Slow Cooker Creamy Tomato Basil Chicken Recipe
Why You’ll Love This Slow Cooker Creamy Tomato Basil Chicken:
This 5-ingredient slow cooker chicken recipe is a lifesaver for busy weeknights. Using a store-bought creamy tomato basil soup, raw chicken breasts, and simple pantry ingredients, you can set it in the crockpot and come home to a tender, flavorful dinner. The velvety tomato sauce is rich, comforting, and perfect for pairing with pasta, rice, or polenta. This dish is not only quick and easy, but it also delivers classic Italian flavors without hours of fuss in the kitchen.
Benefits of This Recipe:
Minimal prep: Just pour soup and seasonings over chicken.
Hands-off cooking: Slow cooker does the work while you handle your day.
Comfort food with a healthy twist: Lean chicken breasts, fresh herbs, and a flavorful tomato sauce.
Family-friendly: Mild, creamy flavors everyone will enjoy.
Versatile serving options: Great over pasta, rice, polenta, or even as a filling for stuffed peppers.
Ingredients (Serves 4):
2 pounds boneless, skinless chicken breasts (about 4 medium)
1 (32-ounce) carton store-bought creamy tomato basil soup
1 cup heavy cream
1 cup shredded mozzarella cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
2 tablespoons chopped fresh basil or flat-leaf parsley, for serving (optional)
Instructions:
Prepare the chicken: Place raw chicken breasts in an even layer in a 5- to 7-quart slow cooker. Tuck thicker ends toward the outer edges for more even cooking.
Season: Lightly sprinkle kosher salt, black pepper, and dried Italian seasoning over the chicken.
Make the sauce: In a large bowl or measuring cup, whisk together the creamy tomato basil soup and heavy cream until smooth.
Combine: Pour the soup mixture evenly over the chicken, ensuring the breasts are mostly submerged. Use a spatula to nudge the chicken so the sauce flows underneath.
Cook: Cover and cook on LOW for 4–5 hours or on HIGH for 2 1/2–3 hours, until the chicken is tender and registers 165°F at the thickest part.
Add cheese: Sprinkle mozzarella evenly over the chicken, cover, and let cook on LOW (or keep on WARM) for 10–15 minutes, until cheese melts and sauce thickens slightly.
Serve: Spoon over pasta, creamy polenta, or steamed rice. Garnish with fresh basil or parsley.
Tips & Variations:
Lighter option: Swap heavy cream for half-and-half for a thinner, but still creamy, sauce.
Use chicken thighs: Boneless, skinless thighs stay very tender; cook an extra 30 minutes on LOW.
Add veggies: Mix in 1–2 cups sliced mushrooms, spinach, or zucchini before cooking.
Spicy kick: Stir in 1/4–1/2 teaspoon crushed red pepper flakes with Italian seasoning.
Boost basil flavor: Add 2 tablespoons prepared basil pesto at the end of cooking.
Leftovers: Reheat on stovetop with a splash of soup, cream, or broth; excellent for pasta bake, stuffed peppers, or sandwich filling.
Serving Suggestions:
Pair with buttered pasta, creamy polenta, or rice to soak up the sauce.
Serve alongside roasted vegetables or a crisp green salad with a tangy vinaigrette.
Warm crusty bread or garlic bread is perfect for mopping up every last bit of sauce.
