Tomato Basil Crockpot Chicken – Cozy, Flavorful, and Effortless

This Tomato Basil Crockpot Chicken hits that sweet spot between comfort food and weeknight convenience. It’s rich, creamy, and packed with bright tomato and basil flavor, yet it takes just minutes to prep. You toss it in the slow cooker, walk away, and come back to tender, saucy chicken that tastes like you put in way more effort.

It’s perfect for serving over pasta, rice, or mashed potatoes. If you love low-lift meals that feel special, this one will quickly become a favorite.

Tomato Basil Crockpot Chicken - Cozy, Flavorful, and Effortless

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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

  

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 (14.5-ounce) can crushed tomatoes or tomato sauce
• 1 (14.5-ounce) can diced tomatoes (fire-roasted if you like a smoky note)
• 3–4 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream or half-and-half (see variations for dairy-free)
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1–2 tablespoons tomato paste (optional, for richer tomato flavor)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for heat)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup fresh basil leaves, chopped (plus extra for garnish)

Instructions

 

• Lightly grease the crockpot with a little olive oil or cooking spray. Place the chicken in an even layer on the bottom. Season both sides with salt and pepper.
• In a medium bowl, combine the crushed tomatoes, diced tomatoes, tomato paste (if using), chicken broth, onion, garlic, dried basil, dried oregano, red pepper flakes, olive oil, and a pinch of salt. Stir well.
• Pour the tomato mixture over the chicken, ensuring it’s mostly covered. Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is tender and easily shreds with a fork.
• About 20 minutes before serving, stir in the heavy cream (or half-and-half) and Parmesan. Add the chopped fresh basil. Taste and adjust salt and pepper.
• If you want a thicker sauce, remove the lid for the last 15–20 minutes to reduce slightly, or stir in 1–2 teaspoons of cornstarch mixed with 1 tablespoon of cold water and cook until thickened.
• Shred the chicken in the pot or leave it in larger pieces, depending on your preference. Stir to coat in sauce.
• Serve over pasta, rice, polenta, mashed potatoes, or zucchini noodles. Garnish with extra fresh basil and more Parmesan.

What Makes This Recipe So Good

This dish has the classic pairing of tomatoes and basil, but with a slow-cooked twist that makes everything melt together. The sauce gets silky and full-bodied as it simmers, coating the chicken beautifully.

It’s kid-friendly, crowd-pleasing, and flexible enough for different sides and diets.

• Minimal prep: Everything goes into the crockpot—no searing needed.
• Balanced flavor: Bright tomatoes, fresh basil, a touch of creaminess, and savory garlic.
• Versatile serving options: Toss with pasta, spoon over rice or cauliflower rice, or serve with crusty bread.
• Great for leftovers: The sauce tastes even better the next day.
• Works with chicken breasts or thighs: Both come out tender and juicy.

Shopping List

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 (14.5-ounce) can crushed tomatoes or tomato sauce
• 1 (14.5-ounce) can diced tomatoes (fire-roasted if you like a smoky note)
• 3–4 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream or half-and-half (see variations for dairy-free)
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1–2 tablespoons tomato paste (optional, for richer tomato flavor)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for heat)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup fresh basil leaves, chopped (plus extra for garnish)

Instructions

1. Lightly grease the crockpot with a little olive oil or cooking spray. Place the chicken in an even layer on the bottom. Season both sides with salt and pepper.
2. In a medium bowl, combine the crushed tomatoes, diced tomatoes, tomato paste (if using), chicken broth, onion, garlic, dried basil, dried oregano, red pepper flakes, olive oil, and a pinch of salt.

   Stir well.

3. Pour the tomato mixture over the chicken, ensuring it’s mostly covered. Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is tender and easily shreds with a fork.
4. About 20 minutes before serving, stir in the heavy cream (or half-and-half) and Parmesan. Add the chopped fresh basil.

   Taste and adjust salt and pepper.

5. If you want a thicker sauce, remove the lid for the last 15–20 minutes to reduce slightly, or stir in 1–2 teaspoons of cornstarch mixed with 1 tablespoon of cold water and cook until thickened.
6. Shred the chicken in the pot or leave it in larger pieces, depending on your preference. Stir to coat in sauce.
7. Serve over pasta, rice, polenta, mashed potatoes, or zucchini noodles. Garnish with extra fresh basil and more Parmesan.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in freezer-safe containers for up to 3 months.

