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.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts | 2 lbs (about 4 medium) | Boneless, skinless |
| Creamy tomato basil soup | 1 carton (32 oz) | Store‑bought |
| Heavy cream | 1 cup | Whisked into soup |
| Mozzarella cheese | 1 cup | Shredded |
| Italian seasoning | 1 tsp | Dried |
| Kosher salt | ½ tsp | To taste |
| Black pepper | ¼ tsp | To taste |
| Fresh basil or parsley | 2 tbsp | Optional garnish |
Directions
- Layer Chicken
Place raw chicken breasts in a 5–7 quart slow cooker. Season with salt, pepper, and Italian seasoning. - Mix Sauce
Whisk soup and cream together until smooth. Pour over chicken, ensuring it’s mostly submerged. - 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.
- Add Cheese
Sprinkle mozzarella over the top. Cover and cook 10–15 minutes more, until melted and sauce thickens slightly. - 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.
