Description
A comforting, tender chicken dish in a creamy tomato basil sauce, perfectly slow-cooked for rich flavor. Ideal for busy nights with minimal effort.
Ingredients
4 boneless, skinless chicken breasts
2 cups crushed tomatoes (canned or fresh)
1/2 cup heavy cream
1/4 cup olive oil
1 small onion, diced
4 garlic cloves, minced
1 tablespoon fresh basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon sugar
Instructions
Heat olive oil in a skillet over medium heat; sauté onion and garlic until softened.
Add chicken breasts and cook until browned on both sides, about 5 minutes.
Transfer everything to the slow cooker and stir in crushed tomatoes, basil, oregano, salt, pepper, and sugar.
Cook on low for 3-4 hours until chicken reaches 165°F (74°C).
Stir in heavy cream during the last 30 minutes of cooking.
Serve warm, optionally over rice or pasta.
Notes
Substitute heavy cream with coconut milk for a non-dairy option.
Add diced zucchini, bell peppers, or spinach for extra veggies.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American