14 oz can diced tomatoes with Italian herbs
1 cup tomato pasta sauce
3/4 cup evaporated milk or heavy cream
1 tablespoon corn starch
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
4 boneless skinless chicken breasts
2 tablespoons finely chopped fresh basil
1. Add tomatoes and pasta sauce to a 3-6-quart Crock Pot. Whisk together cream and corn starch and add to the Crock Pot. Stir in garlic, salt, basil and pepper.
2. Add chicken breasts and press down into the sauce.
3. Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your Crock Pot — a fuller Crock Pot will take longer to cook, so a larger one will cook faster. Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!