Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 4 Servings
This dish is slow-cooked to perfect for about 4 hours! You can just imagine how delicious this would taste! With a very simple set of ingredients, this recipe is the best decision you will ever make today. Serve it over rice, pasta, or salad. Enjoy!
Ingredients:
4 boneless, skinless chicken breasts
2 tbsp finely chopped fresh basil
1 tsp salt
2 tbsp cornstarch
1/4 tsp black pepper
2 tsp minced garlic
1/2 tsp dried basil
3/4 c evaporated milk or heavy cream
14 ounces can of diced tomatoes with Italian herbs
3/4 c tomato pasta sauce
Directions:
In a 3 or 6-quart slow cooker, add the pasta sauce together with the tomatoes.
In a mixing bowl, add cornstarch and cream. Whisk until well blended. Pour the mixture into the slow cooker with the tomatoes.
Add salt, pepper, garlic, and basil. Stir everything until well incorporated.
Lay the chicken breasts over the sauce and gently press them.
Cover and seal the slow cooker, then cook the dish for about 3 to 5 hours on a low setting or until done.
Add the dried basil and stir until well blended.
Serve right away over salad, pasta, or rice. Enjoy!
Notes:
Feel free to use a 6-quart slow cooker for this recipe if you want to double it.
I highly suggest you use an instant-read thermometer to check if the chicken is cooked. It should read about 165 degrees F.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 210cal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp finely chopped fresh basil
- 1 tsp salt
- 2 tbsp cornstarch
- 1/4 tsp black pepper
- 2 tsp minced garlic
- 1/2 tsp dried basil
- 3/4 c evaporated milk or heavy cream
- 14 ounces can of diced tomatoes with Italian herbs
- 3/4 c tomato pasta sauce
Instructions
In a 3 or 6-quart slow cooker, add the pasta sauce together with the tomatoes.
In a mixing bowl, add cornstarch and cream. Whisk until well blended. Pour the mixture into the slow cooker with the tomatoes.
Add salt, pepper, garlic, and basil. Stir everything until well incorporated.
Lay the chicken breasts over the sauce and gently press them.
Cover and seal the slow cooker, then cook the dish for about 3 to 5 hours on a low setting or until done.
Add the dried basil and stir until well blended.
Serve right away over salad, pasta, or rice. Enjoy!
Notes
Feel free to use a 6-quart slow cooker for this recipe if you want to double it. I highly suggest you use an instant-read thermometer to check if the chicken is cooked. It should read about 165 degrees F. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
