Make amazing things happen in the kitchen when you make this yummy Crock Pot Tomato Basil Chicken Recipe!
Craving a delicious Italian dinner that takes almost no work? Oh I’ve got just the thing!
After visiting Italy last year, I’ve kind of been on a Tomato and Basil kick… and this Crock Pot Tomato Basil Chicken Recipe is the BEST!
The yummy flavors of the sauce combined with fresh Garlic, herbs, and ooey-gooey cheese can’t be beat. Then simply serve with a side of Pasta and you’ve got the easiest ever restaurant style meal at home! Are you ready for the recipe??
Before we get started… go grab that Crock Pot!
Related: 150+ Easy Fall Crockpot Recipes!
Crock Pot Tomato Basil Chicken Recipe
- 3 lbs. Boneless Skinless Chicken Breasts, fresh or thawed.
- 16 oz. Penne Noodles, 1 box cooked al dente
- 16 oz. Classico Tomato & Basil Pasta Sauce {1 jar} – 2 cups or 480 mL
- 1 cup Shredded Mozzarella Cheese
- 6 cloves Garlic, minced
- 1½ tsp. Onion Powder
- ½ tsp. Rosemary
- 1 tsp. Oregano
- 1 tsp. Basil
- Place chicken in Crockpot and cook on HIGH for 3 hours or LOW for 6 hours {covered}
- After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
- In small mixing bowl, combine Tomato & Basil Sauce, minced Garlic, Onion Powder, Oregano, Basil, and Rosemary and stir well.
- Pour sauce mixture over chicken, sprinkle with Mozzarella, Cover with lid, and Cook for 30 more minutes on HIGH, or until done.
- While chicken is finishing cooking prepare the Pasta, cooked al dente, then serve each chicken breast with a side of hot pasta. ENJOY!!
What You’ll Need for This Recipe:
Mixing Bowls
5 – 6 quart Crock Pot
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Kriti says
June 28, 2016 at 4:44 pmDo I change the cooking time at all if I’m just making just one chicken breast?
Jen says
May 24, 2016 at 5:34 amAny chance the chicken will burn or be dry when you cook it alone in the crock pot?
Heidi says
May 24, 2016 at 8:44 amHi Jen… no ~ the chicken won’t burn, as it will cook in its own juices that it releases. Hope that helps!
Jen says
May 24, 2016 at 8:47 amThanks!! Super excited to try this recipe.
Heidi says
May 24, 2016 at 8:55 amYou’re very welcome… ENJOY! We’re having it again for dinner tonight! 😉