2 cups chopped tomatoes (can be fresh or canned)
3/4 cup tomato pasta sauce
3/4 cup evaporated milk
2 Tbls corn starch
2 tsp minced garlic
1 tsp salt
2 Tbls dried basil
1/4 tsp black pepper
4 boneless skinless chicken breasts
Add tomatoes and pasta sauce to a slow cooker.
Whisk together evaporated milk and corn starch and add to the slow cooker. Stir in garlic, salt, basil and pepper.
Add chicken breasts and press down into the sauce.
Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F.
Serve over pasta, rice, or crusty bread.
