Creamy Balsamic Crockpot Chicken with Tomatoes

I have been pretty absent from the blogging world lately.  I have the cutest excuse ever, too:

Meet Evan.  Now that he is almost 3 months old, we are finally starting to figure out a routine and find our new normal.  Our new normal is called crazy.  Although, I guess I have to admit we were already a little crazy before.  This whole 3-kid-thing is kinda throwing me for a loop, which is where easy dinners like this one are a huge lifesaver.  

I had this thing for balsamic vinegar when I was pregnant, which is when I came up with this dish.  We've had it several times since and I shared the recipe with Lu and they have had it a couple times, too.  I love how easy it is to throw together and the depth of flavor that the balsamic vinegar gives to the sauce is incredible. 

We had it most recently on Sunday and my 4-year-old has asked for the leftovers at each meal since. Kid friendly, minimal prep work, and made from pantry staples.  Definitely my kind of post-baby meal.  We sopped up the extra sauce with garlic ciabatta rolls and it was a hit with the hubby and the kids, so I knew I had to share it with you.  

Creamy Balsamic Chicken with Tomatoes

Printable Version

Ingredients:

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1 28 oz. can crushed tomatoes (I've blended up 2 cans of diced tomatoes when I didn't have crushed tomatoes and it worked great)

1 14 oz. can diced tomatoes (I used diced tomatoes with onions & garlic)

1 8 oz. package cream cheese (I like to use the light, but the full-fat would work fine too)

1 teaspoon salt

½ teaspoon pepper

3 average sized chicken breasts, trimmed of fat and seasoned on both sides with seasoning salt & pepper

16 ounces pasta, cooked according to package directions

2-3 tablespoons balsamic vinegar

Grated asiago or parmesan cheese for serving

Directions:

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Lightly grease the inside of crockpot.  Combine crushed tomatoes, diced tomatoes, salt, and pepper in crock pot.  Lay seasoned chicken breasts on top.  Cook on HIGH for 3-5 hours.  Dice block of cream cheese into 1 inch pieces and add to mixture last 30 minutes of cook time.  Remove and shred chicken breasts, if desired.  Add balsamic vinegar to taste. Stir cooked pasta into sauce.  Serve with asiago or parmesan cheese for sprinkling.  

Notes:

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Cream cheese can be cooked the entire time if stirred every hour to prevent burning.   

For the pasta we have use penne, spaghetti, and elbows and it was great with all 3.

Lu made a gluten-free version using Barilla brand gluten-free pasta with great results as well.

Recipe Source:

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Leesh and Lu Original--by Alycia