Description
This slow cooker meal delivers the ultimate comfort food upgrade: tender chicken swimming in a velvety tomato sauce that tastes like it simmered all day because it actually did.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 cup chicken broth, low sodium
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 cup fresh basil leaves, roughly chopped, plus extra for garnish
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup freshly grated Parmesan cheese
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook onions until translucent (3-4 minutes), add garlic for 30 seconds, then transfer to slow cooker.
- Pat chicken breasts dry, season with salt and pepper. Sear in remaining oil for 2-3 minutes per side until golden, then place on top of onions in slow cooker.
- Combine crushed tomatoes, chicken broth, tomato paste, Italian seasoning, red pepper flakes, and half the basil in a bowl. Pour over chicken.
- Cover and cook on low for 6 hours or high for 3-4 hours until chicken reaches 165°F.
- Remove chicken, shred with two forks, and return to slow cooker. Stir in heavy cream and half the Parmesan cheese.
- Continue cooking for 30 minutes, then stir in remaining fresh basil.
- Serve over pasta, rice, or with crusty bread, garnished with remaining Parmesan and fresh basil leaves.