Easy Crock Pot Italian Chicken by Mealsandmunchies

Ingredients

• 1 Chicken breast (approx. 1.5 lbs)
• 1/2 White onion, chopped
• 1 can (14.5 oz) Diced tomatoes, undrained
• 1 jar (24 oz) Marinara sauce
• 1 cup Low-sodium chicken broth
• 1 tablespoon Minced garlic
• 1 cup Grated Parmesan cheese
• 1 teaspoon Dried oregano (or Italian seasoning)
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 tablespoon Olive oil (for greasing)
• Optional, for serving Shredded mozzarella cheese
• Optional, for serving Garlic bread

Instructions

1. Lightly grease the inside of your slow cooker with olive oil to prevent sticking. Place the whole chicken breast at the bottom.
2. Add the chopped white onion around the chicken. Sprinkle the minced garlic evenly over the chicken and onions.
3. Season the chicken and vegetables liberally with black pepper, garlic powder, onion powder, and dried oregano (or Italian seasoning) to your taste.
4. Pour in the can of diced tomatoes (including the liquid) and the entire jar of marinara sauce over the ingredients in the slow cooker.
5. Pour in the low-sodium chicken broth. Stir gently to combine the sauce and broth, making sure the chicken is mostly submerged.
6. Cover the slow cooker with its lid and cook on LOW for 5-6 hours or on HIGH for 2.5-3.5 hours, until the chicken is fork-tender and easily shreds.
7. Carefully remove the cooked chicken breast from the slow cooker. Using two forks or kitchen shears, shred or cut the chicken into bite-sized pieces.
8. Return the shredded chicken to the slow cooker and stir it into the sauce. Add the grated Parmesan cheese and an additional teaspoon of dried oregano.
9. Mix everything well until the cheese is incorporated. Replace the lid and cook for an additional 20-30 minutes on LOW, allowing the cheese to melt and the flavors to meld.
10. Serve hot, optionally topped with shredded mozzarella cheese and accompanied by garlic bread for dipping.