Crock-Pot Chicken and Rutabaga Greens Stew

January 3, 2012 by Leanne Vogel August 25, 2017

This healthy slow-cooker recipe has 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 1/4-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
• 2 teaspoon ground cumin
• 1 teaspoon kelp flakes or 2 teaspoon Braggs Sea Kelp Delight
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon oregano
• 1/2 teaspoon Herbamare or sea salt
• 1/4 teaspoon turmeric
• 1/4 teaspoon chili powder
• 1/4 teaspoon freshly ground pepper

Instructions

1. Combine first 7 ingredients at the bottom of your slow cooker.
2. In a separate large bowl, combine remaining ingredients. Stir to mix and then pour over top of the ingredients in the slow cooker.
3. Do not stir. Cover. Cook on low for 9 to 10 hours or on high for 4 to 5 hours.
4. 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.

Nutrition Information Per Serving