Ingredients:

• 2 spaghetti squash or 1 large, cut in half and seeded
• 4 boneless, skinless chicken breasts
• 2 bell peppers, sliced
• 8 oz. mushrooms, sliced
• 1 onion, sliced
• 2 cups diced tomatoes
• 4 garlic cloves, minced
• 1 cup tomato sauce
• 2 sprigs fresh thyme
• 2 bay leaves
• Fresh parsley to garnish
• 2 teaspoons extra virgin olive oil
• Himalayan sea salt and freshly ground black pepper

INSTRUCTIONS:

1. Season the chicken to taste with sea salt and freshly ground black pepper.
2. Transfer the chicken to a slow cooker. Top with bell pepper, mushroom, onion, diced tomato, tomato sauce, and garlic.
3. Place thyme and bay leaves on top and season to taste. Cover and cook on low 6 to 8 hours, or on high for about 4 hours. When done - cut, shred, or keep chicken breasts whole.