Place chicken in shallow dish.
Whisk together all ingredients except tomatoes and cheese.
Pour marinade over chicken. Refrigerate for 20-30 minutes or up to overnight.
Brown chicken in olive oil in a skillet over medium heat.
Place chicken in Crock-Pot.
Add tomatoes to skillet, stirring to scrape up browned bits.
Pour over chicken in Crock-Pot.
Cook on low for 7-8 hours or high for 5-6 hours.
Top with shredded cheese.