Slow Cooked Chicken with Zoodles

This is a super easy meal that is ideal to whip up on a weekend. The slow cooked chicken is so tender and will easily fall of the bone. I think the cheese adds a very nice touch, so if you are Kosher, just use a vegan mozzarella cheese. You won’t regret it! The entire house will smell like you baked lasagna, only without all the extra calories and carbs.

Slow Cooked Chicken with Zoodles

Serves 6

INGREDIENTS

For The Chicken:

• 1 onion, chopped
• 4 skinless chicken breast, butterflied and cut in half
• 1 tsp cumin
• 1 tsp sweet paprika
• 1 tsp black pepper
• 1 tbsp sea salt
• 1 tbsp oregano
• 1/2 tsp cinnamon
• 1/2 tsp red pepper flakes
• 1 tomato, grated
• 1/3 cup water

For The Zoodle Casserole:

• 4 zucchini, spiralized and trimmed
• 1 24 oz. jar marinara sauce (I like to use Rao’s)
• 2 tbsp parsley, chopped
• 1/2 cup shredded mozzarella cheese

DIRECTIONS

• STEP 1. Turn slow cooker on low and add the onion, spices, grated tomato, and water. Let cook on low 6 hours. After 4 hours, break up the chicken with a fork to the sauce to absorb well for the next 2 hours of cooking. Turn off heat after 6 hours and shred the chicken using a fork. If there is any excess broth, drain it out.
• STEP 2. Salt zucchini noodles and let them sit aside to release any excess water. Gently squeeze them with a paper towel to get rid of the water.
• STEP 3. Preheat oven to 400 F or 200 C.
• STEP 4. Add the zucchini noodles, chicken, marinara sauce and parsley to the casserole. Mix well.
• STEP 5. Top casserole with shredded cheese and bake in oven for 20 minutes.

Tools/Products Used In Recipe: