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Creamy Dump-and-Go Crockpot Tomato Basil Chicken Soup

creamy crockpot tomato basil chicken soup - featured image

A comforting and easy slow cooker soup featuring tender chicken breasts, rich tomatoes, fresh basil, and creamy finish—perfect for busy nights and cozy dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 28 ounces canned diced tomatoes
  • 4 cups low sodium chicken broth
  • 1 cup fresh basil leaves, chopped
  • 1 cup heavy cream
  • 3 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Optional: red pepper flakes
  • Optional: fresh lemon juice

Instructions

  1. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté until soft and fragrant, about 3-4 minutes.
  2. Place raw chicken breasts at the bottom of the slow cooker. Add canned diced tomatoes with juice, sautéed onion and garlic, chicken broth, Italian seasoning, salt, and pepper. Stir gently to combine.
  3. Cover and cook on low heat for 6-7 hours until chicken is tender.
  4. Remove chicken breasts and shred using two forks. Return shredded chicken to the crockpot.
  5. Stir in chopped fresh basil and heavy cream. Warm through on low heat for 10-15 minutes until creamy.
  6. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes. Add broth or water if soup is too thick.
  7. Serve warm, optionally garnished with extra fresh basil or a drizzle of olive oil.

Notes

Sautéing onion and garlic before adding to the crockpot adds depth of flavor but is optional. For dairy-free version, substitute heavy cream with full-fat coconut milk. Avoid lifting the lid during cooking to maintain temperature. Freeze soup before adding cream for best texture after thawing.

Nutrition

Keywords: crockpot soup, tomato basil soup, chicken soup, creamy soup, slow cooker recipe, easy dinner, comfort food