Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 tsp. sea salt, (plus more as needed)
  • 1/4 tsp. ground black pepper
  • 4 cloves garlic, (minced)
  • 1 yellow onion, (diced)
  • 4 carrots, (sliced)
  • 3 stalks celery, (sliced)
  • 8 cups low sodium chicken broth
  • 1 bay leaf
  • 2 medium zucchini, (spiralized)
  • 1 tsp. fresh thyme
  • 1 tsp. fresh rosemary
  • 1 tbsp. freshly squeezed lemon juice ((approx. 1 lemon))
  • 2 tbsp. Italian parsley, (chopped)

Instruction

  • Season the chicken with the sea salt and pepper.
  • Place seasoned chicken into the slow cooker.
  • Add the garlic, onion, carrots, celery, and chicken stock, and stir to combine.
  • Add the bay leaf, and then cover and cook on low heat for 6-8 hours or on high heat for 4-5 hours, or until the chicken is cooked through and the vegetables are tender..
  • Remove the cooked chicken from the slow cooker and shred, using two forks.
  • Add the spiralized zucchini noodles, thyme, and rosemary, and stir to incorporate.
  • Cover the slow cooker, and cook on low heat for an additional 8-10 minutes, or until the zucchini is mostly tender.
  • Add the lemon juice and parsley, and stir together.