Slow Cooker Chicken Vegetable Marinara
Loaded with protein and veggies simmered in a flavorful sauce, this slow cooker chicken vegetable marinara recipe is easy and delicious.
Equipment
- Slow Cooker
Ingredients
- 3 Chicken Breasts thawed
- 1 lb frozen broccoli florets
- 2 c chicken broth
- 2 large carrots, finely chopped
- 1 onion, diced (or 1 tbsp minced onion)
- 2 15oz cans tomato sauce
- 2 15 oz cans diced tomatoes
- 2 6oz cans tomato paste
- 2 tbsp sugar
- 1 tbsp basil
- ½ tsp oregano
- 6 garlic cloves, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp parsley
Instructions
- Place the thawed chicken breasts in the bottom of a greased slow cooker.
- Add the remaining ingredients.
- Cook on low for 7-8 hrs or on high for 3-4 hrs.
- Shred the chicken with two forks prior to serving.
Pasta Instructions
- 30 minutes before serving shred the chicken and add a box of pasta. Stir to cover. Cook for remaining 30 minutes with lid on or until pasta is soft.
Freezing Instructions
- Place chicken and remaining ingredients into a slow cooker bag. Place upright in freezer. Thaw overnight prior to cooking. Prepare as directed above.
Notes
Macros Per 1 1/2c Serving (Without Pasta): 11g Net Carbs, 2g Fat, 15g Protein
Nutrition
Calories: 151kcal
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