Ingredients
Scale
- 1 can diced tomatoes with Italian herbs, 14 oz
- 1 cup marinara sauce
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 cup heavy whipping cream
- 2 tablespoons cornstarch
- 4 boneless skinless chicken breasts (about 2 lbs)
- 2 tablespoons finely chopped fresh basil
- Grated Parmesan cheese, for serving
Instructions
- Add diced tomatoes, marinara, garlic, salt, Italian seasoning, dried basil, and pepper to a 4-6 quart slow cooker and stir.
- In a small bowl, whisk together cream and cornstarch, then add to the slow cooker.
- Add chicken breasts and press into the sauce.
- Cook on low for 3-4 hours until chicken reaches 165°F.
- Stir in fresh basil, adjust seasoning, and serve with grated Parmesan.
Notes
- Works with chicken thighs, meatballs, or sausages for variations.
- Use any flavorful marinara or tomato sauce.
- Substitute additional tomato sauce if diced tomatoes are not preferred.
- Heavy cream or evaporated milk is recommended to avoid curdling.
- Add cayenne or red pepper flakes for extra spice.
- Swap fresh basil with basil pesto if fresh is unavailable.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American