Slow Cooker Creamy Tomato Basil Chicken

This recipe leans on a carton of store‑bought creamy tomato basil soup for both flavor and ease. Simply pour the soup and a handful of pantry staples over raw chicken breasts, then let the slow cooker do the work. The result is tender chicken in a velvety tomato-basil sauce—classic American slow‑cooker comfort with a nod to Italian flavors. It’s the kind of weeknight dinner you can set up in minutes and come home to something that tastes like you fussed.

Serving Ideas

• Spoon over buttered pasta, creamy polenta, or steamed rice.
• Balance the richness with a crisp salad or roasted vegetables (broccoli, green beans, zucchini).
• Add crusty bread or garlic bread to mop up the sauce.
• Pair with a light Italian red wine or sparkling water with lemon.

Slow Cooker Creamy Tomato Basil Chicken (5 Ingredients)

Ingredients

Directions

1. Layer Chicken
   Place raw chicken breasts in a 5–7 quart slow cooker. Season with salt, pepper, and Italian seasoning.
2. Mix Sauce
   Whisk soup and cream together until smooth. Pour over chicken, ensuring it’s mostly submerged.
3. Cook Low & Slow
   Cover and cook:
   • LOW for 4–5 hours, or
   • HIGH for 2½–3 hours, until chicken is tender and reaches 165°F.
4. Add Cheese
   Sprinkle mozzarella over the top. Cover and cook 10–15 minutes more, until melted and sauce thickens slightly.
5. Adjust & Serve
   Taste and adjust seasoning. Slice or shred chicken into the sauce if desired. Serve over pasta, rice, or polenta. Garnish with fresh basil or parsley.