This meal takes a beloved comfort food and turns it into a dish that's suitable for bariatric diets, packed with protein and low in carbohydrates. Succulent chicken is gently slow-cooked with a medley of herbs and veggies, then paired with zucchini noodles for a meal that's both light and fulfilling. It's an uncomplicated, one-pot recipe that's an ideal choice for anyone on a journey to weight loss.
Bariatric Crockpot Meals
This dish transforms a classic comfort food into a bariatric-friendly meal that's high in protein and low in carbs. Tender, shredded chicken is slow-cooked with herbs and vegetables, then combined with zucchini noodles for a light yet satisfying dish. It's a simple, one-pot meal that's perfect for those on a weight loss journey.
2 boneless, skinless chicken breasts
2 cups of low-sodium chicken broth
2 medium zucchinis
2 cloves of garlic, minced
1 cup of water
1 small onion, diced
1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
Salt and pepper to taste
Fresh parsley for garnish (optional)
Place the chicken breasts, chicken broth, water, garlic, onion, thyme, rosemary, salt, and pepper into the crockpot.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
About 30 minutes before the end of the cooking time, remove the chicken from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot.
Use a spiralizer to turn the zucchinis into noodles (zoodles). If you don't have a spiralizer, you can use a vegetable peeler to create thin, noodle-like strips.
Add the zucchini noodles to the crockpot and cook for an additional 10-20 minutes, until the noodles are tender. (they can get mushy when cooked too long)
Serve hot, garnish with parsley if desired.