This rich, creamy tomato basil chicken is made in a crockpot to help you save time. It’s gluten-free and packed with 54 grams of protein and only 450 calories per serving.

Crockpot recipes are my favorite. They are quick, easy, and the flavors allow them to blend during the whole cooking time.

But the best thing is that I don’t have to put in a lot of effort. So, when I want something cozy to eat but don’t want to spend hours in the kitchen cooking, I take out my crockpot, and I get creative.

They also end up being the best high protein meals that are completely packed with flavor. Great for taste buds but also your diet.

This crockpot creamy tomato basil chicken combines the tang of diced tomatoes and marinara with the creaminess of heavy cream.

While you can have this recipe on its own, I normally have it along with some zucchini noodles or spaghetti squash, garlic mashed potatoes, crusty bread, roasted broccoli, or a simple side salad.

And, with less than 500 calories and over 54 grams of protein per serving, it’s a great meal that’s going to keep you full for a long time.

Ingredients and Substitutes

Diced tomatoes (1 14oz can) – Replace with fresh tomatoes (roughly chopped) or crushed tomatoes to get a smoother texture.

Marinara sauce (1 cup) – You can use tomato paste diluted with a bit of broth, or just plain tomato sauce.

Garlic, minced (4 cloves) – Swap with garlic powder (1 tsp) or garlic paste.

Sea salt (1 tsp)

Black pepper (1/2 tsp)

Garlic powder (2 tsp) – You can use fresh garlic or garlic flakes.

Onion powder (2 tsp) – Substitute with onion flakes.

Italian seasoning (1 tbsp) – Create your homemade version by mixing oregano, basil, rosemary, and thyme.

Heavy cream (1/2 cup) – Switch with coconut milk or half-and-half.

Cornstarch (2 tbsp) – Replace with arrowroot powder or all-purpose flour (not gluten-free).

Chicken breasts, boneless, skinless (2 lb) – Swap with bone-in chicken breasts or thighs.

Fresh basil, finely chopped (3 tbsp) – Substitute with dried basil (1 tbsp).

FOR SERVING

Parmesan, grated – Replace with nutritional yeast for a plant-based and dairy-free option.

How to Make Crockpot Creamy Tomato Basil Chicken

Step 1. Add the diced tomatoes, marinara sauce, garlic, salt, pepper, garlic powder, onion powder, and Italian seasoning to the slow cooker. Stir well to combine all ingredients.

Step 2. Grab a small bowl, and whisk the heavy cream and cornstarch until it’s completely smooth.

Step 3. Place the cornstarch in the tomato mixture.

Step 4. Add the chicken breasts and cover them with the sauce.

Step 5. Cover and cook on low for 3-4 hours, or until the chicken is fully cooked.

Step 6. When it’s ready, add the fresh basil and cook for 5 minutes.

Step 7. Season with salt and pepper to taste and garnish with Parmesan cheese.

My Tips & Tricks

1. Add basil at the end: Adding the basil during the last 5 minutes helps preserve its bright flavor and vibrant color, rather than letting it turn muddy.
2. Shred the chicken: If you’re serving this over pasta or rice, try shredding the chicken directly in the sauce before adding it to the plate.
3. Taste before serving: Since it’s made with canned tomatoes and marinara sauce, it can vary in saltiness. Once it’s all cooked, season with salt and pepper to taste.