2 Large Tomatoes, Roughly chopped, about 3 cups chopped
2 cups Broccoli, Cut into bite-sized pieces
1 1/2 cups Asparagus, About 1 large bunch of asparagus
1 cup Snap Peas, Halved
For the Zucchini Noodles:
4 large Zucchini Squashes, Spiralized using the 3mm blade
1/2 cup Pesto, Use your favorite
Parmesan Cheese, For garnish
Fresh Basil, For garnish,chopped or minced
In the bottom of your slow cooker (mine is 7 quarts) whisk together the chicken broth, tomato paste and Italian seasoning.
Salt and pepper the chicken breasts and lay them in a single in the slow cooker. Then, add in the chopped tomatoes and spread in an even layer on top of the chicken.
Cover and cook on low heat until the chicken is no longer pink inside, and is tender. This takes about 5-6 hours.
Remove the chicken from the slow cooker and place onto a plate. Using a potato masher, mash up the tomatoes inside the slow cooker until they are broken down and form a sauce. Add in all the remaining vegetables (not the zucchini!) and stir to coat in the tomato sauce. Add the chicken breast on top of the veggie mixture and cover. Cook until the veggies are tender, about another 45 mins to 1 hour.
When the chicken is almost done cooking, place the zucchini noodles into a colander set over a large bowl. Sprinkle lightly with salt and toss to coat. Let them sit for 20-30 minutes, tossing occasionally, until they have released some of their water.
Spread the zucchini noodles onto a large piece of paper towel and pat out as much excess moisture as you can. Then place them into a large bowl and toss to coat evenly with the pesto.
Divide the zucchini noodles between 4 bowls and then place a chicken breast on top. Finally, divide the veggies and tomato sauce over top of all the bowls and garnish with Parmesan cheese and fresh basil.