4 boneless, skinless chicken breasts

1 can (14.5 oz) crushed tomatoes

1 cup heavy cream

1/2 cup chicken broth

4 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon crushed red pepper flakes (optional for heat)

Salt and pepper to taste

1/4 cup freshly grated Parmesan cheese

1/4 cup fresh basil, chopped

Optional Add-ins: 2 cups fresh spinach, 1/4 cup sun-dried tomatoes

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Pat the chicken breasts dry with a paper towel and season with salt and pepper.
In a small pan, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
In the slow cooker, combine crushed tomatoes, chicken broth, oregano, thyme, red pepper flakes, and the sautéed garlic. Stir well.
Add the seasoned chicken breasts to the slow cooker, ensuring they are fully covered by the tomato mixture.
Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
About 30 minutes before the cooking time ends, stir in the heavy cream and freshly chopped basil. Add Parmesan cheese for extra richness.
Once done, serve the chicken with the creamy sauce and garnish with additional basil.

For a dairy-free option, substitute the heavy cream with coconut cream.

For a thicker sauce, add a tablespoon of tomato paste.

Vegetarian Version: Use cauliflower, mushrooms, or lentils instead of chicken for a hearty dish.

Feel free to add extra vegetables like zucchini or bell peppers toward the end of cooking.

If using chicken thighs, the result will be even juicier and more flavorful.