Soup season is in full effect. This is such a wonderful recipe with all the produce readily available this fall. This is great to freeze as well and use it for a later meal.
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
stalk of celery diced
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup low-sodium chicken broth
1/2 cup of diced tomatoes
1 teaspoon of cumin
3 tablespoons balsamic vinegar
2 teaspoon Dijon mustard
3 bay leaves
1 bunch of kale, steams removed and broken into pieces
sea salt and fresh pepper to taste
Directions:
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, celery, cubed carrots, cubed sweet potato, garlic, cumin, chicken broth, tomato, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Place slow cooker on high heat for 4 to 6 hours. In the last hour, add kale and stir to combine.
Remove bay leaves and serve.
Enjoy!
Fit Chic