This Slow Cooker Creamy Tomato Basil Chicken is the kind of dinner that feels like a restaurant plate but cooks while you are at work. Chicken breasts simmer low and slow in a garlicky tomato-cream sauce until they shred at the touch of a fork, then fresh basil and parmesan get stirred in at the very end so nothing turns dull or bitter.
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The trick is layering: sun-dried tomatoes and tomato paste build deep sweetness, a cornstarch slurry keeps the sauce glossy and thick instead of watery, and the cream goes in during the last 20 minutes so it never separates. Serve it over pasta, rice, or mashed potatoes and spoon that sauce over everything.
It is a true dump-and-go recipe with about 15 minutes of hands-on work, and it reheats beautifully for lunches the next day.
Why You'll Love This Recipe
About the Ingredients
6 boneless, skinless chicken breasts (about 2.5 lb / 1.1 kg)
Use breasts of even thickness so they cook at the same rate; boneless thighs work well too and stay extra juicy. Pat them dry so the seasoning sticks.
1/2 cup (about 10) oil-packed sun-dried tomatoes, chopped
Oil-packed ones are softer and sweeter than dry-packed; if you only have dry-packed, soak them in hot water for 10 minutes first. Save a spoonful of the packing oil to sauté the onion.
1 medium yellow onion, finely diced (about 1 cup / 160g)
Yellow onion gives the sweetest base; a shallot or two works if that is what you have on hand.
4 garlic cloves, minced (about 1 tbsp)
Fresh garlic is best here; jarred minced garlic is a fine shortcut but use 1 1/2 teaspoons since it is milder.
3 tbsp tomato paste
Double-concentrate tomato paste gives the deepest flavor; if you only have tomato sauce, reduce the chicken broth by 3 tablespoons.
1 cup (240 ml) low-sodium chicken broth
Low-sodium matters because the parmesan and sun-dried tomatoes are already salty; vegetable broth works for a no-chicken version.
1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper
Dried oregano is fine, but if you have fresh, use 1 tablespoon and add it with the basil at the end. Crush the dried oregano between your palms to wake it up.
1 tbsp cornstarch whisked into 2 tbsp cold water
This slurry thickens the sauce without flour; arrowroot starch works the same way but do not boil it hard after adding.
3/4 cup (180 ml) heavy cream
For a lighter version, use half-and-half or full-fat coconut milk, but add coconut milk off the heat so it does not split.
1/2 cup (50g) grated parmesan cheese
Freshly grated parmesan melts smoothly; pre-shredded cheese contains starch and can turn grainy in the sauce.
1/3 cup (about 12g) fresh basil leaves, torn, plus more for serving
Add basil at the very end off the heat; cooking it long turns it dark and bitter. Thai basil is a fragrant swap.
Tips & Tricks
Do not skip browning the chicken
A quick sear in a hot skillet over medium-high heat (about 400F/205C pan surface) for 2 to 3 minutes per side until golden brown builds flavor the slow cooker cannot create on its own.
Add the cream late
Stir in cream and parmesan during the last 20 minutes on Low so the sauce stays silky instead of curdling.
Thicken at the end, not the start
Whisk in the cornstarch slurry during the last 30 minutes and let it bubble gently until the sauce coats the back of a spoon.
Pro Tips
Step-by-Step Instructions
1. Season and Sear
Pat the chicken dry and season both sides with the salt, pepper, and oregano. Heat 1 tablespoon of oil from the sun-dried tomato jar in a large skillet over medium-high heat (about 400F/205C) and sear the chicken 2 to 3 minutes per side until golden brown; it does not need to be cooked through. This step is optional but adds real depth.
2. Build the Base
Transfer the chicken to the slow cooker. In the same skillet over medium heat (about 350F/175C), sauté the onion for 4 to 5 minutes until soft and translucent, then add the garlic and tomato paste and cook 1 minute until the paste darkens and smells sweet. Pour in the broth and scrape up the browned bits, then stir in the sun-dried tomatoes.
3. Slow Cook
Pour the skillet mixture over the chicken, cover, and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours, until the chicken reaches an internal temperature of 165F (74C) on an instant-read thermometer and shreds easily with a fork.
4. Thicken the Sauce
Whisk the cornstarch with the cold water and stir it into the slow cooker. Cover and cook on High for 20 to 30 minutes until the sauce bubbles at the edges and thickly coats the back of a spoon.
5. Add Cream and Cheese
Reduce the heat to Low or turn the cooker off, then stir in the cream and parmesan until the cheese melts and the sauce turns pale pink and glossy. Do not let it boil hard after this point.
6. Finish with Basil
Tear the basil leaves and stir them in just before serving, then taste and adjust salt. Serve over pasta, rice, or mashed potatoes with extra basil and parmesan on top.
