Crock Pot Chicken Marinara Sauce

Serving 6 people

370 min


  • basil 4 t dry basil
  • bell pepper ½ t pepper
  • canned tomatoes 1 – 14oz can diced tomatoes
  • garlic 3 cloves crushed garlic
  • onion 1 medium onion diced
  • pepper ¼ t crushed red pepper optional
  • salt 1 t salt
  • skinless boneless chicken breasts 3 skinless boneless chicken breasts trimmed
  • tomato paste 3 – 6oz cans tomato paste with equal amout of water
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How to make it

  1. Rinse, dry and trim 3 skinless boneless chicken breast (1½ to 2 pounds). If you want, cut into serving size pieces
  2. Dice a medium onion
  3. To a medium to larger crock pot (this is 3.5 quart) add 3 – 6 oz cans of tomato paste and an equal amount of water. 1 – 14 oz can of diced tomatoes. 4 t dry basal, 1 t salt, ½ t pepper. Crush 3 cloves of garlic and the onion.
  4. Add ¼ t crushed red pepper if you want a little heat.
  5. Mix well.
  6. Add chicken and push down to cover.Cook on low for 6 hours. If you like your chicken shredded, remove the breasts about 1 hour before the end, shred and place back in for the last hour.