4 (7 ounce) raw bone-in, skinless chicken thighs (1¾ pounds total)
2 cloves garlic, minced
2 scallions, minced
1 small bell pepper, seeds and membranes removed, chopped
1 cup button mushrooms, halved
1 (15 ounce) can petite diced tomatoes
1 bay leaf
1 large zucchini (about 12 ounces), cut, sliced, or “spiralized” into noodle-like strands (should yield about 2½ cups zucchini “noodles”)
¼ cup fresh basil, chopped
¼ teaspoon each: salt and pepper
1. Combine chicken, garlic, scallions, bell peppers, mushrooms, tomatoes, bay leaf, salt and pepper in a slow cooker. Set on low for 6-8 hours.
2. Right before serving, remove the bay leaf, stir in the zucchini noodles and basil, and mix thoroughly to combine.
Yields 4 Servings ~ Per Serving – 1 Lean, 3 Greens, 1 Condiment