Ingredients
Equipment
Method
- For Slow Cooker: Season chicken with salt and pepper and place in the slow cooker. Heat a medium nonstick skillet over medium heat, add olive oil, onion and garlic and saute until soft, 3 to 4 minutes. Transfer to the slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half of the cilantro and bay leaves. Cover and cook low 4 to 6 hours. Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips. Discard the bay leaves and remove the chicken, shred with 2 forks and place back in the slow cooker along with the zucchini and cook on high until the zucchini is tender crisp, about 5 minutes. To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.
- For Instant Pot: Season chicken with salt and pepper. Press saute button on Instant Pot, add olive oil, onion and garlic and saute until soft, 3 to 4 minutes. Add the chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of the cilantro and bay leaves. Cover and cook high pressure 20 minutes. Quick or natural release. Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips. When the pressure releases, open the Instant Pot, discard the bay leaves and remove the chicken, shred with 2 forks and place back in the pot along with the zucchini. Press saute and cook until the zucchini is tender crisp, about 2 to 4 minutes. To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.
Notes
Try to enjoy the chowder within three days for the best flavor. If freezing, leave out the zucchini noodles, as they can become mushy upon reheating.