- 4
- 10 mins
- 240 mins
Ingredients
- 1 1/2 tbsp. au jus gravy mix (like the kind by McCormick)
- 3 cups sliced mushrooms
- 1 1/2 cups chopped onion
- 1 lb. raw boneless skinless chicken breast
- 1/4 tsp. each salt and black pepper
- 1 lb. (about 2 medium) zucchini
- 2 tbsp. cornstarch
- 1/2 cup light/reduced-fat cream cheese
Preparation
Step 1
n a slow cooker, combine gravy mix with 1/3 cup water. Stir to dissolve.
Add mushrooms, onion, chicken, salt, and pepper. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
Meanwhile, using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
If cooking at low heat, increase heat to high. Transfer chicken to a large bowl, and roughly chop or shred.
In a small bowl, combine cornstarch with 2 tbsp. water. Add to the slow cooker. Add cream cheese, stir until uniform.
Return chicken to the slow cooker. Stir in zucchini noodles.
Re-cover and cook for 20 minutes, or until zucchini noodles are slightly softened and hot.