Slow Cooker Chicken Marinara with Basil Zucchini Noodles

Ingredients

1 3-4 pound chicken, giblets removed at 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 regiano to taste (optional)

Instructions

Place the sliced onion in the bottom of the slow cooker
Generously season the chicken with sea salt and pepper and place it in the slow cooker on top of the onions
Pour the marinara sauce over the chicken
Put the lid on the slow cooker and cook on high for 3-4 hours or low for 6-8 hours

When the chicken has cooked through, remove it from the slow cooker and set aside to cool enough that you can handle it

In the mean time, spiralize your zucchini noodles. I like to do about 1 per person
Place the noodles in a colander fitted over a bowl. Sprinkle with sea salt and allow the noodles to sit for about 5 minutes. The excess water will fall into the bowl. Discard that.
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.

Taste the chicken and sauce and season with sea salt and pepper
Tear up the fresh basil into pieces and toss it in with the zucchini noodles.

To plate, lay a bed of zucchini noodles on the plate, spoon the chicken along with some of the sauce over the noodles. Garnish with Parmesan cheese (optional) and extra basil. Enjoy!

*For the 21 Day Fix, measure out your Red, Green and a Blue container as needed. 

Originally posted by ahappyhealthnut.com