Crockpot Chicken and Vegetables Marinara

With school in session and fast-paced back to work schedules, why not use all the resources you have to eating healthy?  I love my crockpot, and this is a recipe I’ve used over and over.

Slow Cooker Marinara Chicken and Vegetables

Submitted by: CHEF_MEG

Minutes to Prepare: 5
Minutes to Cook: 360
Number of Servings: 8


  • 2 pounds boneless, skinless chicken breasts
  • 4 cloves garlic, peeled and crushed, or to save time I buy the minced garlic-use about a tablespoon
  • 4 tomatoes, chopped or one 14.5-ounce can low-sodium tomatoes, drained
  • 4 medium ribs celery, diced (1 cup)
  • 2 cup baby carrots (I added these)
  • 2 small zucchini, diced (I am not a fan so I added the carrots instead)
  • 1 bell pepper, cored, seeded, and diced – any color will do
  • One 18-ounce jar low-sodium marinara sauce – read the label to make sure the sauce does not have too much sugar or anything hydrogenated
  • 1 tsp dried basil
  • 1 tsp dried thyme


  1. Place the chicken in the slow cooker; add the garlic, tomatoes, celery, zucchini (and/or carrots), and pepper.
  2. Pour the marinara sauce over all, and sprinkle the basil and thyme on top.
  3. Set the slow cooker on low and cook for 6 to 7 hours.

Before serving, shred the chicken with a fork.  Serve with a side salad or over whole wheat pasta or brown rice.