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Slow-Cooker Italian Chicken with Zucchini Noodles (Gluten-Free + Low-Carb)

Slow-Cooker Italian Chicken with Zucchini Noodles (Gluten-Free + Low-Carb)

This slow-cooker Italian chicken is tender and saucy, with tomatoes and crisp-tender vegetables spooned over pesto-coated zucchini noodles for bright, fresh flavors. It cooks mostly hands-off in about 6-7 hours and makes a gluten-free, low-carb main that serves 4.
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Prep Time:40 minutes
Cook Time:7 minutes
Total Time:7 minutes
Course: Main Dish
Cuisine: Italian
Keyword: gluten-free, low carb, pesto, Slow Cooker, zucchini noodles

Equipment

  • Slow cooker
  • colander
  • Potato masher
  • Large bowl

Ingredients

  • 1/2 cup chicken broth reduced-sodium
  • 4 teaspoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 pound chicken breast
  • Salt and pepper
  • 2 large tomatoes roughly chopped, about 3 cups
  • 2 cups broccoli cut into bite-sized pieces
  • 1 1/2 cups asparagus about 1 large bunch
  • 1 cups snap peas halved
  • 4 large zucchinis spiralized using the 3mm-blade
  • Salt
  • 1/2 cup pesto use your favorite
  • Parmesan cheese for garnish
  • Fresh basil for garnish, chopped

Instructions

  1. In the bottom of your slow cooker whisk together the 1/2 cup reduced-sodium chicken broth, 4 teaspoons tomato paste, and 1 teaspoon Italian seasoning.
  2. Season the chicken breast with salt and pepper and lay in a single layer in the slow cooker, then add the 2 large tomatoes (roughly chopped, about 3 cups) in an even layer on top of the chicken.
  3. Cover and cook on low until the chicken is tender and no longer pink inside, about 5-6 hours.
  4. Remove the chicken from the slow cooker and place on a plate. Using a potato masher, mash the tomatoes in the slow cooker until they break down into a sauce. Add all remaining vegetables except the zucchini and stir to coat them in the tomato sauce, then place the chicken breast back on top, cover, and cook until the vegetables are tender, about another 45 minutes to 1 hour.
  5. When the chicken is almost done cooking, place the 4 large zucchini spiralized noodles into a colander set over a large bowl, sprinkle lightly with salt, and toss to coat. Let them sit 20-30 minutes, tossing occasionally, until they release some water.
  6. Spread the zucchini noodles over a large piece of paper towel and pat out as much excess moisture as possible, then place the noodles into a large bowl and toss to coat evenly with 1/2 cup pesto.
  7. Divide the zucchini noodles between 4 bowls, place a chicken breast on top of each, and spoon the vegetable and tomato sauce over the chicken and zucchini noodles.
  8. Garnish each bowl with Parmesan cheese and chopped fresh basil.

Notes

Salt and let the zucchini noodles drain, then pat dry to prevent a watery final dish. Cooking times vary by slow cooker and chicken size—the recipe calls for about 5-6 hours on low before adding the vegetables and another 45-60 minutes. Toss zucchini with the pesto just before serving to keep the noodles from becoming soggy.