I remember the first time I let a slow cooker do the heavy lifting on a weeknight: four chicken breasts, a jar of marinara, and a handful of pantry spices turned into a saucy, crowd-pleasing dinner that felt like it had simmered all day. Slow Cooker Chicken Marinara is exactly that—simple, comforting, and forgiving. It’s ideal for busy evenings, picky eaters, or anyone who likes coming home to a hot, ready-to-serve meal without fuss. If you enjoy hands-off, saucy chicken dinners, this recipe sits perfectly alongside other slow-cooker favorites like slow cooker chicken cacciatore with potatoes.

Why you’ll love this dish

This recipe is the kind of dinner that earns its place in your weekly rotation. It’s low-effort (dump-and-go), budget-friendly, and kid-approved thanks to familiar tomato flavors and melty mozzarella. Because the chicken cooks slowly in the sauce, it stays moist and picks up extra flavor without searing or fuss. Make it for a busy weeknight, a casual Sunday supper, or anytime you need a simple meal that pairs well with pasta, rice, or crusty bread.

“A no-fuss weeknight winner—cheesy, saucy, and tender every time. My family asks for it again and again.” — home cook review

How this recipe comes together

Start with raw, boneless chicken breasts in the slow cooker. Pour marinara sauce over them, season, and let low, gentle heat do the rest. The long, moist environment keeps the meat tender and infuses the sauce with chicken juices. Near the end, a blanket of shredded mozzarella melts into the top for a gooey finish.

Expect timeline and texture:

Prep: 5–10 minutes. No searing needed unless you want extra color.
Cook time: 6–7 hours on low or 3–4 hours on high.
Finish: Add cheese for the last 20–30 minutes so it melts without overcooking the chicken.

What you’ll need

4 boneless, skinless chicken breasts
2 cups marinara sauce (use your favorite jarred sauce or a homemade version)
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)

Notes and substitutions:

Swap chicken thighs for breasts if you prefer darker meat—thighs stay even more tender and may need the same cooking time.
Use low-sodium marinara if you’re watching salt and adjust seasoning at the end.
Add a pinch of red pepper flakes to the sauce for a little heat.

Directions to follow

Place the chicken breasts in a single layer in the slow cooker.
Pour the marinara sauce over the chicken, turning breasts to coat them evenly.
Sprinkle the Italian seasoning, and add salt and pepper to taste.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F (74°C) and is tender.
In the last 20–30 minutes of cooking, sprinkle the shredded mozzarella over the top and replace the lid so the cheese melts.
Serve each breast topped with sauce and cheese. Spoon extra sauce over pasta, rice, or slices of toasted bread.
Garnish with torn fresh basil if using.

Keep the lid on during cooking to maintain temperature and moisture; lifting the lid can add 20–30 minutes to the overall cook time.

Best ways to enjoy it

Serve this chicken over a bed of spaghetti or penne for an easy chicken parm-style meal without the breading or frying. For lower carbs, swap pasta for zucchini noodles or serve the saucy chicken over mashed cauliflower. A rustic side of garlic-roasted broccoli or a simple green salad balances the meal.

For an easy weeknight family dinner, plate the chicken with buttered noodles and a side salad. If you want to stretch the meal into another night, shred the leftovers and use them for sandwiches or a quick baked pasta.

You can also draw inspiration from other slow-cooker flavors—pair it with a bright, citrusy side after enjoying a saucy main, or contrast it with a sweet-and-savory option like a copycat orange chicken slow cooker recipe for a completely different dinner night.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature (no longer than 2 hours) before refrigerating.
Freeze: Place cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Gently reheat in a covered skillet over low heat until warmed through, or microwave in short intervals stirring in between. If sauce thickens after refrigeration, add a splash of water, broth, or a little extra marinara while reheating.
Food safety: Ensure reheated chicken reaches 165°F (74°C) before serving.

