If you want a weeknight dinner that basically cooks itself, this Crockpot Tomato Basil Chicken is it. Tender chicken soaks up a rich tomato sauce with garlic, basil, and a hint of creaminess at the end. It tastes like something from your favorite Italian spot, but it’s made with pantry staples and a slow cooker.

Serve it over pasta, rice, or roasted veggies—whatever you have on hand. If you love easy, comfort-forward dinners, you’ll keep this one on repeat. For another simple pasta night idea, check out this bright and creamy option: Mediterranean Cream Cheese Pasta or this cozy classic: Creamy Garlic Chicken Pasta.

Crockpot Tomato Basil Chicken - Easy, Cozy, and Full of Flavor

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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 Method

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken breasts or thighs
• 1 (28-ounce) can crushed tomatoes (fire-roasted if you like a smoky note)
• 2 tablespoons tomato paste
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (plus more to taste)
• 1/2 teaspoon red pepper flakes (optional for gentle heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/3–1/2 cup heavy cream or half-and-half (optional but recommended)
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/2 cup fresh basil leaves, chopped (reserve some for garnish)
• Cooked pasta, rice, or cauliflower rice for serving

Method

 

1. Grease the crockpot lightly with olive oil. Place chicken in an even layer.
2. In a bowl, stir together crushed tomatoes, tomato paste, onion, garlic, oregano, dried basil, red pepper flakes, salt, pepper, olive oil, and chicken broth.
3. Pour the tomato mixture over the chicken, covering it well.
4. Cook on Low for 4–6 hours or on High for 2.5–3.5 hours, until the chicken is very tender and easily shreds.
5. Shred the chicken directly in the crockpot with two forks or slice it into chunks and return to the sauce.
6. Stir in heavy cream (or half-and-half), Parmesan, and most of the fresh basil. Taste and adjust salt and pepper.
7. Serve over pasta, rice, or veggies.Top with extra Parmesan and remaining basil.

What Makes This Special

This recipe gives you that slow-simmered, all-day flavor with almost no effort.

The sauce turns silky and fragrant, thanks to crushed tomatoes, garlic, and fresh basil. A splash of cream or half-and-half at the end pulls everything together without making it heavy. You can prep it in under 10 minutes, then let the slow cooker do the work.

It’s flexible, forgiving, and family-friendly.

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts or thighs
• 1 (28-ounce) can crushed tomatoes (fire-roasted if you like a smoky note)
• 2 tablespoons tomato paste
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (plus more to taste)
• 1/2 teaspoon red pepper flakes (optional for gentle heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/3–1/2 cup heavy cream or half-and-half (optional but recommended)
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/2 cup fresh basil leaves, chopped (reserve some for garnish)
• Cooked pasta, rice, or cauliflower rice for serving

Instructions

1. Grease the crockpot lightly with olive oil. Place chicken in an even layer.
2. In a bowl, stir together crushed tomatoes, tomato paste, onion, garlic, oregano, dried basil, red pepper flakes, salt, pepper, olive oil, and chicken broth.
3. Pour the tomato mixture over the chicken, covering it well.
4. Cook on Low for 4–6 hours or on High for 2.5–3.5 hours, until the chicken is very tender and easily shreds.
5. Shred the chicken directly in the crockpot with two forks or slice it into chunks and return to the sauce.
6. Stir in heavy cream (or half-and-half), Parmesan, and most of the fresh basil. Taste and adjust salt and pepper.
7. Serve over pasta, rice, or veggies.

   Top with extra Parmesan and remaining basil.

How to Store

Store leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens as it chills, which makes it great for meal prep. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen if needed.

Freeze for up to 3 months; thaw overnight in the fridge before reheating.

Benefits of This Recipe

• Hands-off cooking: Minimal prep, the slow cooker does the rest.
• Customizable: Works with breasts or thighs, creamy or dairy-free.
• Meal-prep friendly: Keeps well and reheats beautifully.
• Balanced comfort: Protein-rich chicken with a zesty, herby tomato base.

What Not to Do

• Don’t overcook on High: Chicken can dry out. If you can, choose Low for the most tender result.
• Don’t skip seasoning: Taste after adding cream and adjust salt—it lifts the flavors.
• Don’t add dairy too early: Stir in cream at the end to prevent curdling.
• Don’t overcrowd with add-ins: Keep extras simple so the tomato-basil flavor shines.

Variations You Can Try

• Vegetable boost: Add sliced mushrooms or baby spinach in the last 30 minutes.
• Sun-dried tomato twist: Stir in chopped sun-dried tomatoes and a splash of their oil for deeper flavor. If you love that note, try this creamy pasta, too: Creamy Sun Dried Tomato Fettuccine.
• Lighter dairy: Swap heavy cream for half-and-half or plain Greek yogurt (temper first with some warm sauce).
• Cheesy finish: Top with fresh mozzarella slices in the last 10 minutes until melty.
• Spicy kick: Add more red pepper flakes or a pinch of cayenne.
• Pasta night: Toss with rigatoni or penne.

  For another tomato-basil inspired dinner, see Tomato Basil Cream Rigatoni.

If one-pan comfort meals are your thing, you might also like this creamy skillet: Tuscan Chicken Gnocchi Skillet or this cozy orzo favorite: One Pot Parmesan Chicken Orzo.

FAQ

Can I use frozen chicken?

For food safety and best texture, use thawed chicken. If starting from frozen, thaw in the fridge overnight before cooking.

How do I make it dairy-free?

Skip the cream and Parmesan. Add a drizzle of olive oil and a spoonful of cashew cream or coconut milk at the end if you still want a hint of richness.

Can I make this on the stovetop?

Yes.

Sear the chicken in a large pot, add the sauce ingredients, and simmer covered on low until tender (about 25–35 minutes). Shred, then stir in cream, Parmesan, and basil.

What’s the best pasta to serve with this?

Short shapes like penne, rigatoni, or orecchiette hold the sauce well. Egg noodles or gnocchi also work nicely.

Breasts or thighs—which is better?

Use what you prefer.

Thighs stay extra juicy, while breasts are lean and shred easily. Both are great in the slow cooker.

Final Thoughts

Crockpot Tomato Basil Chicken gives you deep, homestyle flavor with barely any work. It’s adaptable, comforting, and perfect for busy nights or easy entertaining.

Make a big batch, stash portions in the freezer, and dinner practically handles itself. For another crowd-pleasing, creamy chicken dinner, try this lighter favorite: Creamy Greek Yogurt Alfredo Chicken Pasta. And if you’re in a tomato-basil mood, you’ll also love this simple classic: Mediterranean Feta Tomato Pasta.