CrockPot Italian Chicken & Zucchini

Ingredients

3 Pounds Boneless Skinless Chicken Breasts
24 Ounces Jarred Marinara Sauce (Or Homemade Marinara Sauce)
2 Medium Zucchini (Sliced)
1 Medium Yellow Onions (Chopped)
2 Cloves Garlic (Minced)
2 Tablespoons Italian Seasoning
1 Teaspoon Onion Powder
½ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
½ Cup Sliced Green Onions
2 Cups Shredded Parmesan Cheese

Directions

Place chicken breasts in the bottom of a 6 quart or larger slow cooker.

In a large bowl mix together the marinara sauce, sliced zucchini, chopped yellow onion, garlic, Italian seasoning, onion powder, salt and pepper and stir to combine.

Pour sauce mixture over top of chicken in the slow cooker.

Sprinkle the sliced green onions over the top of everything and cover and cook on LOW for 6 to 8 hours or 4 to 5 hours on HIGH or until the internal temperature of the chicken registers 165° F (74° C) on an instant read meat thermometer.

Turn slow cooker to the WARM setting and sprinkle the shredded Parmesan cheese over the top of the chicken in the slow cooker, recover and let chicken rest for 5 to 10 minutes to allow the cheese to melt.