Tomato Basil Crockpot Chicken – Cozy, Comforting, And Easy

This is the kind of meal that makes the whole house smell amazing with almost no effort. Tomato Basil Crockpot Chicken is saucy, tender, and loaded with bright, herby flavor. It’s the perfect weeknight formula: simple ingredients, minimal prep, and a result that tastes like you cooked all day.

Spoon it over pasta, rice, or mashed potatoes, or keep it light with zucchini noodles or cauliflower rice. Either way, you get a cozy, satisfying dinner that works for the whole family.

Tomato Basil Crockpot Chicken - Cozy, Comforting, And Easy

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
• Canned tomatoes: 1 (28-ounce) can crushed tomatoes or tomato puree
• Tomato paste: 2 tablespoons (for depth and richness)
• Onion: 1 small yellow onion, finely chopped
• Garlic: 4 cloves, minced
• Fresh basil: 1 packed cup, chopped (plus more for serving)
• Italian seasoning: 1 teaspoon (or dried oregano + dried basil)
• Red pepper flakes: 1/4 teaspoon (optional, for a gentle kick)
• Chicken broth: 1/2 cup (low sodium)
• Heavy cream or cream cheese: 1/2 cup heavy cream or 4 ounces cream cheese
• Olive oil: 1 tablespoon
• Salt and black pepper: to taste
• Parmesan cheese: for serving (optional)
• Pasta, rice, or crusty bread: optional sides for serving

Instructions

 

• Prep the base. Add crushed tomatoes, tomato paste, chopped onion, minced garlic, Italian seasoning, red pepper flakes (if using), chicken broth, olive oil, and 1/2 teaspoon salt to the crockpot. Stir to combine.
• Nestle in the chicken. Place chicken breasts or thighs into the sauce. Spoon some sauce over the top. Season with a pinch more salt and pepper.
• Cook low and slow. Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is cooked through and fork-tender.
• Add the creaminess. Stir in heavy cream or softened cream cheese until the sauce turns silky and rich. Taste and adjust salt and pepper.
• Finish with basil. Stir in most of the chopped fresh basil, saving a little for garnish. The fresh herbs brighten the sauce.
• Shred or slice. Shred chicken directly in the crockpot with two forks, or remove and slice. Return to the sauce and stir to coat.
• Serve. Spoon over pasta, rice, mashed potatoes, or zucchini noodles. Top with extra basil and grated Parmesan if you like.

Why This Recipe Works

• Low and slow equals tender chicken. The crockpot gently cooks the chicken until it’s juicy and pulls apart easily.
• Tomato and basil are a classic combo. The tomatoes bring acidity and sweetness while basil brings freshness, so you get balanced flavor without a long ingredient list.
• Creamy without being heavy. A splash of cream or cream cheese at the end creates a silky sauce that coats every bite.
• Hands-off cooking. Everything goes in the slow cooker, and dinner practically makes itself.
• Flexible and forgiving. Use chicken breasts or thighs, canned or fresh tomatoes, and adjust the herbs to your taste.

Shopping List

• Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
• Canned tomatoes: 1 (28-ounce) can crushed tomatoes or tomato puree
• Tomato paste: 2 tablespoons (for depth and richness)
• Onion: 1 small yellow onion, finely chopped
• Garlic: 4 cloves, minced
• Fresh basil: 1 packed cup, chopped (plus more for serving)
• Italian seasoning: 1 teaspoon (or dried oregano + dried basil)
• Red pepper flakes: 1/4 teaspoon (optional, for a gentle kick)
• Chicken broth: 1/2 cup (low sodium)
• Heavy cream or cream cheese: 1/2 cup heavy cream or 4 ounces cream cheese
• Olive oil: 1 tablespoon
• Salt and black pepper: to taste
• Parmesan cheese: for serving (optional)
• Pasta, rice, or crusty bread: optional sides for serving

How to Make It

1. Prep the base. Add crushed tomatoes, tomato paste, chopped onion, minced garlic, Italian seasoning, red pepper flakes (if using), chicken broth, olive oil, and 1/2 teaspoon salt to the crockpot. Stir to combine.
2. Nestle in the chicken. Place chicken breasts or thighs into the sauce.

   Spoon some sauce over the top. Season with a pinch more salt and pepper.

