Slow Cooker Creamy Tomato Basil Chicken
If you're looking for a comforting, flavourful dish that practically cooks itself, this Slow Cooker Creamy Tomato Basil Chicken is about to become your new favourite recipe. It's rich, creamy, and packed with the fresh, vibrant taste of tomatoes and basil, making it perfect for any night of the week.
Servings: 4
Calories:
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.
