Chicken simmers in tomato basil cream, delivering rich, dependable comfort for any hassle-free dinner.
# What You'll Need:
→ Canned Goods
01 - 1 (14 oz) can diced tomatoes with Italian herbs
02 - 1 cup tomato pasta sauce
→ Seasonings
03 - 2 teaspoons minced garlic
04 - 1 teaspoon salt
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon dried basil
07 - 1/4 teaspoon ground black pepper
→ Dairy
08 - 1/2 cup evaporated milk or heavy cream
→ Thickening Agent
09 - 2 tablespoons corn starch
→ Protein
10 - 4 boneless skinless chicken breasts
→ Fresh Herbs
11 - 2 tablespoons finely chopped fresh basil
# How to make it:
01 - Place diced tomatoes, pasta sauce, minced garlic, salt, Italian seasoning, dried basil, and ground black pepper into a 3-6 quart slow cooker. Stir thoroughly to blend the flavors.
02 - Whisk evaporated milk or heavy cream together with corn starch in a bowl until the mixture is completely smooth.
03 - Add the corn starch-cream mixture to the slow cooker and stir until well combined.
04 - Submerge the chicken breasts into the sauce inside the slow cooker, ensuring they are evenly coated.
05 - Cover and cook on low heat for 3 to 5 hours, or until the chicken reaches an internal temperature of 165°F as measured by a meat thermometer.
06 - Stir in chopped fresh basil just before serving to enhance aroma and flavor.
