Add a (14.5 oz) can of diced tomato and a (8 oz) can of Tomato Sauce to a 3-6 quart slow cooker.
Whisk 1 cup heavy cream and 1 tablespoon Corn starch. Stir in fresh minced garlic, italian seasoning, salt, and freshly ground black pepper.
Add chicken breasts and press it down into the sauce.
cook on low for 5-6 hours. Check with an instant read thermometer. The center of the chicken should be at 165°F. The size of the slow cooker also determines the cooking time. If you have a fuller slow cooker, it will take more time. And a larger one will take less time.
stir in fresh basil and serve over pasta or rice.
Video
Notes
If you feel that this needs more seasoning you can add in some more finely minced garlic cloves along with some dried herbs.Storing Leftovers:You can freeze the leftovers for up to 2-3 weeks. It tastes so good even when you freeze it. You can freeze the chicken breasts separately for individual meals. But, make sure you thaw it completely and reheat it at 350 degrees F for about 25-30 minutes.
Nutrition
Nutrition Facts
Crockpot Tomato Basil Chicken
Amount Per Serving
Calories 254Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 115mg38%
Sodium 514mg22%
Potassium 396mg11%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
Vitamin A 625IU13%
Vitamin C 2mg2%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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