This delicious Slow Cooker Chicken Marinara (with polenta) is an easy chicken dish that features chicken thighs, marinara sauce, and a few other pantry staples for a meal that can serve a crowd. With little to no prep and moderate cooking time, you’ll have this amazing meal on the dinner table in no time.
Making slow cooker meals with a jar of marinara is one of our favorite ways to get dinner on the table. We also make Chicken Parmesan Pasta and Meatball Subs.
Why this chicken marinara recipe works
Chicken marinara is the perfect main course cuisine. It’s one of those easy recipes that yield an entire meal in one. Having sides – like bread and salad – are totally optional. Marinara smothered chicken thighs spread over polenta is flavorful, filling, and sure to be a family favorite.
Recipe Ingredients
- Chicken: Boneless skinless chicken thighs are the preferred cut for this easy recipe as it tends to be juicier than chicken breasts.
- Marinara Sauce: The main ingredient to make the chicken marinara.
- Veggies: Onion and carrots add a great flavor to the marinara.
- For the Polenta: Polenta is a grits-like ingredient in which you’ll use chicken broth and milk to cook it.
- Seasonings: A sprinkle of salt and pepper add additional great flavor to the dish.
- Parmesan Cheese: For garnish.
Step-by-Step Directions
Step One – Add chicken, carrots, and onion into the slow cooker. Pour marinara sauce over top and cook on HIGH for 4 hours or on LOW for 6 hours. The chicken should be cooked through and fork tender.
Step Two – Meanwhile, cook the polenta.
Step Three – When the chicken is finished, shred it with two forks directly in the crock pot.
Step Four – Serve immediately over polenta or with one of the serving ideas below.
How to Serve
- This recipe is traditionally served over a bed of polenta and alongside a few pieces of garlic and buttered toast.
- The chicken would be equally as good served over pasta. I would use rigatoni or penne. Try it tossed with spaghetti too! Zucchini noodles tossed in olive oil and Italian seasoning make for a great base as well.
- You can also substitute the polenta for white rice.
- When it comes to garnishings, try chopped fresh basil, grated parmesan, mozzarella cheese, and an extra spoon of sauce on top.
Recipe FAQs
You can substitute any type of grits, but stone ground (not instant) has more flavor and add texture to the dish. Instant grits are too runny to hold up to the sauce in this dish.
Yes. Chicken breasts can be substituted for chicken thighs. I like chicken thighs because they have a bit more fat and come out moist, not dry.
Keep leftovers in the refrigerator in an airtight container for 4 days.
Sure! You can always add vegetables like tomatoes and mushrooms.
Cooking this in the oven can easily turn this into baked chicken marinara. Combine everything into a baking dish, and cook at 375 until the chicken is fork tender. At the end of the cooking time, shred and sprinkle the baked chicken with parmesan and mozzarella cheese. Reheat until the cheese is melted.
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Slow Cooker Chicken Marinara {with Polenta}
Equipment Needed:
Ingredients:
For the Chicken:
- 2 lbs. boneless skinless chicken thighs
- 1 tsp. salt
- ¼ tsp. pepper
- 1 large carrot peeled and chopped
- 1 medium yellow onion sliced
- 24 oz. jar marinara sauce
For the polenta:
- 2 cups chicken broth
- 2 cups milk whole or low fat
- 1 cup stone ground polenta I used “Bob’s Red Mill yellow grits also known as polenta”. Don't use instant.
- salt and pepper to taste
For Garnish:
- chopped parsley
- shredded parmesan cheese
Instructions:
- Place chicken, carrot, and onion in a 6-quart slow cooker. Pour marinara sauce over top and cook on high for 4 hours or on low for 6 hours or until chicken is cooked through and fork tender. When chicken is finished, shred with two forks.
- Meanwhile, add chicken broth and milk to a large sauce pot and bring to a boil. Add in polenta and stir well. Lower heat to a low simmer and cook uncovered for 30 minutes stirring frequently. Add ¼ cup water if polenta becomes too thick.
- Spoon polenta into bowls and top with chicken and sauce. Garnish with parsley and parmesan.
Recipe Notes:
- Polenta is a course ground yellow corn, just like grits. However, grits can also be made from ground white corn.
- You can substitute any type of grits, but stone ground (not instant) has more flavor and add texture to the dish. Instant grits are too runny to hold up to the sauce in this dish.
- The chicken would be equally as good served over pasta, I would use rigatoni or penne.
- Chicken breasts can be substituted for the chicken thighs. I like chicken thighs because they have a bit more fat and come out moist not dry.
- Keep leftovers in the refrigerator for 4 days.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Dale Yeah I love this recipe ol’son