Slow Cooker Creamy Tomato Basil (Print Version)
# Ingredients:
→ Sauce Ingredients
01 -
14 oz can diced tomatoes with Italian herbs
02 -
1 cup tomato pasta sauce
03 -
2 teaspoons minced garlic
04 -
1 teaspoon salt
05 -
1 teaspoon Italian seasoning
06 -
½ teaspoon dried basil
07 -
¼ teaspoon black pepper
08 -
½ cup evaporated milk or heavy cream
09 -
2 tablespoons corn starch
→ Main Protein
10 -
4 boneless skinless chicken breasts
→ Fresh Garnish
11 -
2 tablespoons finely chopped fresh basil
# Instructions:
01 -
Add diced tomatoes, tomato pasta sauce, minced garlic, salt, Italian seasoning, dried basil, and black pepper to a 3-6 quart slow cooker. Stir to combine.
02 -
Whisk together the evaporated milk or heavy cream with the cornstarch until smooth. Add the mixture to the slow cooker and stir.
03 -
Place the chicken breasts into the slow cooker, pressing them down into the sauce to ensure they are evenly coated and submerged.
04 -
Cook on low heat for 3-5 hours, until the chicken reaches an internal temperature of 165°F. The cooking time varies based on the size and fullness of the slow cooker.
05 -
Stir in the fresh basil before serving. Serve the chicken and sauce over pasta, rice, or with a salad and vegetables as desired.
# Notes:
01 -
Adjust herbs and seasonings based on personal preference. Add cayenne or red pepper flakes for a spicier taste.
02 -
Ensure the chicken is fully cooked by verifying an internal temperature of 165°F.
03 -
Heavy cream and evaporated milk are best for preventing curdling; avoid regular milk or light cream.