Ingredients
Scale
- 1 (14-ounce) can diced tomatoes with Italian herbs, with juice
- 1 cup marinara sauce
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ½ cup heavy whipping cream
- 2 tablespoons cornstarch
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons finely chopped fresh basil
- Grated Parmesan cheese, for serving
Instructions
- Mix the diced tomatoes, marinara sauce, garlic, salt, Italian seasoning, dried basil, and pepper in a bowl.
- Place the chicken breasts into the slow cooker.
- Pour the tomato mixture over the chicken.
- Cover and cook on Low for 5–6 hours or High for 2½–3 hours.
- Whisk together the heavy cream and cornstarch until smooth.
- Stir the cream mixture into the slow cooker.
- Cook for another 15–20 minutes, until the sauce thickens.
- Sprinkle with fresh basil and Parmesan cheese before serving.
Cooking Information
- Prep Time: 10 minutes
- Cook Time: 5 hours 20 minutes (Low setting)
- Total Time: 5 hours 30 minutes
- Yield: 4 servings
- Category: Dinner
Notes
- Stir the cream and cornstarch together thoroughly before adding them to prevent lumps.
- Freshly grated Parmesan provides the best flavor and texture.
- Serve immediately over pasta, rice, or mashed potatoes for the best results.
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