Fire Roasted Tomato Creamy Crock Pot Chicken

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!

Related: Top 5 Lunchboxes We’ve Tested

Fire-Roasted Tomato Creamy Slow-Cooker Chicken

Fire Roasted Tomato Creamy Crock Pot Chicken is a family favorite. Made with fire roasted tomatoes it's full flavor is a keeper!
  • Author: MOMables
  • 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


  1. Place all the ingredients in the slow cooker. Set for 4 to 6 hours on high.
  2. Stir a few times throughout the cook cycle.*
  3. After 4 hours, shred the chicken with two forks and mix well.
  4. 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: serves 6



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About MOMables - Laura

Mom to 3 awesome people and MOMables CEO. I work hard in my kitchen so you don't have to. I'm obsessed with tacos and coffee -not always in that order.