Slow Cooker Creamy Tomato Basil Chicken
This recipe uses a carton of store-bought creamy tomato basil soup to deliver both rich flavor and convenience. Simply pour the soup along with a few pantry staples over raw chicken breasts, then let the slow cooker handle the rest. The result is tender chicken coated in a smooth, velvety tomato-basil sauce—a comforting dish that blends classic American slow-cooker ease with subtle Italian-inspired flavors. It’s perfect for busy weeknights when you want a meal that feels homemade with minimal effort.
Serving Ideas
- Serve over buttered pasta, creamy polenta, or steamed rice.
- Pair with a fresh salad or roasted vegetables like broccoli, green beans, or zucchini to balance the richness.
- Add crusty bread or garlic bread to soak up the sauce.
- Enjoy with a light Italian red wine or sparkling water with lemon.
Slow Cooker Creamy Tomato Basil Chicken (5 Ingredients)
Ingredients
- Chicken breasts — 2 lbs (about 4 medium), boneless and 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 the raw chicken breasts in a 5–7 quart slow cooker. Season with salt, pepper, and Italian seasoning.
Mix Sauce
Whisk together the soup and heavy cream until smooth, then pour over the chicken, making sure it is mostly covered.
Cook Low & Slow
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is tender and reaches 165°F.
Add Cheese
Sprinkle mozzarella over the top, cover, and cook for an additional 10–15 minutes until melted and slightly thickened.
Adjust & Serve
Taste and adjust seasoning as needed. Slice or shred the chicken into the sauce if desired. Serve over pasta, rice, or polenta, and garnish with fresh basil or parsley.
