Crockpot Tomato Basil Chicken Recipe

cindy — Fri, 16 Oct 2020 10:00:54 +0000

We are in a recipe rut here at home. I hate it when that happens, does it ever happen to you? I get so tired of fixing the same recipes over and over. I haven’t been good about meal planning since Covid started, I guess I need to get back in that practice, it would help things rotate better. This recipe rut had me thinking creatively the other day and Crockpot Tomato Basil Chicken was born.

Our weeknight schedule is so busy we already have a fast food night on Wednesday on the way to church and Thursday is on your own night because I teach piano til 7pm and Ron is at church for worship team rehearsal til about 8:30pm. Sometimes we eat leftovers or sandwiches and sometimes we do fast food or order out from a restaurant on Thursdays.

Anyway, our crazy schedule, and my love for the combo of tomato and basil led me to create this recipe the other night. I had all these ingredients on hand so that made it even better. This recipe cooks for about 4 hours on low in a crockpot or slow cooker, so plan accordingly.

Crockpot Tomato Basil Chicken Ingredients

2 lbs chicken breasts skinless, boneless
10.75 oz Campbell’s Tomato Soup
3/4 cup heavy cream
1 TBS corn starch
2 tsp minced garlic
1 TBS dried basil or more to taste
1/4 tsp black pepper
1 cup Parmesan Cheese shredded

Instructions

Line the crockpot with a crockpot liner for easy clean up.
Place the chicken pieces in the bottom of the crockpot.
In a medium bowl, whisk together the soup, cream, corn starch, garlic, basil, and pepper.
Pour the sauce over the chicken. Flip the chicken over so that sauce is on both sides. Use a large spoon to cover the chicken in the sauce if necessary.
Cover and cook on low for 3 hours 45 minutes.
Remove the lid, sprinkle on the cheese and replace the lid. Continue cooking for 15 more minutes or until cheese is melted and internal chicken temperature reaches 165° F.
Serve with a side of spaghetti and garlic bread.