• 2 tsp minced garlic
  • 1 tsp salt
  • 2 tbsp corn starch
  • 3/4 c evaporated milk or heavy cream
  • 14 ounces can of diced tomatoes with Italian herbs
  • 4 boneless, skinless chicken breasts
  • 2 tbsp finely chopped fresh basil
  • 3/4 c tomato pasta sauce
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper


In a 3 or 6-quart slow cooker, add the tomatoes and pasta sauce. Spread them evenly to the bottom.

In a mixing bowl, add cornstarch and cream. Stir until well incorporated.

Add the cream mixture into the slow cooker together with salt, pepper, garlic, and basil. Stir everything until well combined.

Put the chicken breasts over the sauce and press each a bit.

Cover and seal the slow cooker, then cook the chicken breasts for about 3 to 5 hours on a low setting or until cooked through.

Add freshly chopped basil and stir until well blended.

Serve right away over pasta, rice, or salad. Enjoy!


I highly suggest you use slow cooker liners for this for a quick cleanup. Place any leftovers in an airtight container, then place them inside the fridge. Make sure to check the temperature from time to time. Make sure not to overcook them. I used an instant-read thermometer for this. Nutrition Facts: Calories: 210 kcal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg