Slow Cooker Tomato Herb Chicken

Description

This Slow Cooker Tomato Herb Chicken is an easy, comforting dinner featuring juicy chicken breasts slowly cooked in a rich, chunky tomato sauce with garlic, onion, Italian herbs, and simple seasonings. As the chicken cooks, it absorbs the savory tomato juices and becomes incredibly tender while the sauce develops a deep, home-cooked flavor. Diced tomatoes keep the sauce fresh and rustic rather than overly smooth, while oregano, basil, garlic, and a touch of paprika bring everything together. With only a few minutes of preparation, this crockpot chicken is perfect for busy weeknights, family dinners, or meal prep. Serve it over pasta, rice, mashed potatoes, polenta, or alongside crusty bread to soak up every spoonful of tomato sauce.

Ingredients For the Chicken

• 4 large boneless, skinless chicken breasts, about 2 lbs
• 1 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp smoked paprika
• ¾ tsp salt
• ½ tsp freshly ground black pepper

For the Tomato Herb Sauce

• 2 cans (14.5 oz each) diced tomatoes, with juices
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• ½ cup low-sodium chicken broth
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• ½ tsp paprika
• ¼ tsp crushed red pepper flakes, optional
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 1 tsp honey or brown sugar, optional

For Finishing

• 2 tbsp fresh basil or parsley, chopped
• 1 tbsp fresh lemon juice
• Freshly ground black pepper
• Grated Parmesan cheese, optional

Step-by-Step Instructions

1. Lightly grease the inside of a 5–6 quart slow cooker with cooking spray or a small amount of olive oil.
2. Pat the chicken breasts dry with paper towels. This helps the seasonings stick properly.
3. Season both sides of the chicken with garlic powder, Italian seasoning, onion powder, smoked paprika, salt, and black pepper.
4. Arrange the seasoned chicken breasts in a single layer inside the slow cooker.
5. In a large bowl, combine the diced tomatoes and their juices, diced onion, minced garlic, tomato paste, chicken broth, and olive oil.
6. Add oregano, basil, thyme, paprika, optional crushed red pepper flakes, salt, and black pepper.
7. Stir until the tomato paste is evenly incorporated into the sauce.
8. Taste the tomato mixture. If the tomatoes are especially acidic, stir in approximately 1 teaspoon honey or brown sugar to balance their flavor.
9. Pour the tomato mixture evenly over the chicken breasts.
10. Use a spoon to spread plenty of the chunky tomatoes over the top of each chicken breast.
11. Cover the slow cooker securely with the lid.
12. Cook on LOW for approximately 3–4 hours, depending on the thickness of the chicken breasts and your particular slow cooker.
13. Avoid repeatedly lifting the lid because this releases heat and can increase cooking time.
14. Begin checking the chicken early, particularly if the breasts are relatively small.
15. The chicken is safely cooked when the thickest portion reaches an internal temperature of 165°F (74°C).
16. Once cooked, carefully transfer the chicken to a clean plate.
17. Stir the tomato sauce remaining in the slow cooker.
18. If you prefer a thicker sauce, leave the slow cooker uncovered on HIGH for approximately 10–15 minutes to allow some excess moisture to evaporate.
19. Alternatively, combine 1 tablespoon cornstarch with 2 tablespoons cold water and stir the mixture into the sauce.
20. Cook for another 10 minutes until the sauce reaches your preferred consistency.
21. Stir fresh lemon juice into the tomato sauce. This adds brightness and balances the rich tomato flavor.
22. Return the chicken breasts to the slow cooker.
23. Spoon the thickened tomato sauce generously over each piece of chicken.
24. Sprinkle fresh chopped basil or parsley over the top.
25. Add freshly ground black pepper and optional grated Parmesan immediately before serving.
26. Serve the chicken warm with plenty of chunky tomato sauce spooned over each portion.

Tips

• Don’t overcook chicken breasts. Slow cookers vary significantly, so use internal temperature rather than cooking time alone to determine doneness.
• Boneless, skinless chicken thighs can be substituted if you prefer darker, juicier meat.
• Fire-roasted diced tomatoes are an excellent substitute for regular tomatoes and provide a deeper smoky flavor.
• For more vegetables, add sliced mushrooms, bell peppers, zucchini, or spinach.
• Add spinach during the final 10–15 minutes so it doesn’t become overly soft.
• For a richer sauce, stir in a tablespoon of butter at the end.
• Fresh basil should be added after cooking to preserve its color and flavor.
• If serving with pasta, reserve a little pasta water and stir it into the tomato sauce for a silkier consistency.

Notes

This recipe works especially well for meal prep because the chicken remains flavorful when stored with plenty of tomato sauce. Allow leftovers to cool briefly, then refrigerate promptly in an airtight container for up to 3–4 days. Reheat gently with the sauce to prevent the chicken from drying out. The cooked chicken can also be sliced or shredded and used in pasta, wraps, sandwiches, grain bowls, or salads.

Q&A

Can I use frozen chicken breasts directly in the slow cooker?
For more predictable and safe cooking, thaw the chicken completely in the refrigerator before slow cooking.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are excellent in this recipe and remain especially tender.
Can I make the sauce creamy?
Yes. After the chicken is cooked, stir approximately ½ cup heavy cream into the tomato sauce and warm gently before serving.
What should I serve with tomato herb chicken?
Pasta, spaghetti, rice, mashed potatoes, polenta, couscous, roasted vegetables, green beans, or crusty bread all work beautifully.
Can I shred the chicken?
Absolutely. Once fully cooked, shred the chicken with two forks and return it to the tomato sauce for an easy shredded chicken dinner.

Servings

Serves approximately 4–6

Nutrition (Approx. Per Serving, Based on 6 Servings)

• Calories: 320
• Protein: 42g
• Carbohydrates: 14g
• Fat: 10g
• Saturated Fat: 2g
• Fiber: 3g
• Sugar: 7g
• Sodium: 610mg
• Cholesterol: 110mg
• Potassium: 880mg
  Nutritional values are estimates and may vary depending on chicken size, tomatoes, broth, olive oil, optional ingredients, and serving size.