Ingredients
16ozchicken breasts,boneless, skinless
½tspkosher salt
black pepper,fresh to taste
1tspolive oil
½cuponion,chopped
3clovesgarlic,minced
4cupschicken broth,reduced sodium
8oztomato sauce
½tbspchipotle chile in adobo,chopped
1tspdried oregano
¼tspcumin
2bay leaves
¼cupcilantro,chopped
7ozzucchini
1medium avocado,5oz pitted and sliced
2ozqueso fresco,crumbled or queso blanco, omit for Paleo, Whole30
Preparation
Season chicken with salt and pepper and place in the slow cooker.
Heat a medium nonstick skillet over medium heat, add oil, onion and garlic and saute until soft, 3 to 4 minutes.
Transfer to the slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half of the cilantro and bay leaves.
Cover and cook low 4 to 6 hours.
Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.
Discard the bay leaves and remove the chicken, shred with 2 forks and place back in the slow cooker along with the zucchini and cook on high until the zucchini is tender crisp, about 5 minutes.
To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.
Season chicken with salt and pepper.
Press saute button on Instant Pot, add oil, onion and garlic and saute until soft, 3 to 4 minutes.
Add the chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of the cilantro and bay leaves.
Cover and cook high pressure 20 minutes. Quick or natural release.
Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.
When the pressure releases, open the Instant Pot, discard the bay leaves and remove the chicken, shred with 2 forks and place back in the pot along with the zucchini.
Press saute and cook until the zucchini is tender crisp, about 2 to 4 minutes.
To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.
