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Crockpot Creamy Tomato Basil Chicken - Easy, Comforting, and Full of Flavor

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (about 4 medium), patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium chicken broth
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup fresh basil, chopped (plus extra for garnish)
  • Cooked pasta, rice, or mashed potatoes, for serving

Method
 

  1. Season the chicken: In a small bowl, mix salt, pepper, garlic powder, onion powder, dried basil, oregano, and red pepper flakes. Rub the mixture evenly over the chicken breasts.
  2. Sauté aromatics (optional but recommended): Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Transfer to the slow cooker. This step adds depth, but you can skip if you’re short on time.
  3. Build the sauce base: Add crushed tomatoes, tomato paste, and chicken broth to the slow cooker. Stir to combine with the onions and garlic. Nestle the seasoned chicken into the sauce.
  4. Cook low and slow: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and reaches 165°F internally. Low is ideal for juicier results.
  5. Add the creaminess: Remove the chicken to a plate. Whisk the cream cheese into the hot tomato sauce until mostly smooth. Stir in heavy cream and Parmesan. Taste and adjust salt and pepper.
  6. Return the chicken: Shred the chicken into large chunks or slice it, then return it to the slow cooker. Stir in fresh basil. Cover and let it warm through on Low for 10–15 minutes so the flavors marry.
  7. Serve: Spoon the creamy tomato basil chicken over pasta, rice, or mashed potatoes. Garnish with extra basil and a little more Parmesan if you like.