14 oz can diced tomatoes with Italian herbs, undrained
3/4 cup tomato pasta sauce
3/4 cup evaporated milk or heavy cream
2 tablespoons 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
In slow-cooker add tomatoes and pasta sauce. Stir corn starch into milk/cream then pour into slow-cooker. Add dry spices, stir well. Place chicken breasts in sauce making sure they are mostly covered. Put lid on slow-cooker and cook on low for 5 hours. After cooking stir in fresh basil and serve. You can serve over pasta, rice, veggies or whatever you like.
