A simple, minimal preparation slow cooker recipe for a rich and creamy tomato basil chicken. Just add the ingredients, set the slow cooker off, and stir in some pasta and cream at the end.
Read on to see how easy it is to make.
What You Need
The ingredients below can be adjusted depending on how many you need to serve. For more concise instructions or to print it out, please head to the recipe card at the bottom of this post.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (400g) chopped tomatoes
- 200ml chicken stock
- 1 tablespoon tomato purée
- 1 teaspoon dried oregano
- 2 teaspoon dried basil
- ½ teaspoon chilli flakes (optional, for heat)
- Salt & black pepper, to taste
- 150ml of cream
- 50g grated Parmesan cheese (optional)
- Handful fresh basil leaves, to stir in at the end
- Cooked pasta (I cooked enough for 4 portions, around 300g of uncooked pasta, check packet for serving suggestions)
Making It
Place the chicken in the slow cooker and add the chopped onion, garlic, tinned tomatoes, chicken stock, tomato purée, oregano, dried basil, chilli flakes (optional for a bit of heat), and season with salt and black pepper.
Give everything a gentle stir to coat the chicken.
Pop the lid on and cook on LOW for 6–7 hours or HIGH for 3–4 hours. You’ll know it’s ready when the chicken is tender and easily shreds with a fork.
Pour in the cream, and if you are using it, stir in the parmesan cheese. Then, stir in the cooked pasta – I cook it about 15 minutes before I’m ready to serve.
At this point I like to stir in a handful of fresh basil, roughly shredded.
Serve the pasta and optionally add some grated cheese or more parmesan cheese on top.
I hope you like this slow cooker recipe, let me know in the comments if you end up making it!
If you are interested in any more chicken recipes for your slow cooker you might like to try my chicken casserole, chicken curry or chicken chasseur.
Slow Cooker Creamy Tomato Basil Chicken
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Equipment
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 can 400g chopped tomatoes
- 200 ml chicken stock
- 1 tablespoon tomato purée
- 1 teaspoon dried oregano
- 2 teaspoon dried basil
- ½ teaspoon chilli flakes optional, for heat
- Salt & black pepper to taste
- 150 ml of cream
- 50 g grated Parmesan cheese optional
- Handful fresh basil leaves to stir in at the end
- Cooked pasta I cooked enough for 4 portions, around 300g of uncooked pasta, check packet for serving suggestions
Instructions
- Place the chicken in the slow cooker.
- Add the chopped onion, garlic, chopped tomatoes, chicken stock, tomato purée, oregano, basil, chilli flakes (if using), salt, and black pepper.
- Stir gently to coat the chicken in the sauce.
- Cover with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
- Stir in the cream and Parmesan cheese (if using).
- Stir in the cooked pasta and fresh basil leaves. Opionally grate some additional cheese on top.
Nutrition information is automatically calculated, so should only be used as an estimate.