Best Chicken With Basil Cream Sauce Slow Cooker Recipes

SLOW COOKER CREAMY TOMATO BASIL CHICKEN

Steps:

• Add tomatoes and pasta sauce to a 3-6 quart slow cooker.
• Whisk together cream and corn starch and add to the slow cooker. Stir in garlic, salt, basil and pepper.
• Add chicken breasts and press down into the sauce.
• Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your slow cooker -- a fuller slow cooker 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!

CHICKEN IN BASIL CREAM

Steps:

• Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. , In a large skillet over medium-high heat, cook chicken in butter until a thermometer inserted in chicken reads 165°, about 5 minutes on each side. Remove and keep warm., Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat. Add the cheese, basil and pepper; cook and stir until heated through. Serve with chicken.

CHICKEN IN BASIL CREAM

Steps:

• Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
• Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
• Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

CHICKEN WITH BASIL CREAM SAUCE-SLOW COOKER

Steps:

• Spray the inside of the slow cooker with cooking spray.
• Arrange the chicken breasts in the slow cooker.
• Sprinkle with salt and pepper.
• In a small bowl combine the Alfredo sauce and the pesto sauce.
• Stir to combine then pour over the chicken.
• Cover and cook on low for 4-6 hours.
• Cook until chicken is cooked and tender.
• Pesto:.
• Combine the garlic and pine nuts in a small food processor and until finely chopped.
• Add basil and parmesan cheese and process until it becomes a coarse paste.
• With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.
• Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months.
• Per Arlene:.
• She added 1/4-1/2 cup of Alfredo sauce.
• She cooked linguine, add the extra sauce and tossed.
• Then placed the chicken on a platter, placed the chicken on top with the additional sauce.

CHICKEN WITH BASIL CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Place milk in a shallow bowl.
• Place the bread crumbs and garlic powder in another shallow bowl.
• Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
• Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
• Brown the chicken over medium heat in the butter and olive oil mixture.
• Keep chicken warm in preheated oven.
• Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
• Stir in cream and pimentos, boil and stir for 1 minute.
• Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
• Cook until heated through.
• Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
• Place chicken on platter, and pour sauce over chicken before serving.

SLOW-COOKER PANTRY CHICKEN STEW

Steps:

• Toss chicken with flour in slow cooker.
• Add all remaining ingredients except peas and cream cheese spread; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir in peas and cream cheese; cook, covered, 30 min.