Easy Crockpot Chicken and Spaghetti Squash Marinara (gluten-free)
This hearty, veggie-packed crockpot chicken and spaghetti squash marinara is the perfect weeknight dinner for busy families. It’s a healthy, low-carb, gluten-free meal that’s big on flavor and light on effort — just dump everything in and let your slow cooker do the work! Packed with protein and fiber, this family-friendly comfort food is also paleo and Whole30-friendly. Bonus: the leftovers are even better the next day.
Try this easy crockpot recipe for a no-fuss, nourishing dinner everyone will love — even picky eaters!
Serves 6
Ingredients:
2 lbs. chicken breast
3 cloves garlic
1 red or white onion, cut in 1 inch pieces
1 package white mushrooms, quartered
1 Tb chopped fresh thyme
1 tsp dried oregano
Salt + Pepper
1 spaghetti squash (cut in half, seeds scooped out and seasoned with avocado oil + salt)
Avocado Oil
1 extra large container Rao’s marinara (24 oz)
Parmesan cheese
Directions:
Place chicken breasts in the bottom of the crockpot and season well with salt, pepper and about 1/2 the oregano. Add garlic, onions and mushrooms on top and sprinkle with more salt, pepper, oregano and fresh thyme. Drizzle a bit of avocado oil over.
Place spaghetti squash halves facing up and place the lid on the crockpot. Cook on high for about 2 hours until spaghetti squash is tender and chicken is cooked through.
Cube chicken breast and pour out as much liquid as you can from the crockpot. Scoop out spaghetti squash flesh and add it back into the crockpot with the cubed chicken, marinara sauce and sprinkle with parmesan cheese. Taste and adjust seasonings as needed.