Creamy Tomato Basil Chicken Breasts
Slow-cooked chicken breasts in a light crushed-tomato cream sauce, finished with chopped basil.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts thawed
- 1 can crushed tomatoes 15-ounce can, with juices
- 1 cup heavy cream
- 1/2 cup fresh basil chopped
- 4 cloves garlic minced
- Salt and pepper to taste
Instructions
Method
- Mix the crushed tomatoes, heavy cream, garlic, salt, and pepper. Put the thawed chicken breasts in the slow cooker and pour the sauce over them.
- Cook on LOW, checking at 2½–3 hours and allowing about 4 hours or longer for larger breasts, or on HIGH, checking around 2 hours; stop when every breast reaches 165°F in its thickest part. Remove individual breasts as they finish.
- Switch off the cooker, shred or slice the chicken, and stir it into the sauce with the chopped basil. Divide into four servings.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
- Thaw chicken before slow-cooking; reheat chilled leftovers outside the slow cooker.