Creamy Tomato Basil Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts
02 - 1 can (28 ounces) crushed tomatoes
03 - 1 cup heavy cream
04 - 1 medium onion, diced
05 - 4 cloves garlic, minced
06 - 1 teaspoon dried basil
07 - 1 teaspoon dried oregano
08 - Salt, to taste
09 - Pepper, to taste

→ Optional Garnish and Serving

10 - Fresh basil leaves, for garnish
11 - Cooked pasta or rice, for serving

# Instructions:

01 - Gather all the ingredients, chop the onion, and mince the garlic.
02 - Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Season with salt and pepper.
03 - Sprinkle the diced onions and minced garlic over the chicken evenly.
04 - Add the crushed tomatoes on top of the chicken and vegetables.
05 - Sprinkle dried basil and oregano over the mixture. Substitute fresh herbs if desired.
06 - Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours.
07 - Ensure chicken is cooked through and tender. It should shred easily with a fork.
08 - Stir in the heavy cream or coconut cream until combined. Let it simmer uncovered for an additional 15 minutes to thicken.
09 - Shred the chicken in the slow cooker and mix it into the sauce. Serve over cooked pasta or rice and garnish with basil leaves.

# Notes:

01 - For a dairy-free version, substitute heavy cream with coconut cream.
02 - Leftovers can be stored in the refrigerator for up to 3 days.

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