Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 1/2 cup chicken broth
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, mix crushed tomatoes, tomato sauce, garlic, oregano, salt, pepper, and red pepper flakes (if using). Pour over chicken.
- Cook on LOW for 4–5 hours or HIGH for 2–2.5 hours, until chicken reaches 165°F.
- Shred chicken in the cooker with two forks.
- Stir in fresh basil and heavy cream. Cook on LOW for 15–20 minutes more. Add chicken broth if sauce is too thick.
- Serve warm over pasta, rice, or polenta; garnish with extra basil and parmesan if desired.
Notes
- For extra richness, stir in 1/4 cup grated parmesan at the end.
- Use rotisserie chicken for a 30-minute version—add cooked chicken in last 15 minutes.
- Stir in 1/2 cup heavy cream only after cooking is complete to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: /gluten-free, dairy-adjustable
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
