Slow Cooker Tomato Basil Chicken (Printable version)
Boneless chicken breasts braised in a tomato-basil sauce in a slow cooker, optional cream and fresh basil garnish.
# What you need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 can (14 oz) diced tomatoes with juices
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
→ Dairy
05 - 1/4 cup heavy cream (optional, for creamier sauce)
→ Herbs and Seasonings
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 1 tablespoon olive oil
12 - 10-12 fresh basil leaves, roughly torn (for serving)
# How To:
01 - Lightly coat the inside of the slow cooker with olive oil to prevent sticking.
02 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
03 - In a mixing bowl, combine the diced tomatoes with juices, chopped onion, minced garlic, salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes if using. Pour the mixture evenly over the chicken breasts.
04 - Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
05 - If using heavy cream, stir it into the sauce during the last 10 minutes of cooking for a creamier consistency.
06 - Transfer the chicken breasts to serving plates and spoon the tomato basil sauce over the top. Garnish with freshly torn basil leaves.
# Expert Advice:
01 -
- The sauce tastes like it simmered all day at an Italian grandmothers house, but you barely had to lift a finger.
- It is genuinely gluten free and low carb without feeling like you are compromising on anything.
02 -
- Do not lift the lid during cooking to check on it because each peek adds about fifteen minutes to the cook time.
- If your chicken breasts are very thick, consider pounding them slightly so the centers cook through before the edges dry out.
03 -
- Dried basil works fine during cooking but only fresh basil at the end gives you that bright perfume that makes the dish sing.
- A grating of Parmesan right before serving adds a salty umami kick that ties everything together perfectly.