Creamy Tomato Slow-Cooker Chicken

Spend ten minutes assembling these ingredients in the morning, and come home to a ready-to-eat chicken dinner. It's delicious served over pasta, rice or quinoa.

  • Prep Time 10 min
  • Total Time 5 hr 20 min
  • Servings 4


boneless skinless chicken breasts (about 1 1/4 lb)
cloves garlic, finely chopped
1 1/2
teaspoons dried basil leaves
teaspoon dried oregano leaves
teaspoon salt
teaspoon pepper
jar (15 oz) Alfredo sauce
can (14.5 oz) diced tomatoes, drained
pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
oz uncooked pasta (such as penne or mostaccioli)
tablespoons cornstarch
tablespoons water
cup shredded Italian cheese blend (2 oz), if desired

  • 1 Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.
  • 2 In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.
  • 3 Cover; cook on Low heat setting 5 to 6 hours.
  • 4 Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
  • 5 Serve chicken with pasta; top with cheese.

Expert Tips

Combine this creamy tomato chicken with a beautiful garden salad for a perfect, well-rounded meal.

If you happen to have any leftovers, pack it up right away for an easy lunch to take to work the next day!

Don't have pasta on hand? This chicken dish also tastes great served over rice or quinoa.