This slow cooker chicken with tomato basil sauce is my go-to for an easy, hands-off dinner that still tastes fresh and homemade. The chicken cooks until tender in a garlicky tomato sauce, then you finish with basil for a bright, classic flavor.
Why you’ll love this recipe
- Minimal prep and the slow cooker does the work.
- Family-friendly flavors (tomato, garlic, basil).
- Versatile for pasta, rice, mashed potatoes, or crusty bread.
- Great make-ahead option for meal prep and leftovers.
Ingredients you’ll need
- Boneless, skinless chicken breasts or thighs
- Crushed tomatoes (or tomato sauce for a smoother texture)
- Onion
- Garlic
- Tomato paste (for richness)
- Italian seasoning
- Crushed red pepper flakes (optional)
- Salt and black pepper
- Olive oil (optional, for extra body)
- Fresh basil (stirred in at the end)
How to make slow cooker chicken with tomato basil sauce
This is a dump-and-go style recipe with one key step: add the basil at the end so it stays fresh and fragrant.
- Add sliced onion and minced garlic to the slow cooker insert.
- Place chicken on top and season with salt, pepper, Italian seasoning, and optional red pepper flakes.
- Whisk crushed tomatoes and tomato paste together, then pour over the chicken.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and tender.
- Remove chicken, shred or slice, then return it to the sauce.
- Stir in chopped fresh basil right before serving.
Best chicken to use
Chicken thighs stay especially juicy and are very forgiving in the slow cooker. Chicken breasts work great too; just avoid overcooking by sticking to the lower end of the time range and using a thermometer if you can (165°F internal temperature).
How to thicken the sauce (optional)
- Leave the lid slightly ajar for the last 20 to 30 minutes on HIGH to reduce.
- Stir in an extra tablespoon of tomato paste.
- For a silky finish, stir in a small pat of butter or a drizzle of olive oil right before serving.
Serving ideas
- Toss with spaghetti, penne, or rigatoni and top with Parmesan.
- Spoon over rice or creamy polenta.
- Serve with mashed potatoes and a simple green salad.
- Use as a sandwich filling on toasted rolls with mozzarella.
Storage and reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stove over medium-low heat or in the microwave, adding a splash of water if the sauce thickens.
Helpful tips
- If your sauce tastes a little acidic, a small pinch of sugar can balance it.
- Add basil at the end for the best flavor and color.
- For extra veggies, stir in baby spinach during the last 5 minutes or add sliced mushrooms at the start.
