Slow Cooker Chicken Marinara with zesty tomato sauce is tender, flavorful, and super easy. It's a great make-ahead staple to keep in your freezer for quick weeknight meals.
You're going to want to add this recipe to your meal plan!
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Slow Cooker Chicken Marinara is a great make-ahead or a weeknight meal for busy families because it's easy, delicious, and versatile.
I always have some of this in my freezer that I can pull out to make calzones or add to pasta.
Ingredients
This is meant to be a brief overview of this yummy (and easy!) Slow Cooker Chicken Marinara recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Chicken: I use boneless, skinless chicken breasts or thighs.
- Marinara Sauce: You can use either homemade tomato sauce or store-bought sauce.
- Onion: I like the flavor of Vidalia onions (also known as sweet onions). Yellow onions will also work.
- Garlic: Using fresh garlic will give this dish the best flavor.
- Parmesan Cheese: Freshly grated parmesan has a lot more flavor than the pre-grated parmesan in the canister. However, either will work for this recipe.
Seasonings: Dried oregano and basil, crushed red pepper flakes, salt and black pepper. If you have store-bought or homemade Italian seasoning, you can substitute it for the individual dried herbs.
Optional: Garnish with fresh basil or parsley if desired.
Out of something you need? Check out our free ingredient substitutions printable!
Ang's Tips
- I like to use a hand or stand mixer to shred the cooked chicken quickly. It takes less than two minutes and is so simple. However, you can also shred the chicken with two forks.
- Stock up on chicken thighs or breasts when you're on sale, and make a double or triple batch to freeze for later!
Storage
To Store: Leftover Slow Cooker Chicken Marinara should be stored in an airtight container in the refrigerator for 3-5 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30-second intervals until heated throughout.
To Freeze: The chicken can easily be frozen for later. Allow the chicken to cool completely before transferring it to a zip-top bag. Label your bag with the contents and date, then lay flat to freeze.
To Thaw: To use, thaw the chicken overnight in the fridge or pop it into the slow cooker on warm for several hours. It can also be reheated slowly in a saucepan on the stove.
Serving Suggestions
There are so many great ways to use Crockpot Chicken Marinara. Of course, it goes well with all sorts of pasta dishes and casseroles.
It's a great protein to add to spaghetti, ravioli lasagna, or eggplant parmesan.
This tender, flavorful chicken can also be used to make calzones, pizza, sandwiches, sliders, or soup.
Try it on parmesan risotto or wrap it in puff pastry with cheese for delicious chicken marinara pockets.
Instead of meatballs, add this Italian chicken to make these delicious savory appetizers. It's also great on crostini with melted cheese or made into a crescent ring.
Similar Recipes
This recipe is new to my collection of easy slow cooker chicken recipes. You can make it ahead and then use it to cook a variety of weeknight meals.
Be sure to bookmark or pin these recipes because you're going to want to make them again and again!
You'll also love my slow cooker pulled pork recipe and crockpot Korean beef for make-ahead meals.
Not ready to make this Crockpot Chicken Marinara recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Slow Cooker Chicken Marinara
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Ingredients
- 4 boneless skinless chicken breasts
- 2 cups marinara sauce store-bought or homemade
- 1 large sweet onion finely chopped
- 3 cloves fresh garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes optional
- kosher salt to taste
- black pepper to taste
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley chopped (for garnish)
Instructions
- Season both sides of the chicken with salt and pepper and place into the bottom of a slow cooker.4 boneless skinless chicken breasts, kosher salt, black pepper
- Add the garlic, onions, and seasonings, then pour the sauce on top of the chicken.1 large sweet onion, 3 cloves fresh garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon crushed red pepper flakes, 2 cups marinara sauce
- Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours, until the chicken is cooked through and tender.
- Shred the chicken.
- Sprinkle with parmesan cheese.¼ cup grated Parmesan cheese
- Garnish with chopped fresh basil or fresh parsley if desired.Fresh basil or parsley
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