Taste the sauce and adjust seasoning with a pinch more salt or pepper if needed. If you prefer the chicken in pieces, you can slice or shred it directly in the slow cooker and stir it back into the sauce.
Spoon the creamy tomato basil chicken and sauce over your chosen base (pasta, rice, or polenta). Garnish with chopped fresh basil or parsley just before serving for a fresh, aromatic finish.
Variations & Tips
For a lighter version, swap the heavy cream for half-and-half; the sauce will be a bit thinner but still pleasantly creamy. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very tender—just add about 30 minutes to the LOW cook time. To add vegetables directly to the slow cooker, tuck 1 to 2 cups of sliced mushrooms, baby spinach, or zucchini around the chicken before you pour in the soup mixture; they’ll soften into the sauce as it cooks. For a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the Italian seasoning. If you’d like more pronounced basil flavor, stir in 2 tablespoons of prepared basil pesto at the end of cooking instead of (or in addition to) the fresh basil garnish. Leftovers reheat well on the stovetop over low heat with a splash of extra soup, cream, or broth to loosen the sauce; they also make an excellent filling for baked pasta, stuffed peppers, or a hearty toast topper.
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