Chicken And Kale Stew Crock Pot Paleo Recipes

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CHICKEN AND KALE STEW (CROCK POT, PALEO)



Chicken and Kale Stew (Crock Pot, Paleo) image

Make and share this Chicken and Kale Stew (Crock Pot, Paleo) recipe from Food.com.

Provided by heatherhopecs

Categories     Chicken

Time 4h20m

Yield 5-6 , 4 serving(s)

Number Of Ingredients 12

1 lb skinless boneless, pasture-raised chicken breast
1 yellow onion, diced
3 carrots, peeled and cubed
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup low sodium chicken broth
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 teaspoons gluten-free yellow mustard
3 bay leaves
1 bunch kale, stems removed and broken into pieces
sea salt & freshly ground black pepper

Steps:

  • Wash the chicken and cut into bite-size pieces. Place into the pot of a slow cooker.
  • On top of the chicken add the diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Turn the slow cooker on.
  • high heat for 3 to 4 hours, or until the carrots and sweet potato are tender.
  • Add the kale and stir to combine; cook for 1 hour more. Taste the stew and season with sea salt and pepper. Remove the bay leaves, and serve.
  • If you don't like your chicken chunky, you can add the chicken breasts whole and shred the chicken at the end of cooking by using a fork or the back of a spoon.

QUICK AND CREAMY CHICKEN STEW - PALEO FRIENDLY!



Quick and Creamy Chicken Stew - Paleo Friendly! image

This stew gets alot thicker than you'd imagine. Makes a ton. I used 4 chicken leg quarters because I like dark meat.

Provided by jessann

Categories     Chicken

Time 1h20m

Yield 1 Lg. pot full, 6 serving(s)

Number Of Ingredients 12

4 lbs roasting chickens
2 tablespoons coconut oil
1 large onion, chopped
4 garlic cloves, minced
2 cups chicken stock
4 medium carrots, peeled and sliced
2 large celery ribs, chopped
1 (8 ounce) container button mushrooms, sliced in half
1/2 cup coconut cream (NOT the sweet kind for pina coladas!)
2 green onions, sliced
3/4 cup frozen green pea
1 tablespoon red curry paste (optional)

Steps:

  • Cut the chicken into pieces. In a large dutch oven over medium heat, melt the coconut oil. Once melted, add the chicken peices and cook until golden brown on all sides. Remove the chicken and set aside until later.
  • Add the onions, celery and carrots to the kettle and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
  • Add the chicken back to the pot and put in the mushrooms. Add broth to just come up 1/2 way (not covering the chicken). Allow the stew to come to a simmer and then cook on low, maintaining the simmer. Cover and cook for approximately 30 minutes. Remove chicken pieces and cut off the bone in bite sized chunks.
  • Add the chicken, peas, coconut cream and green onions back to the pot and cook another 2 minutes.

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