Ingredients
-
16
-
1/2
-
-
1
-
1/2
-
3
-
4
-
8
-
1/2
-
1
-
1/4
-
2
-
1/4
-
1
-
1
Directions
Steps
|
1
Done
|
Season Chicken With Salt and Pepper and Place in the Slow Cooker |
|
2
Done
|
Heat a Medium Nonstick Skillet Over Medium Heat, Add Oil, Onion and Garlic and Saute Until Soft, 3 to 4 Minutes. |
|
3
Done
|
Transfer to the Slow Cooker With Chicken Broth, Tomato Sauce, Chipotle, Cumin, Oregano, Half of the Cilantro and Bay Leaves. |
|
4
Done
|
Cover and Cook Low 4 to 6 Hours. |
|
5
Done
|
Meanwhile Spiralize the Zucchini Using a Spiralizer With the Thinnest Noodle Setting. Cut the Zucchini Into 6-Inch Strips. |
|
6
Done
|
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. |
|
7
Done
|
to Serve, Ladle Into Bowls and Serve Topped With Sliced Avocado and Remaining Cilantro. |
|
8
Done
|
For Instant Pot: |
|
9
Done
|
Season Chicken With Salt and Pepper. |
