My Birthday was on Thursday and I received a beautiful edible arrangement in the mail from my friend Mel!!
As deconstructed the arrangement to put the fruit and chocolates into a zip lock bag to keep them fresh today I had a thought about what to do with the beautiful yummy kale in the bottom of the cup!! I love to use my slow cooker and with this cold weather we are having today I decided to make a stew!! Now I had chicken breast defrosted and Kale...... So good old google to the rescue I put into the search chicken breast and kale in the crock pot and here is one of the recipes that came up!! I have all the ingredients here at the house so I am going to give it a try!! I will let you know what my Husband and I think!!
Slow Cooker Chicken, Sweet Potato and Kale Stew
1 pound skinless chicken breasts, cut into chunks
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 teaspoon yellow mustard
3 bay leaves
1 bunch of kale, steams removed and broken into pieces
sea salt and fresh pepper to taste
Wash chicken and cut into chunk size pieces and place into the pot of a slow cooker uncooked.
On top of chicken add diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato, paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Place slow cooker on high heat for 4 to 5 hours or until carrots and sweet potato are tender. In the last hour, add kale and stir to combine.
If you don’t like your chicken chunky you can shred the chicken at the end of cooking by using a fork or the back of a spoon. Its super easy to do with the cooking process. I’ve had it both ways and both are delicious. Taste the stew and season with sea salt and fresh pepper to taste.
Remove bay leaves, serve and enjoy.
Makes about 5 to 6 servings (give or take).
Its hard for me to gauge because my husbands servings are bigger than most. ha!