Slow Cooker Creamy Tomato Basil Chicken
Servings: 6
Calories: 492kcal
Ingredients
- 2 ½ pounds boneless skinless chicken breasts
- 2 teaspoons minced garlic
- 1 cup tomato sauce
- 1 cup evaporated milk , cream, or dairy-free substitute
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 tablespoon dried Italian seasoning
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh basil , sliced into thin strips (chiffonade), more for garnish
- 12 ounces gluten-free spaghetti (I like Jovial brand)
Instructions
- Place the chicken breasts in the bottom of the slow cooker and top with the garlic.
- In a medium bowl, whisk together the tomato sauce, milk, cornstarch, salt, dried Italian seasoning, and black pepper. Then, pour the mixture over the chicken.
- Cook the chicken on low for 3 hours or high for 1 ½ hours (or until the internal temperature reaches 165°F).
- Once cooked, stir the fresh basil into the sauce. Serve the chicken over gluten-free pasta and top with additional fresh basil, if desired.
Notes
I like to stir in ½ -1 cup of the pasta cooking water into the sauce and toss the gluten-free spaghetti in the sauce before serving.
Nutrition
Calories: 492kcal | Carbohydrates: 51g | Protein: 49g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 133mg | Sodium: 877mg | Potassium: 968mg | Fiber: 2g | Sugar: 6g | Vitamin A: 402IU | Vitamin C: 6mg | Calcium: 143mg | Iron: 2mg