Description
A creamy and flavorful slow cooker dish featuring chicken breasts simmered in a tomato basil sauce with Italian herbs and Parmesan cheese.
Ingredients
1 can diced tomatoes with Italian herbs and juice (14 oz or 398 ml)
1 cup marinara sauce
3 cloves garlic, finely minced
1 teaspoon salt
1 teaspoon Italian seasoning
½ teaspoon dried basil
¼ teaspoon pepper
½ cup heavy whipping cream
2 tablespoons cornstarch
4 boneless, skinless chicken breasts (about 2 lbs)
2 tablespoons finely chopped fresh basil
Grated Parmesan cheese for serving
Instructions
1. Combine the diced tomatoes with their juice, marinara sauce, garlic, salt, Italian seasoning, dried basil, and pepper in a 4- to 6-quart slow cooker. Stir to mix well.
2. In a small bowl, whisk together the heavy cream and cornstarch until smooth, then add this mixture to the slow cooker.
3. Place the chicken breasts into the slow cooker, pressing them down into the sauce.
4. Cover and cook on low for 3 to 4 hours, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F.
5. Once cooked, stir in the fresh basil, then taste and adjust the seasoning if needed. Serve the chicken topped with grated Parmesan cheese.
Notes
Use Greek yogurt instead of heavy cream for a lighter option.
Fresh basil can be substituted with extra dried basil if unavailable.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6 g
- Sodium: 590 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg