Step 1

For Slow Cooker:

Step 2

Season chicken with salt and pepper and place in the slow cooker.

Step 3

Heat a medium nonstick skillet over medium heat, add oil, onion and garlic and saute until soft, 3 to 4 minutes.

Step 4

Transfer to the slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half of the cilantro and bay leaves.

Step 5

Cover and cook low 4 to 6 hours.

Step 6

Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.

Step 7

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.

Step 8

To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.

Step 9

For Instant Pot:

Step 10

Season chicken with salt and pepper.

Step 11

Press saute button on Instant Pot, add oil, onion and garlic and saute until soft, 3 to 4 minutes.

Step 12

Add the chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of the cilantro and bay leaves.

Step 13

Cover and cook high pressure 20 minutes. Quick or natural release.

Step 14

Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.

Step 15

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.

Step 16

Press saute and cook until the zucchini is tender crisp, about 2 to 4 minutes.

Step 17

To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.