Ingredients

• 1 cup chopped onion
• 1/2 cup tomato paste
• 4 teaspoons minced garlic
• 1 tablespoon vegetable oil
• 1/2 teaspoon dried oregano
• Salt and pepper
• 1/8 teaspoon red pepper flakes
• 1/3 cup heavy cream
• 4 6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Directions

1. Microwave onion, tomato paste, garlic, oil, oregano, 1/4 teaspoon salt, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Whisk in cream. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 2 to 3 hours on low.

2. Sprinkle chicken with Parmesan, cover, and cook on high until cheese is melted, about 5 minutes.

3. Transfer chicken to serving dish and sprinkle with 2 tablespoons basil. Stir remaining 2 tablespoons basil into sauce and season with salt and pepper to taste. Serve with chicken.

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