SLOW COOKER CHICKEN, KALE, AND SWEET POTATO SOUP
Slow Cooker Chicken, Kale, and Sweet Potato Soup is packed with protein and veggies and is so easy to make with a short list of simple ingredients. Your new paleo, gluten-free, dairy-free, whole30, healthy go-to crockpot recipe!
Provided by Robyn Downs
Number Of Ingredients 7
Steps:
- Place all the ingredients in a 6-qt slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender.
- Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Taste and add additional salt to taste. Serve hot with a generous drizzle of olive oil.
Nutrition Facts : Calories 175 kcal, Sugar 3 g, Sodium 922 mg, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 20 g, Fiber 3 g, Protein 19 g, Cholesterol 48 mg, UnsaturatedFat 2 g, ServingSize 1 serving
CHICKEN AND KALE STEW (CROCK POT, PALEO)
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
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.
CHICKEN AND KALE STEW RECIPE BY TASTY
Want a cozy chicken stew that tastes like it's been braising all day, but takes just an hour to prepare? You've come to the right recipe. Comforting chicken and potatoes are bolstered with fresh herbs and kale for a dish that's warming and hearty, but not heavy.
Provided by Betsy Carter
Categories Lunch
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the bouquet garni: Stack the bay leaves, rosemary, thyme, and sage on top of one another. Tie a 3-inch (7 cm) length of butcher's twine around the center of herbs and secure with a knot. Set aside.
- Season the chicken all over with about 1 teaspoon salt.
- In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and cook for 1-2 minutes on one side, until golden brown and crispy. Flip and cook for another 1-2 minutes, until golden brown. Remove the chicken from the pot and set aside.
- Reduce the heat to medium and add the remaining tablespoon of oil if the pot looks dry. Melt the butter until just bubbling. Add the onion and carrots and season with ½ teaspoon salt. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent and carrot is beginning to soften. Stir in the garlic and red pepper flakes, if using. Add the flour and cook for 2-3 minutes, until the vegetables are well-coated and the flour is lightly toasted, stirring occasionally to prevent burning.
- Deglaze the pan with the wine, scraping up any browned bits on the bottom of the pan.
- Add the chicken stock, bouquet garni, 2-3 teaspoons of salt, and the potatoes. Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
- Return the chicken to the pot, along with the kale. Season the stew with more salt to taste and the black pepper. Cook until the chicken is warmed through and the kale is just wilted and tender, and the chicken is cooked through, about 2-3 minutes.
- Ladle the stew into bowls and top with freshly grated Parmesan cheese and more red pepper flakes. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1045 calories, Carbohydrate 84 grams, Fat 68 grams, Fiber 3 grams, Protein 17 grams, Sugar 14 grams
INSTANT POT® KETO CHICKEN AND KALE STEW
Try this quick, easy, and incredibly tender chicken stew cooked with diced tomatoes. I added kale for extra green power! Serve over cauli rice for a complete and perfect keto meal.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and tender, about 3 minutes. Add chicken; cook until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 8.9 g, Cholesterol 38.4 mg, Fat 4.4 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 2.2 g, Sodium 795.8 mg, Sugar 4.1 g
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