Here’s a comforting and easy recipe for Slow Cooker Chicken with Tomato Basil Soup—a creamy, flavorful meal that’s perfect for hands-off cooking. 🍅🍗🌿
🥘 Ingredients (serves 4)
- 4 boneless, skinless chicken breasts or thighs
- 2 cans (14 oz each) diced tomatoes
- 1 can (10 oz) condensed cream of tomato soup
- 1 cup chicken broth
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 tsp dried basil (or 2 tbsp fresh basil, chopped)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ cup heavy cream or half-and-half for extra creaminess
🥄 Instructions
- Prepare the slow cooker
Spray slow cooker with nonstick cooking spray or lightly oil it. - Add ingredients
Place chicken in the slow cooker. Add diced tomatoes, cream of tomato soup, chicken broth, onion, garlic, basil, salt, and pepper. - Cook
- Low: 6–7 hours
- High: 3–4 hours
Chicken should be cooked through and tender.
- Shred chicken
Remove chicken, shred with two forks, and return to the slow cooker. Stir to combine with soup. - Optional creaminess
Stir in heavy cream or half-and-half for a richer, creamier soup. - Serve
Serve over cooked pasta, rice, or with crusty bread. Garnish with fresh basil if desired.
✨ Tips
- Add fresh spinach or kale in the last 15 minutes of cooking for extra veggies.
- Can use chicken thighs instead of breasts for juicier meat.
- Leftovers store well in the fridge for 2–3 days and reheat nicely.
If you want, I can give a “one-step dump-and-go version” of this recipe that’s even faster for slow cooker beginners. Do you want me to do that?
