This recipe is my family’s favorite. I love freezing leftovers for a quick 6 o’clock what-to-make-for-dinner fix.
To freeze, simply allow the “sauce” to cool completely and store in a freezer bag or container. Thaw out, warm up, and serve over fresh boiled pasta.
I stumbled upon a similar recipe on Pinterest a while back, but when I didn’t have all the ingredients on hand, I substituted the fire-roasted tomatoes and took out some of the spices the recipe called for.
As you can see, a little freshly grated Parmesan cheese adds the final cheesy touch we all love. Enjoy!
Fire-Roasted Tomato Creamy Slow-Cooker Chicken
- Cuisine: Dinner
- 3 large chicken breasts (about 1-1 1/2 pounds)
- 1 28-ounce can crushed tomatoes
- 1 14-ounce can fire-roasted tomatoes
- 1 16-ounce bag frozen corn
- 8 ounces cream cheese (okay to use light)
- 1 cup milk
- 1 tsp salt
- 1 tsp pepper
- Place all the ingredients in the slow cooker. Set for 4 to 6 hours on high.
- Stir a few times throughout the cook cycle.*
- After 4 hours, shred the chicken with two forks and mix well.
- Serve over the pasta of your choice.
* Stirring every once in a while is key; otherwise, your dairy might crust and possibly burn around the slow-cooker edges. If you need to do a “set it and leave it” for 3 to 4 hours, leave the milk and cream cheese out, and add them in the final 30 minutes. Mix well to incorporate.
- Serving Size: