Slow Cooker Creamy Tomato Basil Chicken Breast

 Here’s a fresh and flavorful recipe for Slow Cooker Creamy Tomato Basil Chicken Breast:

Ingredients:

4 boneless, skinless chicken breasts

1 can (14.5 oz) diced tomatoes, undrained

1 cup tomato sauce

1 cup heavy cream

1/2 cup chicken broth

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper, to taste

1/4 teaspoon red pepper flakes (optional, for a bit of heat)

1/4 cup fresh basil leaves, chopped

2 tablespoons olive oil

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons water (if using cornstarch)

Instructions:

1.Prepare the Slow Cooker:

   Lightly grease the slow cooker with cooking spray or a little olive oil.

2.Sear the Chicken (Optional):

 Heat olive oil in a skillet over medium-high heat.

 Season the chicken breasts with salt and pepper.

Sear the chicken breasts in the hot skillet for about 2-3 minutes per side until lightly browned. This step is optional but adds extra flavor.

3.Combine the Sauce Ingredients:

   In a mixing bowl, combine the diced tomatoes, tomato sauce, heavy cream, chicken broth, onion, garlic, dried basil, oregano, salt, pepper, and red pepper flakes if using.

4.Add to Slow Cooker:

   Place the seared or raw chicken breasts in the bottom of the slow cooker.

   Pour the tomato mixture over the chicken breasts, making sure they are well coated.

5.Cook:

   Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

6.Finish the Sauce:

   If you want a thicker sauce, mix cornstarch with water to make a slurry. About 30 minutes before serving, stir the slurry into the sauce in the slow cooker and let it cook on high until the sauce thickens.

 Stir in the fresh chopped basil just before serving.

7.Serve:

   Serve the creamy tomato basil chicken over pasta, rice, or with a side of crusty bread to soak up the delicious sauce.

Enjoy your meal!