I still remember the first time I tossed marinara and mozzarella into the slow cooker with a couple of chicken breasts — the house smelled like a cozy Italian kitchen, and dinner practically made itself. This Slow Cooker Chicken with Marinara and Mozzarella is the kind of recipe you turn to when you want comforting, hands-off cooking without sacrificing flavor. It’s simple, family-friendly, and ideal for busy weeknights or a relaxed Sunday supper.

Why you’ll love this dish

There’s something irresistible about tender chicken bathed in tomato sauce and finished with melted mozzarella. This recipe shines because it’s low-effort but high-reward: dump, season, slow-cook, and you’ve got a saucy, cheesy main that pairs well with pasta, rice, or a crisp salad. It’s budget-friendly (just a few pantry staples), adaptable for picky eaters, and easy to scale if you’re feeding a crowd.

“A lifesaver on busy nights — juicy chicken, rich marinara, and melty cheese with almost no hands-on time.” — a weekend tester

How this recipe comes together

Lay the chicken in the slow cooker and season simply with garlic powder, Italian seasoning, salt, and pepper.
Pour marinara over the breasts so every piece is coated.
Let the slow cooker do the work: gentle heat turns the chicken tender and infuses it with tomato flavor.
Near the end of cooking, add shredded mozzarella so it melts into a bubbly, cheesy topping.
Finish with fresh basil for color and brightness.

This short process makes the dish approachable: no complicated steps, just predictable timing and an easy finish.

What you’ll need

2 boneless, skinless chicken breasts (about 1 to 1½ pounds total) — or swap for 3–4 boneless chicken thighs for extra juiciness
2 cups marinara sauce (use your favorite jar or homemade; low-sodium is fine)
1 cup shredded mozzarella cheese (freshly shredded melts best; provolone or fontina are fine substitutes)
1 teaspoon garlic powder
1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
Salt and pepper to taste
Fresh basil for garnish (optional)

Notes/substitutions: If you prefer a saucier dish, add an extra ½ cup marinara. For a dairy-free version, omit the mozzarella and finish with a drizzle of olive oil and extra herbs. Gluten-free? This recipe is naturally gluten-free — watch any store-bought marinara for hidden wheat.

Step-by-step instructions

Place the chicken breasts in the slow cooker in a single layer.
Sprinkle garlic powder, Italian seasoning, salt, and pepper evenly over the chicken. Pat the seasonings in so they stick.
Pour the marinara sauce over the chicken, making sure the pieces are well coated. If the sauce doesn’t fully cover the chicken, that’s okay — it will loosen as it cooks.
Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
About 15 minutes before serving, sprinkle the shredded mozzarella evenly over the chicken. Cover the slow cooker and let the cheese melt until bubbly.
Garnish with torn fresh basil leaves and serve.

What to serve it with

Classic pairings: spoon the saucy, cheesy chicken over cooked spaghetti, linguine, or creamy polenta.
Low-carb options: serve over cauliflower mash or with roasted vegetables (broccoli, zucchini, or asparagus).
Bread and sides: a crusty baguette or garlic bread soaks up the sauce perfectly. Add a simple green salad dressed with lemon vinaigrette to cut the richness.
Drinks: a medium-bodied red like Chianti or Sangiovese complements the tomato and herbs; for white lovers, a crisp Pinot Grigio works nicely.

Storage and reheating tips

Refrigerate: store leftovers in an airtight container within two hours of cooking. Keeps well for 3–4 days.
Freeze: place cooled portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: gently reheat in a covered skillet on low, or in a 325°F oven until warmed through. If microwaving, cover and use short intervals to avoid drying the chicken. Add a splash of water or extra marinara if the sauce is thick.
Safety: always ensure reheated chicken reaches 165°F (74°C) before serving.

Pro chef tips

Sear for extra flavor: quickly brown each breast in a hot skillet for 1–2 minutes per side before adding to the slow cooker. It’s optional but adds a nice depth.
Prevent dryness: if using breasts and worried about dryness, choose the low setting and keep an eye on cook time — lean breasts can become stringy if overcooked. Thighs are more forgiving.
Thicken the sauce: if you prefer a thicker finish, remove the chicken when done and simmer the sauce on the stove with a pinch of cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) until it thickens. Return chicken and top with cheese.
Freshness boost: stir in a teaspoon of balsamic vinegar or a pinch of sugar to round out acidic tomatoes before serving. Add fresh herbs at the end for bright flavor.

Creative twists

Chicken Parmesan style: top with a sprinkle of grated Parmesan and serve over spaghetti for a quicker, lighter Chicken Parm.
Add vegetables: nestle halved mushrooms, sliced bell peppers, or thinly sliced onions around the chicken before cooking. They’ll soften and soak up the sauce.
Spicy version: add red pepper flakes to the seasoning or use a spicy arrabbiata sauce.
Mediterranean: swap Italian seasoning for oregano and add olives and capers near the end. Top with crumbled feta instead of mozzarella.
Slow-cooker one-pot meal: layer diced potatoes or small pasta (added in the last hour, pre-cooked slightly) to turn this into a single-dish dinner.

Your questions answered

Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s best to thaw chicken before putting it in a slow cooker. Cooking frozen chicken in a slow cooker can leave the meat in the temperature “danger zone” (40–140°F) for too long, which may increase the risk of bacterial growth. If you must use frozen, increase cook time and verify the internal temperature hits 165°F (74°C) with a thermometer.

Q: How can I make sure the chicken doesn’t dry out?
A: Cook on LOW rather than HIGH when using breasts, and avoid leaving the slow cooker unattended for hours beyond the recommended window. Using bone-in thighs, reducing direct exposure to dry heat by ensuring adequate sauce coverage, or searing briefly before slow-cooking helps retain juiciness.

Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and spread pieces in a single layer or slightly overlapping. Cooking time may increase slightly, and you’ll want to check doneness with a thermometer.

Q: Is there a way to get a browner cheese crust?
A: For a golden top, transfer finished portions to a broiler-safe dish and broil for 2–4 minutes, watching carefully so the cheese doesn’t burn.

Q: What’s the best marinara to use?
A: Use a good-quality jarred marinara for convenience or a simple homemade sauce if you have it. Low-sodium versions are useful if you’re watching salt; adjust added salt accordingly.

Conclusion

If you enjoy slow-cooked, comforting meals that require minimal babysitting, this Slow Cooker Chicken with Marinara and Mozzarella is a reliable weeknight hero. For more variations on slow-cooker mozzarella chicken or a lighter slow-cooker chicken parmesan approach, check out these helpful guides: Slow Cooker Mozzarella Chicken | Sweet Ordeal | Chicken and Crock-Pot Chicken Parmesan (A Lighter Version of the Classic) – My …. Enjoy — and don’t forget the basil on top for that fresh finishing touch.