Tomato Basil Chicken (Printable)
Tender chicken in a slow-simmered tomato basil sauce with Italian herbs. An easy, comforting meal perfect for busy weeknights.
# Ingredient List:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5–2 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
→ Sauce
04 - 1 (28 oz) can crushed tomatoes
05 - 1 (14 oz) can diced tomatoes, drained
06 - 1 medium yellow onion, finely chopped
07 - 4 garlic cloves, minced
08 - 1 tablespoon tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon sugar
12 - ½ teaspoon red pepper flakes
13 - 2 tablespoons olive oil
14 - ½ cup fresh basil leaves, finely chopped
15 - ½ cup heavy cream or half-and-half
→ To Serve
16 - Freshly grated Parmesan cheese
# Steps:
01 - Season both sides of the chicken breasts with salt and pepper.
02 - Place the seasoned chicken breasts in the bottom of the slow cooker.
03 - In a large bowl, combine crushed tomatoes, diced tomatoes, onion, garlic, tomato paste, oregano, thyme, sugar, red pepper flakes, and olive oil. Stir until well mixed.
04 - Pour the tomato mixture evenly over the chicken in the slow cooker.
05 - Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
06 - During the last 30 minutes of cooking, stir in the chopped fresh basil and heavy cream if making a creamy sauce.
07 - Taste the sauce and adjust salt, pepper, or red pepper flakes as needed.
08 - Serve hot, garnished with extra fresh basil and Parmesan cheese if desired. Pair with rice, pasta, or crusty bread.
# Expert Tips:
01 -
- Set it in the morning and come home to dinner practically waiting for you
- The sauce develops a depth of flavor that tastes like you spent hours stirring
02 -
- Skip the cream until the very end or it might separate during the long cooking time
- The sauce will thicken naturally as it cooks, but if it is too thin remove the lid for the last hour
03 -
- Pat the chicken dry before seasoning to help the salt and pepper adhere better
- Let it rest for 5 minutes before serving so the juices redistribute throughout the meat