Delicious Variations
Spicy Arrabbiata Style
Add 1/2 teaspoon crushed red pepper flakes with the garlic and finish with a pinch of smoked paprika for heat.
Tuscan Mushroom Version
Sauté 8 oz (225g) sliced cremini mushrooms with the onion for an earthy, meatier sauce.
Coconut Cream Dairy-Free
Swap the heavy cream for full-fat coconut milk and the parmesan for nutritional yeast, stirring both in off the heat.
How to Store Slow Cooker Creamy Tomato Basil Chicken Recipe
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; keep the sauce and chicken together so the meat stays moist.
Freezer
Freeze in portions for up to 3 months, but leave out the basil and add it fresh after reheating; thaw overnight in the refrigerator.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300F/150C) or in the microwave in 1-minute bursts, stirring in a splash of broth or cream to loosen the sauce.
Frequently Asked Questions
Q: Can I put raw chicken in the slow cooker for this recipe?
Yes, raw chicken breasts can go straight into the slow cooker, but browning them first gives much better flavor. If you skip the sear, add 20 to 30 minutes to the cook time and make sure the chicken hits 165F (74C).
Q: Why did my creamy tomato sauce curdle?
The cream curdled because it was added too early or the sauce boiled hard after it went in. Stir cream and parmesan in during the last 20 minutes on Low and keep the heat gentle from that point on.
Q: Can I use frozen chicken breasts in this slow cooker recipe?
You can, but add about 1 hour on Low and check the internal temperature with a thermometer before serving. For the safest and most even result, thaw the chicken in the refrigerator overnight first.
Q: How do I thicken the sauce if it is still watery?
Whisk another cornstarch slurry of 1 tablespoon cornstarch to 2 tablespoons cold water into the hot sauce and cook on High for 10 to 15 minutes. You can also remove the lid for the last 20 minutes to let steam escape.
Q: What should I serve with creamy tomato basil chicken?
Serve it over pasta, rice, or mashed potatoes to soak up the sauce. A crisp green salad or roasted broccoli on the side balances the richness nicely.
Give this Slow Cooker Creamy Tomato Basil Chicken a try this week and let the slow cooker do the heavy lifting. If you make it, leave a rating and a comment below, and tag your photos so I can see your dinner table.
Slow Cooker Creamy Tomato Basil Chicken Recipe
Slow Cooker Creamy Tomato Basil Chicken turns chicken breasts into a tender, saucy dinner with sun-dried tomatoes, garlic, and fresh basil.
🧂 Ingredients
- 6 boneless, skinless chicken breasts (about 2.5 lb / 1.1 kg)
- 1/2 cup (about 10) oil-packed sun-dried tomatoes, chopped
- 1 medium yellow onion, finely diced (about 1 cup / 160g)
- 4 garlic cloves, minced (about 1 tbsp)
- 3 tbsp tomato paste
- 1 cup (240 ml) low-sodium chicken broth
- 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper
- 1 tbsp cornstarch whisked into 2 tbsp cold water
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (50g) grated parmesan cheese
- 1/3 cup (about 12g) fresh basil leaves, torn, plus more for serving
📋 Instructions
- 1Season and Sear — Pat the chicken dry and season both sides with the salt, pepper, and oregano. Heat 1 tablespoon of oil from the sun-dried tomato jar in a large skillet over medium-high heat (about 400F/205C) and sear the chicken 2 to 3 minutes per side until golden brown; it does not need to be cooked through. This step is optional but adds real depth.
- 2Build the Base — Transfer the chicken to the slow cooker. In the same skillet over medium heat (about 350F/175C), sauté the onion for 4 to 5 minutes until soft and translucent, then add the garlic and tomato paste and cook 1 minute until the paste darkens and smells sweet. Pour in the broth and scrape up the browned bits, then stir in the sun-dried tomatoes.
- 3Slow Cook — Pour the skillet mixture over the chicken, cover, and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours, until the chicken reaches an internal temperature of 165F (74C) on an instant-read thermometer and shreds easily with a fork.
- 4Thicken the Sauce — Whisk the cornstarch with the cold water and stir it into the slow cooker. Cover and cook on High for 20 to 30 minutes until the sauce bubbles at the edges and thickly coats the back of a spoon.
- 5Add Cream and Cheese — Reduce the heat to Low or turn the cooker off, then stir in the cream and parmesan until the cheese melts and the sauce turns pale pink and glossy. Do not let it boil hard after this point.
- 6Finish with Basil — Tear the basil leaves and stir them in just before serving, then taste and adjust salt. Serve over pasta, rice, or mashed potatoes with extra basil and parmesan on top.
