Chicken Pomodoro, Slow Cooker

(from 226-2tone’s recipe box)

Source: America's Test Kitchen's Slow Cooker Revolution

Serves 4 people


  • 1 cup chopped onion
  • 1/2 cup tomato paste
  • 4 teaspoons minced garlic
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 1/8 teaspoon red pepper flakes
  • 1/3 cup heavy cream
  • 4 6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil


  1. Microwave onion, tomato paste, garlic, oil, oregano, 1/4 teaspoon salt, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Whisk in cream. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 2 to 3 hours on low.

  2. Sprinkle chicken with Parmesan, cover, and cook on high until cheese is melted, about 5 minutes.

  3. Transfer chicken to serving dish and sprinkle with 2 tablespoons basil. Stir remaining 2 tablespoons basil into sauce and season with salt and pepper to taste. Serve with chicken.

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