Ingredients
- 14 oz can diced tomatoes with Italian herbs
- 1 cup tomato pasta sauce
- 3/4 cup evaporated milk or heavy cream
- 1 tablespoon corn starch
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 4 boneless skinless chicken breasts
- 2 tablespoons finely chopped fresh basil
Directions
- Add tomatoes and pasta sauce to a 3-6-quart Crock Pot. Whisk together cream and corn starch and add to the Crock Pot. Stir in garlic, salt, basil and pepper.
- Add chicken breasts and press down into the sauce.
- Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your Crock Pot — a fuller Crock Pot will take longer to cook, so a larger one will cook faster. Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!