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Slow Cooker Chicken & Veggies Marinara Recipe

Slow Cooker Chicken & Veggies Marinara

Ahna Fulmer // Hammers N Hugs
Loaded with meat and veggies simmered in a flavorful red sauce, this gluten free and dairy free slow cooker chicken and veggies marinara recipe is perfect for enjoying by itself or add pasta with this hands-free slow cooker trick! 
Total Time 8 hrs
Course Main Course
Cuisine American
Servings 12 1 1/2 cups
Calories 111 kcal


  • Slow Cooker


  • 2 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


  • 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.


Macros Per 1 1/2c Serving (Without Pasta): 11g Net Carbs, 1g Fat, 9g Protein
Keyword Chicken Marinara, Dairy Free, Gluten Free, Low Carb, Slow Cooker Recipe