In a large skillet cook sausage over medium heat until sausage is no longer pink. Drain well. Transfer sausage to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes and cubed cheese.
Cover and cook on low-heat setting for 2 to 3 hours, stirring after 1 hour to mix in the cheese. Serve immediately or keep warm, covered, on low-heat setting for up to 2 hours, stirring occasionally. Serve with baguette slices or pita wedges. Makes 24 (1/4-cup) servings.