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 gluten-free 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).