- 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
MAKEOVER: Slow Cooker Marinara Chicken and Vegetables (by TSAXTON82)Submitted by: TSAXTON82
View the original recipe for Slow Cooker Marinara Chicken and Vegetables
IntroductionChef 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.
2 pounds boneless, skinless chicken
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
1 tsp dried basil
1 tsp dried thyme
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.