Fire-Roasted Tomato Creamy Slow Cooker Chicken

Slow Cooker Creamy Tomato Chicken

4.5 from 8 reviews

Chicken slow-cooked in a tomato cream sauce and served over pasta for an indulgent and easy weeknight meal.


  • 3 large chicken breasts (about 11 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. To the dish of a slow cooker, add the chicken breasts, crushed tomatoes, and fire-roasted tomatoes.
  2. Cook on high 4-6 hours stiring a few times throughout the cook cycle. See cooking notes.
  3. When cooking is complete, 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 and thoroughly mix.