Some dinners just make life easier — this is one of them. My Slow Cooker Chicken and Zucchini has been in my back pocket for years for those evenings when I want a hearty, veggie-packed meal without standing over the stove. Everything comes together in the slow cooker with very little fuss, but it still tastes like you put in the effort.
The best part? It’s a clever way to get my kids (and honestly, even me on a picky day) to eat more zucchini without complaint. The chicken soaks up the tomato sauce and seasonings, and the zucchini ends up soft but not mushy — just perfect for twirling on a fork with pasta.
Why I Keep Making This Recipe
This dish ticks all my boxes: it’s budget-friendly, uses simple ingredients, and still feels like a cozy, home-cooked dinner. On busy weeks, I’ll toss everything in the slow cooker before heading out, and by dinner time, the house smells like I’ve been simmering sauce all day.
And let’s be honest — zucchini is one of those vegetables that multiplies like crazy in the summer garden. This recipe has been my solution for using it up in a way my family actually asks for again.
What You’ll Need
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Boneless, skinless chicken breasts – I use these when I want lean protein, but chicken thighs work too for extra tenderness.
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Onion – Gives the base flavor a little sweetness once it slow cooks.
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Marinara sauce – Use your favorite jarred sauce or leftover homemade sauce. I’ve used both, and either works beautifully.
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Italian seasoning – A simple blend that pairs perfectly with tomato and chicken.
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Zucchini – Slice it into half-moons so it holds its shape during cooking.
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Minced garlic – Adds that savory depth you can’t get from dried spices alone.
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Salt and pepper – Adjust to taste.
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Shredded Parmesan cheese – For that salty, melty finishing touch.
Tip from my kitchen: If I have a little extra time, I sauté the onion and garlic before adding them to the slow cooker. It gives the sauce a richer, almost caramelized flavor.
Step-by-Step – How I Make It
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Load the slow cooker – I start with the chicken at the bottom, sprinkle over the onion, garlic, and seasonings, then pour in the marinara sauce.
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Cook low and slow – Low for 5–7 hours is my favorite because the chicken gets tender without drying out.
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Add zucchini near the end – About an hour before serving, I stir in the zucchini. This way it stays a little firm and doesn’t turn into mush.
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Finish with cheese – Right before serving, I sprinkle Parmesan over the top and let it melt into the sauce.
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Serve it up – Over pasta, with garlic bread, or just on its own for a lighter meal.
My Favorite Ways to Serve It
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With pasta – Rigatoni is my go-to because it grabs the sauce so well.
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With crusty garlic bread – Perfect for sopping up every drop.
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Over cauliflower rice – A great low-carb swap that still feels hearty.
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With a simple green salad – Balances out the richness and makes the plate colorful.
Easy Swaps and Add-Ins
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Change up the seasonings – Add red pepper flakes for heat, or swap Italian seasoning for oregano and basil.
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Extra vegetables – Bell peppers, mushrooms, or even spinach stirred in at the end work great.
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Different proteins – Try turkey breast, Italian sausage, or even shrimp (just add seafood near the end so it doesn’t overcook).
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Quick skillet version – When I don’t have all day, I sauté the chicken, onions, and garlic, then add zucchini and marinara, and let it simmer for 15 minutes.
Tips From My Kitchen
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Don’t rush the zucchini – Adding it too early makes it watery. That last-hour window is the sweet spot.
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Shred chicken easily – I use my hand mixer right in the slow cooker on low speed. Two minutes, done.
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Cheese at the end – Melting it in the pot gives the sauce a creamy richness that’s worth the extra step.
Storage and Leftovers
This keeps in the fridge for up to 5 days in an airtight container. I actually think it tastes better the next day because the flavors meld together overnight. For quick lunches, I pack single portions with pasta or rice so they’re ready to grab and reheat.
Crock Pot Chicken and Zucchini
Tender chicken slow-cooked in marinara with fresh zucchini and a cheesy finish—this wholesome, budget-friendly dinner practically makes itself. Perfect for busy days when you still want something hearty and home-cooked.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 tsp minced garlic
- 1 Tbsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 (24 oz) jar marinara sauce
- 2 medium zucchini, sliced and halved
- 2 cups shredded Parmesan cheese
Instructions
- Layer the base – Place chicken in the bottom of your slow cooker. Season with salt, pepper, Italian seasoning, and garlic. Sprinkle diced onions over the top.
- Add the sauce – Pour marinara evenly over the chicken.
- Slow cook to perfection – Cover and cook on Low for 5–7 hours or High for 2½–3½ hours, until chicken reaches 165°F internally.
- Add zucchini – Stir in zucchini slices, cover, and cook on High for about 1 hour, or until tender.
- Cheesy finish – Sprinkle Parmesan over the top, cover, and let melt before serving.
Notes
- Delicious over pasta, rice, or zucchini noodles for a lighter twist.
- Pairs beautifully with a crusty loaf of bread for soaking up the sauce.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 806mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 30g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Freezer-Friendly Option
You can freeze this before or after cooking. If freezing raw, skip adding the zucchini until cooking day so it stays fresh in texture. It’ll keep in the freezer for about 4 months. To serve, thaw overnight in the fridge and reheat gently in a skillet or the slow cooker.
Try other Crockpot recipes:
- Slow Cooker Chicken and Vegetables
- Crockpot Chicken Jambalaya
- Slow Cooker Chicken and Rice Casserole
Crock Pot Chicken and Zucchini
Yield: 6Prep Time: 10 minutesCook Time: 6 hoursTotal Time: 6 hours 10 minutesTender chicken slow-cooked in marinara with fresh zucchini and a cheesy finish—this wholesome, budget-friendly dinner practically makes itself. Perfect for busy days when you still want something hearty and home-cooked.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 tsp minced garlic
- 1 Tbsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 (24 oz) jar marinara sauce
- 2 medium zucchini, sliced and halved
- 2 cups shredded Parmesan cheese
Instructions
- Layer the base – Place chicken in the bottom of your slow cooker. Season with salt, pepper, Italian seasoning, and garlic. Sprinkle diced onions over the top.
- Add the sauce – Pour marinara evenly over the chicken.
- Slow cook to perfection – Cover and cook on Low for 5–7 hours or High for 2½–3½ hours, until chicken reaches 165°F internally.
- Add zucchini – Stir in zucchini slices, cover, and cook on High for about 1 hour, or until tender.
- Cheesy finish – Sprinkle Parmesan over the top, cover, and let melt before serving.
Notes
- Delicious over pasta, rice, or zucchini noodles for a lighter twist.
- Pairs beautifully with a crusty loaf of bread for soaking up the sauce.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 806mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 30gChickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
