Creamy Tomato Basil Chicken

14 oz can diced tomatoes with Italian herbs (398 ml)

2 cup tomato pasta sauce

4 teaspoons minced garlic

2 teaspoon salt

2 teaspoon Italian seasoning

1 teaspoon dried basil

½ teaspoon black pepper

1 cup evaporated milk or heavy cream

4 tablespoons corn starch

4 boneless skinless chicken breasts

4 tablespoons finely chopped fresh basil

Add tomatoes, pasta sauce, garlic, salt, Italian seasoning, basil and pepper to a 3-6 quart slow cooker. Stir.

Whisk together cream and corn starch and add to the slow cooker.

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