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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.1
  • Total Fat: 3.6 g
  • Cholesterol: 70.1 mg
  • Sodium: 117.7 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 27.4 g

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MAKEOVER: Slow Cooker Marinara Chicken and Vegetables (by TSAXTON82)

Submitted by: TSAXTON82

View the original recipe for Slow Cooker Marinara Chicken and Vegetables

Introduction

Chef Meg made over a versatile member recipe by adding extra vegetables and reducing the sodium. Serve with a side salad or over whole wheat pasta or brown rice. Chef Meg made over a versatile member recipe by adding extra vegetables and reducing the sodium. Serve with a side salad or over whole wheat pasta or brown rice.
Number of Servings: 8

Ingredients

    2 pounds boneless, skinless chicken
    breasts
    4 cloves garlic, peeled and crushed
    4 tomatoes, chopped or one 14.5-ounce can low-sodium tomatoes, drained
    Mushrooms, fresh, 2 cup, pieces or slices
    2 small zucchini, diced (2 cups)
    Onions, raw, 1 slice, large (1/4" thick)
    One 18-ounce jar low-sodium marinara
    sauce
    1 tsp dried basil
    1 tsp dried thyme

Directions

1. Place the chicken in the slow cooker; add the
garlic, tomatoes, onions, zucchini, and mushrooms.
Pour the marinara sauce over all, and sprinkle
the basil and thyme on top.
2. Set the slow cooker on low and cook for 6
to 7 hours. Before serving, shred the chicken
with a fork.






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