Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup Italian-seasoned breadcrumbs
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet and sauté diced onion and minced garlic until fragrant.
- Add cooked shredded chicken, marinara sauce, basil, oregano, salt, and pepper to the crockpot. Stir well.
- Cook on low for 6 hours or high for 3 hours.
- About 10 minutes before serving, sprinkle shredded mozzarella, Parmesan cheese, and breadcrumbs on top. Cover and let melt.
- Serve hot, garnished with fresh basil if desired.
Notes
- You can use store-bought cooked chicken or leftovers for quick prep.
- Make it gluten-free by using gluten-free breadcrumbs.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg