There’s nothing like coming home to a warm bowl of stew on a blustery day. This Crock-Pot creation is packed with nutritious greens, lean protein, and the immune supporting benefits of sea veggies. Each serving comes in just under 200 calories. Serve it with gluten-free sprouted bread, a serving of rice, or increase the fat of the stew by adding coconut oil to each individual serving.
Ingredients
4 skinless, boneless chicken breasts, cut into 2-inch pieces
2 cups rutabaga, cut into 1-inch pieces (approx. 1 large rutabaga)
2 large carrots, cut into ¼-inch thick discs
2 cups kale, chopped (approx. 1 bunch)
1 small yellow onion, peeled and sliced
1 orange pepper, chopped
2 cloves garlic, minced
1 corn-free, gluten-free chicken bouillon cube dissolved in 2 cups water *see note
Combine first 7 ingredients at the bottom of your slow cooker.
In a separate large bowl, combine remaining ingredients. Stir to mix and then pour over top of the ingredients in the slow cooker.
Do not stir. Cover. Cook on low for 9 to 10 hours or on high for 4 to 5 hours.
Serve as is, or sprinkle additional kelp flakes over top.
Notes
If you prefer stock, there are a lot of great gluten-free chicken stocks out there. Harvest Sun is a company that produces gluten-free, corn free chicken bouillon as well as gluten-free, yeast-free vegetable bouillon. I used the chicken boullion, but either one will work for this recipe.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/01/crock-pot-chicken-and-rutabaga-greens-stew/