Tender chicken breasts slow-cooked in a rich, creamy tomato basil sauce, creating a comforting and flavorful dinner with minimal effort.

4 boneless, skinless chicken breasts

1 can (14 oz) diced tomatoes, undrained

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

3 cloves garlic, minced

1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)

1 teaspoon Italian seasoning

Salt and pepper, to taste

1 tablespoon olive oil

Fresh basil leaves, for garnish

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Heat olive oil in a skillet over medium heat. Lightly brown the chicken breasts on both sides, about 2 minutes per side. Transfer the chicken to the slow cooker.
In a bowl, mix together diced tomatoes (with their juices), garlic, dried basil, Italian seasoning, salt, and pepper. Pour this mixture over the chicken in the slow cooker.
Cover and cook on low for 4-6 hours, until the chicken is tender and cooked through.
About 30 minutes before serving, stir in the heavy cream and Parmesan cheese. Cook uncovered to slightly thicken the sauce.
Garnish with fresh basil leaves before serving.

For a dairy-free option, substitute heavy cream with coconut milk.

Add mushrooms or spinach to the slow cooker for extra texture and nutrition.

Sprinkle crushed red pepper flakes for a spicy kick.

Serve over zucchini noodles or cauliflower rice for a lower-carb meal.

Store leftovers in the refrigerator for up to 3 days and reheat gently to prevent cream separation.

This recipe is naturally gluten-free if using gluten-free seasonings and Parmesan.

Chicken thighs can be used instead of breasts for even juicier results, adjusting cook time as needed.