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:
When do you add the chicken – in the beginning or after four hours?
In the the beginning.
I unfortunately live in a small San Francisco apartment without enough storage space for a crockpot. (One day I’ll have one!) Do you have suggestions for a regular stovetop without losing all the moisture? Thanks so much, Neda!