Description
Chicken simmers in a silky tomato sauce enriched with cream cheese, then crowned with fresh basil and parmesan, filling your kitchen with irresistible aromas.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 (14-ounce) can diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 4 ounces cream cheese
- 1 teaspoon dried basil
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped
Instructions
- Heat olive oil in a skillet over medium-high heat and brown the chicken breasts on both sides for 3–4 minutes per side.
- Transfer the browned chicken to the slow cooker.
- In the same skillet, sauté the chopped onion and minced garlic until softened, about 2–3 minutes.
- Stir in the diced tomatoes and chicken broth, then pour the mixture over the chicken in the slow cooker.
- Cook on low for 4–6 hours or until the chicken is cooked through and tender.
- About 15 minutes before serving, stir in the cream cheese and heavy cream until the sauce is smooth.
- Add the dried basil, salt, and black pepper, then cover and cook on high for an additional 10–15 minutes.
- Just before serving, stir in the grated Parmesan cheese and chopped fresh basil.
Notes
- For extra flavor, you can marinate the chicken in a mix of olive oil, garlic, and herbs before browning.
- Fresh tomatoes can be used instead of canned when they are in season for a brighter taste.
- Swap heavy cream for half-and-half or Greek yogurt for a lighter sauce variation.
- This dish pairs beautifully with pasta, rice, or crusty bread to soak up the creamy sauce.