Slow Cooker

1. Add all ingredients to the slow cooker EXCEPT the zucchini zoodles. Stir to mix well.
2. Cook HIGH 2-3 hours, LOW 4-6.
3. Remove chicken from the slow cooker and shred. Add the chicken and zucchini zoodles to the slow cooker. Stir to mix well. Cook an additional 10-20 minutes.
4. Remove the bay leaf before serving. Add more salt & pepper if needed.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add onion, celery, and carrots and cook for a 5-7 minutes, stirring frequently. Add the garlic and an additional minute. Turn off the Instant Pot.
2. Add the broth and water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Stir in the chicken, salt, thyme or rosemary, pepper, and bay leaf.
4. Close lid and seal valve. Set high pressure and cook set time for 10 minutes. Natural release for 10 minutes then quick-release pressure for remaining time.
5. Remove the chicken Instant Pot and shred. Return the shredded chicken along with the zucchini zoodles to the pressure cooker. Stir to mix well. Close lid and cook an additional 10-20 minutes on the warm.
6. Remove bay leaf before serving.