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Slow Cooker Chicken with Marinara and Mozzarella

A comforting, hands-off recipe featuring tender chicken cooked in marinara sauce and topped with melted mozzarella cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces 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.
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
  • to taste salt
  • to taste pepper
Garnish
  • to taste fresh basil For garnish (optional)

Method
 

Preparation
  1. Place the chicken breasts in the slow cooker in a single layer.
  2. Sprinkle garlic powder, Italian seasoning, salt, and pepper evenly over the chicken. Pat the seasonings in so they stick.
  3. Pour the marinara sauce over the chicken, making sure the pieces are well coated.
Cooking
  1. 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.
  2. About 15 minutes before serving, sprinkle the shredded mozzarella evenly over the chicken and cover to let the cheese melt until bubbly.
Serving
  1. Garnish with torn fresh basil leaves and serve.

Notes

For 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.