe.
How do I thicken the sauce if it’s too runny?
Remove the lid and let it cook on high for 15–20 minutes, or stir in a bit more corn starch mixed with cream if needed.
Can I prep this recipe ahead of time?
Yes, you can mix all the sauce ingredients the night before and store them in the fridge or directly in the crockpot. In the morning, just pour everything into the slow cooker or turn it on!
Is it okay to cook this on high instead of low?
Yes, cooking on high for about 4 hours will still give you tender chicken, though cooking on low for 6–8 hours develops a bit more flavor.
Can I add pasta directly to the slow cooker?
Cooking pasta in the slow cooker can result in a mushy texture as the crockpot temperature wouldn’t get high enough in time to let the pasta cook properly.
More Easy Slow Cooker Dinner Recipes
Slow Cooker Zuppa Toscana
Slow Cooker Buffalo Chicken Sandwich
Crockpot Chili
Print
Slow Cooker Creamy Tomato Basil Chicken
A creamy tomato basil sauce paired with chicken all made in the slow cooker. Easy and delicious dinner ready to go.
Ingredients
1 can Diced Tomatoes with Italian Herbs (14 oz)
3/4 cup Spaghetti Sauce (or plain tomato sauce)
3/4 cup Hiland Dairy Heavy Cream
2 Tablespoons corn starch
1 Tablespoon minced garlic
1 teaspoon kosher salt
1 teaspoon pepper
1 Tablespoon dried basil
4–5 boneless chicken breasts or thighs
1/3 cup Hiland Dairy Sour Cream
Fresh Basil to top
Instructions
1. In a Slow Cooker, add the Italian diced tomatoes and spaghetti sauce. In a separate small bowl, whisk together the Hiland Heavy Cream and corn starch. Add the mixture to the crockpot.
2. Add the minced garlic, basil, salt, and pepper. Stir everything together to combine. Add the chicken to the sauce and make sure to get the chicken covered by the sauce.
3. Place the cover on and cook on low for 6-8 hours or high for 4 hours.
4. Once done, remove the cover and add the Hiland Sour Cream. Stir together.
5. We like to eat this over noodles or rice, but it’s great on it’s own or with veggies or a salad.
6. Add some freshly chopped basil to the top of the dish before serving if desired. Enjoy!
Notes
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