Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (28 oz) can whole peeled tomatoes, crushed by hand
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup chicken broth
Instructions
- Place chicken breasts in the slow cooker.
- Add crushed tomatoes, garlic, oregano, salt, pepper, chicken broth, and olive oil. Stir gently.
- Cover and cook on LOW for 3.5 to 4 hours, or until chicken shreds easily with a fork.
- Using two forks, shred the chicken directly in the cooker.
- Stir in heavy cream and chopped basil. Cover and cook on LOW for 15–20 minutes more until creamy and fragrant.
- Garnish with fresh basil before serving.
Notes
- For a lighter version, substitute half-and-half or full-fat coconut milk for the heavy cream.
- To thicken the sauce, stir in 1 tbsp cornstarch mixed with 2 tbsp cold water during the final 10 minutes of cooking.
- Serve over pasta, rice, mashed potatoes, or with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 3 hours 45 minutes
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 420 Kcal
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg
