The zucchini spirals in this recipe instead of noodles works!
Ingredients:
2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
6 cups chicken broth or chicken bone broth
3 carrots, sliced
3 stalks celery with leaves, chopped ¼ inch thick
1 large white onion, coarsely chopped
1 tbsp fresh lemon juice
1 tsp each dried thyme and dried marjoram
1 tsp sea salt, additional to taste
½ tsp ground black pepper , additional to taste
1 bay leaf
1 10-oz pkg zucchini noodles, or 2 small zucchinis, spiralized (Tip: Cut long noodles into smaller pieces.)
ground black pepper, optional
fresh thyme leaves, optional
Direction:
In a 6-quart slow cooker, combine chicken, broth, carrots, celery, onion, lemon juice, dried thyme, marjoram, salt, pepper and bay leaf. Stir to combine.
Cover and cook on low for 6 hours or on high for 3 hours. Remove and discard bay leaf. Turn the slow cooker to high if using the low setting. Add the zucchini noodles. Cover and cook for 5 minutes or until noodles are tender. Season with additional salt and pepper.