Slow Cooker Tomato Chicken

Slow Cooker Tomato Chicken

Annette 1

"This is a fall-apart, melt-in-your-mouth, super-easy recipe! The peas add color and texture and make it just a little healthier."

Ingredients 8 h 10 m {{adjustedServings}} servings 231 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the chicken breasts in a slow cooker. Stir together the tomatoes, garlic, soy sauce, and dry mustard; pour over the chicken breasts.
  2. Cook on Low 7 hours; stir in peas and cook 1 hour more.
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Reviews 18

  1. 23 Ratings


We thought this was pretty tasty. I did what another user suggested and added a can of tomato soup (only b/c I had one in the pantry and we like alot of sauce). We served this with pasta and the hubby and kids all enjoyed it.


Good base recipe. Because of the prior comments regarding dry chicken, I added a cup of chicken broth and cooked on low for 5 hours. I also added a sprinkle of salt, pepper and garlic powder to each piece of chicken. I didn't have peas on hand but we love spinach so I added a bag of fresh spinach during the last half hour of cooking.


After seven hours the chicken was dry and over cooked. It completely fell apart and was a shredded dinner. I thought the combination of ingredients would make for a good taste. I will try again with a shorter cook time to keep the moisture and the flavor.