I’m not gonna lie – I’m running a weeeeeeeeeeeeeeee bit behind this week. Not with anything except blog work, which is a huge bonus. Yay for scheduling!
So, I don’t have time for a long and elaborate post – it’s already 6am and I need to make breakfast, finish yogurt, and pack lunch. Sooooooooooooooooo, here is your short, condensed version of Cheesy Chicken and Zoodles.
It was easy. It was yummy. It was even yummier left over. It should have been 6 servings, but we really liked it and it was only 4. *Burp* Oops?
Chop your veggies before putting them in the crock. Duh, right? Don’t put in a whole pepper or onion.
When I made this, I had somewhere to go and knew when I got home I’d rather chew off my toenails than to make something else to go with dinner.
So, I made the zoodles before I left and threw them in a bowl of water and covered – then put them in the fridge, ready to go. Sometimes I do prep work when the natives are happy.
This is how I make Zoodles.
Sock everything into the crock except the sour cream, cheese, and zoodles. Let it cook for 6-8 hours…or 9 because you were gone longer than you thought. Oops?
Saving the zoodles until last means they won’t disintegrate into nothingness during those 9 hours. That would be pure sadness.
When you get home from said longer-than-you-thought trip, add the zoodles, sour cream, and cheese.
Give it a stir and replace the lid for 30 minutes so zucchini can get tender, you can change a diaper, Annie can wash her hands, and then pretend like she’s lost her mind and can’t set the table because she doesn’t know where the forks reside. Note: They’ve not moved since we moved into this house over a year ago.
Serve with a slotted spoon – devour because you’re starving and were gone longer than you thought and didn’t take enough snacks. Oops?
Cheesy Chicken and Zoodles
- 2 pounds chicken breast tenders
- 1 large onion, chopped
- 1 large pepper, chopped
- 1 teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- ¼ teaspoon pepper
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 medium zucchini, julienned into noodles
- In crock, combine chicken, onion, pepper, salt, oregano, garlic powder, thyme, and pepper.
- Cover and cook on low 6-8 hours.
- Shred chicken and return to crock.
- Add julienned zucchini, sour cream, and cheese.
- Cover and cook 30 minutes or until zucchini is tender.
- Serve with slotted spoon.
Yield: 6 servings
Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.