Balsamic Slow Cooker Chicken Over Zucchini Noodles

Balsamic Slow Cooker Chicken Over Zucchini Noodles

There are few aromas better than the aroma of an already prepared meal after a long day. I love using my crockpot and I use it a lot when I know I’m going to have a busy day. This is one of our favorite slow cooked meals and I think it will soon become your favorite, too. We love the flavors of Italian food, but pasta is full of carbs and will send your blood sugar sky high. This meal gives us the flavors of Italian food, but without the unhealthy carbs. These zucchini ribbons are by far a healthier choice than spaghetti noodles, or as I like to call spaghetti: sugar on a string. I think you’ll like the subtle flavor and texture the zucchini noodles add to the dish, too. This dish is even better the next day so be sure to make extra!

Slow Cooker Balsamic Chicken over Zucchini Ribbons

 Serves 4-6

Ingredients:

4 -6 chicken breasts (You can use frozen, too)

2 T olive oil

1/3 cup balsamic vinegar

2 14.5 oz cans diced tomatoes or 7 roma tomatoes, diced

1 onion, halved and thinly sliced

8 oz frozen spinach

4 tsp minced garlic

1 tsp dried oregano or 1 T fresh chopped oregano

1 tsp dried basil or 1 T fresh chopped basil

salt and pepper

1 zucchini per 2 people, sliced into ribbons with a vegetable peeler

Optional toppings: Parmesan cheese if you eat dairy, fresh basil, crushed red pepper

Directions:

Coat your slow cooker with olive oil. Place fresh or frozen chicken breasts on top of the oil. Add, salt, pepper, dried herbs, and garlic over the breasts. (If you are using fresh herbs, wait to add them in during the last hour of cooking.) Add in diced tomatoes then onions. Pour balsamic vinegar over the mixture.

During the last hour of cooking, add in frozen spinach and if you are using fresh herbs, add them in now, too.

 Cook on low 6-8 hours (don’t worry if it goes over 8 hours – crockpots are so forgiving) or high 4 hours.

 To make the zucchini ribbons: Using a vegetable peeler, peel the zucchini over a colander. Stop peeling when you start seeing the seeds. Pat or press as much water as you can out of the zucchini. Saute in olive oil or fat of choice for a few minutes or until desired doneness.

 Place the zucchini ribbons on a plate and top with the balsamic chicken. Add parmesan cheese if you eat dairy or more fresh basil. Enjoy!