-SLOW COOKER CREAMY TOMATO BASIL CHICKEN :

Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 4 Servings

This amazing recipe will surely bring a big smile to your face today! Oh, man, you have got to this one a try, I’m telling you! I found this recipe yesterday while I was browsing the internet for new and easy recipes. I am so glad that I gave it a try because I never would have tasted perfection! I tweaked it a bit so feel free to do so as well. I have listed all the things you will need so all you have to do is follow them step by step and you are good to go. Enjoy!

INGREDIENTS :

• 14 ounces can diced tomatoes with Italian herbs
• 3/4 c tomato pasta sauce
• 3/4 c evaporated milk or heavy cream
• 2 tbsp corn starch
• 2 tsp minced garlic
• 1 tsp salt
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 4 boneless skinless chicken breasts
• 2 tbsp finely chopped fresh basil

DIRECTIONS :

1. In a 6-quart slow cooker, add the pasta sauce and tomatoes.
2. In a small mixing bowl, add corn starch and water. Stir until well blended.
3. Pour the mixture into the slow cooker.
4. Add garlic, basil, salt, and pepper. Stir until well combined.
5. Add the chicken breasts and press them gently over the sauce.
6. Cover the slow cooker and cook for about 5 hours on low heat.
7. Open the slow cooker and add basil. Stir until well combined.
8. Serve over pasta, salad, or rice. Enjoy!

Notes:

To cook the pasta:

1. Place a pot with water on the stove and turn the heat to medium. Allow the water to boil.
2. Add the pasta and cook until al dente.
3. Drain and rinse with cold water to stop the cooking process.

Nutrition Facts:

Calories: 210cal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg