Ingredients:
- 1 3-4 pound chicken, giblets removed and reserved for stock
- 1 onion, sliced
- 1½ cups of homemade marinara or your favorite store-bought marinara
- Sea salt and pepper
- 4 medium zucchini
- ¼ cup fresh basil
- Shaved Parmigiano Reggiano to taste (optional)
Instructions
1. Place the sliced onion in the bottom of the slow cooker
2. Generously season the chicken with sea salt and pepper and place it in the
slow cooker on top of the onions
3. Pour the marinara sauce over the chicken
4. Put the lid on the slow cooker and cook on high for 3-4 hours or low for 6-8
hours
5. When the chicken has cooked through, remove it from the slow cooker and
set aside to cool enough that you can handle it
6. In the mean time, spiralize your zucchini noodles. I like to do about 1 per
person
7. Place the noodles in a colander fitted over a bowl.
8. Sprinkle with sea salt and allow the noodles to sit for about 5 minutes. The
excess water will fall into the bowl. Discard that.
9. When the chicken is cool enough to handle, shred the meat from the bones
and place it back into the slow cooker to warm in the sauce.
10. Taste the chicken and sauce and season with sea salt and pepper
11. Tear up the fresh basil into pieces and toss it in with the zucchini noodles.
12. To plate, lay a bed of zucchini noodles on the plate, spoon the chicken
along with some of the sauce over the noddles. Garnish with Parmesan
cheese (optional) and extra basil.
13. Enjoy!
