Crock Pot Chicken Kale Stew

IMG_8810

The cold and rain has me wanting to make hearty and body warming food for my family.  I love my  crock pot because it enables me to make delicious and nutritious meals all in one pot so that means less time in the kitchen and more time to  spend with the ones i love.

Ingredients

1½ lbs chicken thighs

1 whole yellow onion

4 cloves garlic, peeled and smashed

6 mini sweet peppers, chopped

2 TBSP freshly grated ginger root

24 oz fresh tomato sauce

¾ TBSP ground fenugreek

2 tsp ground garam masala

2 tsp ground turmeric

sea salt  and pepper to taste

5 Yukon potatoes, cubed

1 bunch of red kale

1 bunch of carrots, chopped

about 2 cups of fresh cooked garbanzo beans (or 1 can)

Directions

Turn crock pot onto low setting.  Wash chicken thighs and set aside.  Chop onions, garlic and sweet peppers and add to crock pot along with grated ginger.  Pour tomato sauce into crock pot and add seasonings.  Stir to combine and cover with lid. Let cook about 30 minutes.

Next, add potatoes being sure to coat well with juices from pot.  Cover and let cook for about 30 minutes or until potatoes are tender.

Add chopped kale and carrots.  Stir gently to combine and push kale done into crock pot so that it is covered in juices.  Cover and let cook about 15 minutes.

Last, add garbanzo beans.  Add about 1/2 cup extra water or broth if needed.  Cover and cook about another 10 minutes.  Turn off crock pot and let stand until ready to serve and eat.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s