  Thaw overnight in the fridge before reheating.

• Reheat: Warm gently on the stove over low heat or in the microwave in short bursts, adding a splash of broth or cream to loosen the sauce if needed.
• Make-ahead: Combine all ingredients except cream, Parmesan, and fresh basil in a zip-top bag and freeze. Thaw, then cook as directed and add dairy and basil at the end.

Health Benefits

• Lean protein: Chicken breasts are a solid source of protein to support muscle repair and satiety.
• Lycopene-rich tomatoes: Tomatoes provide antioxidants like lycopene, which support heart health and cell protection.
• Herbs for flavor minus extra salt: Basil, oregano, and garlic add big flavor so you can keep sodium in check.
• Customizable fat content: Use half-and-half or a dairy-free option to tailor the richness to your dietary needs.

What Not to Do

• Don’t overcook the chicken: Even in a slow cooker, chicken can dry out. Check at the low end of the time range.
• Don’t add cream too early: Dairy can separate if cooked for hours.

  Stir it in near the end.

• Don’t skip seasoning: Taste and adjust salt, especially if you use low-sodium broth and tomatoes.
• Don’t crowd the pot with extras: Too many add-ins can water down the sauce. Keep it balanced.
• Don’t forget fresh basil: It brightens the dish and makes the tomato flavor pop.

Recipe Variations

• Dairy-free: Swap cream for full-fat coconut milk and omit Parmesan or use a dairy-free Parmesan-style cheese.
• Extra veggies: Add sliced mushrooms, bell peppers, spinach, or zucchini during the last hour of cooking.
• Sun-dried tomato twist: Stir in 1/4 cup chopped sun-dried tomatoes (in oil) for deeper flavor.
• Balsamic boost: Add 1–2 teaspoons balsamic vinegar at the end for a touch of sweetness and acidity.
• Spicy arrabbiata style: Increase red pepper flakes and use fire-roasted tomatoes.
• Creamier sauce: Blend half the sauce with an immersion blender before adding cream for a smoother texture.
• Thighs for extra tenderness: Use boneless, skinless thighs if you prefer richer, more forgiving meat.
• High-protein pasta bowl: Toss with chickpea or lentil pasta and add steamed broccoli.

FAQ

Can I use frozen chicken?

It’s best to thaw chicken before using the slow cooker for food safety and even cooking. If you only have frozen, thaw it in the refrigerator overnight, then proceed with the recipe.

What pasta shape works best?

Short shapes like penne, rigatoni, or rotini catch the sauce nicely.

Or go classic with spaghetti or fettuccine. Cook pasta separately and toss with the sauce right before serving.

How can I thicken the sauce without dairy?

Use a cornstarch slurry (1–2 teaspoons cornstarch mixed with 1 tablespoon cold water) and simmer until thickened. You can also reduce the sauce by cooking uncovered for 15–20 minutes.

Can I make this on the stovetop?

Yes.

Sauté onion and garlic in olive oil, add tomatoes and seasonings, then simmer for 10 minutes. Add chicken, cover, and cook on low until tender (20–30 minutes for breasts, longer for thighs). Stir in cream, Parmesan, and fresh basil at the end.

What sides go well with this?

Garlic bread, a simple green salad, roasted asparagus, sautéed spinach, or buttered noodles are all great.

Polenta or mashed potatoes also make a cozy base.

Can I make it gluten-free?

The main recipe is naturally gluten-free. Just pair it with gluten-free pasta, rice, or polenta, and double-check labels on broth and Parmesan.

Why is my sauce watery?

Some tomatoes release extra liquid. Thicken with a slurry, remove the lid to reduce, or add a tablespoon of tomato paste.

Make sure you didn’t add too much broth.

Is it okay to shred the chicken?

Absolutely. Shredded chicken soaks up the sauce and is perfect for tossing with pasta or piling onto rice. If you prefer slices or whole pieces, that works too.

Wrapping Up

Tomato Basil Crockpot Chicken is the kind of recipe that slips into your rotation and stays there.

It’s simple to prep, full of cozy flavor, and adaptable to your kitchen and schedule. With a few pantry staples and fresh basil, you’ll have a meal that tastes restaurant-worthy with almost no effort. Keep this one bookmarked for busy nights, casual dinners with friends, or anytime you want something warm and satisfying.