Go Back
–+ servings
Print Recipe

Marinara Chicken & Vegetables Recipe for the Crockpot

This meal is chock full of yummy vegetables and smells wonderful while it's cooking.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Chicken, Main Course, Slow Cooker
Cuisine: American
Keyword: Marinara Chicken and Vegetables Recipe for the Crockpot
Servings: 6
Calories: 166kcal
Author: Sarah Robinson

Ingredients

  • 3-4 boneless, skinless chicken breasts
  • 4 cloves garlic
  • 1 can diced tomatoes
  • 4 ribs celery chopped
  • 2 small zucchini chopped (about 2 cups)
  • 1 green pepper chopped
  • 2.5 c spaghetti sauce
  • 1 t basil  
  • bowtie noodles (or another version of your favorite)

Instructions

  • Chop Vegetables.
  • Place all ingredients into slow cooker and cook on low for 6-7 hours or on high for 4 hours.
  • Cook noodles about 10 minutes before dinner.
  • Shred chicken with a fork
  • Mix cooked noodles with the chicken marina mixture
  • Top with cheddar cheese and/or parmesan cheese.
  • Enjoy!
  • If you're planning to do this in the Freezer to Slow Cooker way, you'll first chop the vegetables and then mix all of the ingredients into a freezer safe bag (except noodles).  Be sure to label it.  Freezing it flat takes up the least amount of room in your freezer.  I thawed mine in the microwave long enough so that it would come out of the bag and then tossed it into the slow cooker.  The chicken wasn't all the way thawed at the beginning, but it still turned out wonderful.

Nutrition

Calories: 166kcal | Carbohydrates: 22g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1585mg | Potassium: 1558mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1648IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 4mg