Helpful cooking tips

Even cooking: If breasts are very thick, halve them horizontally or pound to an even thickness so they cook uniformly.
Flavor boost: Stir a tablespoon of tomato paste or a splash of red wine into the marinara before cooking for a deeper flavor.
Cheese layer: If you like a golden top, finish under the broiler for 1–2 minutes after transferring to an oven-safe dish—only do this if your slow cooker insert is oven-safe.
Thickening sauce: If the sauce is too thin at the end, remove the chicken and simmer the sauce on the stove to reduce, or whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) into the sauce and cook until thickened.
Time-savers: Use pre-shredded mozzarella and a good-quality jarred marinara for true dump-and-go convenience.

For more slow-cooker technique ideas and alternative braises, check a different take on chicken cacciatore for inspiration at Slow Cooker Chicken Cacciatore.

Creative twists

Italian sausage swap: Replace half the chicken with Italian sausage for a heartier, spicier dish.
Mediterranean: Add olives, capers, and a squeeze of lemon to the sauce for a briny lift.
Creamy variation: Stir in 1/4 cup cream or mascarpone during the last 10 minutes for a richer sauce.
Low-carb: Serve over roasted spaghetti squash or cauliflower mash.
Kid-friendly: Omit red pepper flakes and serve with garlic bread and steamed veggies.

Common questions

Q: Can I use frozen chicken breasts in this recipe?
A: It’s best to use thawed chicken for even cooking and food safety. If you must use frozen, increase the cooking time and verify the internal temperature reaches 165°F (74°C). Using frozen chicken may keep the slow cooker at a lower temperature longer and can increase the time the chicken spends in the “danger zone,” so thawing is recommended.

Q: Do I need to brown the chicken first?
A: No—this recipe works fine without browning. Searing adds flavor and color but isn’t necessary for tenderness because the long, moist slow-cook does the flavor melding. If you brown the chicken, reduce liquid slightly to keep the sauce from becoming watery.

Q: How can I make the sauce richer?
A: Stir in a tablespoon of tomato paste, a splash of red wine, or a pinch of sugar to balance acidity. Simmering the sauce uncovered after removing the chicken concentrates flavors and thickens the sauce.

Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, then portion and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Q: What internal temperature should the chicken reach?
A: The safe internal temperature for cooked chicken is 165°F (74°C). Use an instant-read thermometer at the thickest part of the breast to confirm doneness.

Conclusion

Slow Cooker Chicken Marinara is an effortless, comforting meal that delivers big flavor with minimal hands-on time—perfect for busy families or anyone who wants a saucy, cheesy dinner waiting at the end of the day. For another slow-cooker take on this classic, see the Crockpot Chicken Marinara recipe on Crazy for Crust, and if you’d like a slightly different family-style variation, check out the Slow Cooker Chicken Marinara post at Juggling Act Mama.

Slow Cooker Chicken Marinara

A simple, comforting dish featuring chicken breasts slow-cooked in marinara sauce, topped with melted mozzarella cheese.

Prep Time 10

Cook Time 7

Total Time 7 10

Serving Size servings

Ingredients

Main ingredients

4 pieces boneless, skinless chicken breasts Can substitute with chicken thighs for more tenderness.
2 cups marinara sauce Use your favorite jarred or homemade version.
1 cup shredded mozzarella cheese For topping towards the end of cooking.
1 teaspoon Italian seasoning
to taste salt and pepper Use low-sodium marinara as a healthier option.
Fresh basil for garnish Optional.

Instructions

Preparation

Place the chicken breasts in a single layer in the slow cooker.
Pour the marinara sauce over the chicken, turning breasts to coat them evenly.
Sprinkle the Italian seasoning, and add salt and pepper to taste.

Cooking

Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F (74°C) and is tender.
In the last 20–30 minutes of cooking, sprinkle the shredded mozzarella over the top and replace the lid so the cheese melts.

Serving

Serve each breast topped with sauce and cheese. Spoon extra sauce over pasta, rice, or slices of toasted bread.
Garnish with torn fresh basil if using.

Notes

Keep the lid on during cooking to maintain temperature and moisture; lifting the lid can add time to the overall cook time. Serve over pasta, rice, or bread for different meal variations.