Creamy Tomato Basil Chicken Directions:
Place the chicken breasts in a single layer in the bottom of a 6-quart slow cooker, positioning thicker ends toward the outer edge.
Sprinkle the kosher salt, black pepper, and Italian seasoning evenly over the chicken.
Whisk together the creamy tomato basil soup and heavy cream in a bowl until completely smooth.
Pour the mixture evenly over the chicken, ensuring the breasts are mostly submerged.
Cover and cook on LOW for 4 1/2 hours or on HIGH for 2 3/4 hours, until the chicken reaches an internal temperature of 165°F.
Sprinkle the shredded mozzarella evenly over the top.
Cover and cook on LOW for 12 minutes until the cheese is fully melted and the sauce thickens.
Slice or shred the chicken directly in the slow cooker and stir gently into the sauce if desired.
Serve 1 chicken breast with approximately 3/4 cup sauce per portion.
Garnish with optional chopped fresh basil or parsley just before serving.
WW Points Calculation
Boneless skinless chicken breasts (2 lb total) – 0.00
Creamy tomato basil soup (32 oz) – 24.00
Heavy cream (1 cup) – 43.00
Part-skim mozzarella (1 cup) – 8.00
Italian seasoning + salt + pepper + fresh herbs – 0.00
Points Information:
Total Points: 75.00
Servings: 4 servings (1 chicken breast + 3/4 cup sauce each)
Points per serving: 18.75
Nutrition Information
Calories: 520
Fat: 38g
Protein: 42g
Carbohydrates: 10g
Sugar: 6g
Sodium: 980mg
I'm waiting for your comments! Enjoy!