3. Cook low and slow. Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is cooked through and fork-tender.
4. Add the creaminess. Stir in heavy cream or softened cream cheese until the sauce turns silky and rich. Taste and adjust salt and pepper.
5. Finish with basil. Stir in most of the chopped fresh basil, saving a little for garnish.

   The fresh herbs brighten the sauce.

6. Shred or slice. Shred chicken directly in the crockpot with two forks, or remove and slice. Return to the sauce and stir to coat.
7. Serve. Spoon over pasta, rice, mashed potatoes, or zucchini noodles. Top with extra basil and grated Parmesan if you like.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.

  The flavors deepen by day two.

• Freezer: Cool completely. Transfer to freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stove over low heat or in the microwave at 50–70% power.

  Add a splash of broth or cream if the sauce thickens too much.

Why This is Good for You

• Lean protein: Chicken provides satisfying protein to keep you full and support muscle health.
• Lycopene from tomatoes: Tomatoes are rich in antioxidants that support heart health and may help reduce inflammation.
• Herbs for flavor, not sugar: Basil and garlic add big flavor naturally, so you don’t need extra sugar or heavy seasonings.
• Customizable fat level: Choose cream or use a lighter option like half-and-half to suit your goals.

What Not to Do

• Don’t overcook on High. Chicken dries out fast on High if left too long. Check at the early end of the range.
• Don’t skip seasoning. Tomatoes need salt to shine. Taste the sauce and adjust at the end.
• Don’t add basil too early. Fresh basil loses flavor with long cooking.

  Stir it in at the end for the best aroma.

• Don’t use watery tomatoes. If your canned tomatoes are thin, keep the tomato paste. It prevents a runny sauce.
• Don’t overcrowd the pot. If you double the recipe, use a larger slow cooker so the chicken cooks evenly.

Variations You Can Try

• Sun-Dried Tomato Spin: Add 1/3 cup chopped sun-dried tomatoes in oil for extra richness and a sweet-tangy punch.
• Mediterranean Style: Add sliced olives and a handful of baby spinach in the last 20 minutes. Finish with feta instead of Parmesan.
• Spicy Arrabbiata: Double the red pepper flakes and add a pinch of smoked paprika.
• Dairy-Free: Skip the cream and stir in 1–2 tablespoons olive oil at the end.

  The sauce will still be lush.

• Veggie Boost: Add diced bell peppers or mushrooms at the start; they’ll melt into the sauce and add body.
• Pesto Finish: Stir in 2 tablespoons basil pesto at the end for an herby kick.

FAQ

Can I use frozen chicken?

Yes, but for food safety and even cooking, it’s best to thaw chicken in the fridge first. If you must start from frozen, extend the cook time and ensure the center reaches 165°F. Thawing leads to better texture.

What’s better: chicken breasts or thighs?

Both work.

Breasts are leaner and slice neatly, while thighs are more forgiving and stay juicy. If you tend to overcook chicken, thighs give you a safety net.

Can I make this without a slow cooker?

Absolutely. Simmer the sauce in a Dutch oven, add the chicken, cover, and cook on low heat for about 25–35 minutes, flipping once, until cooked through.

Stir in cream and basil at the end.

How do I thicken the sauce?

Let the sauce simmer uncovered on High for 15–20 minutes after the chicken is cooked, or stir in a couple tablespoons of grated Parmesan. Cream cheese also thickens nicely.

Is there a substitute for fresh basil?

Use 1–2 teaspoons dried basil added at the start, then finish with a spoonful of pesto or a sprinkle of parsley for freshness. Fresh basil is ideal, but this combo works well.

What should I serve it with?

Pasta is classic, especially penne or spaghetti.

Rice, polenta, mashed potatoes, or crusty bread are great, and zucchini noodles keep it lighter.

Can I add cheese directly to the crockpot?

Yes, cream cheese and Parmesan both melt well. Add near the end and stir until smooth to avoid clumping.

In Conclusion

Tomato Basil Crockpot Chicken is comfort food made easy. It’s rich but balanced, simple but special, and perfect for busy nights or lazy Sundays.

With a few pantry staples and fresh basil, you get a flavorful, hands-off dinner that’s ready when you are. Keep this one in your rotation—you’ll come back to it again and again.