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Slow Cooker Rutabaga Chicken Stew
We all have those times when we just wish we could come home from a hard-days work and have dinner waiting for us. Well, thanks to your slow cooker (and this recipe!) that dream can become a reality. All you need to contribute is ten minutes of prep in the morning and a reminder that tells you to turn it on before you step out the door. Now, without any extra work added to your day, you have a hearty, healthy dinner that tastes delicious. Thank you, Mr. Slow Cooker!
Serves 4-6
- Gluten Free - Dairy Free - Corn Free - Egg Free - Sugar Free
Ingredients:
- 4 skinless, boneless chicken breasts, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 2 cups rutabaga, cut into 1-inch pieces (approx. 1 large rutabaga)
- 1 corn-free, gluten-free chicken bouillon cube dissolved in 2 cups water
- 1/4 teaspoon turmeric
- 2 large carrots, cut into 1/4-inch thick discs
- 2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 2 cups kale, chopped (approx. 1 bunch)
- 1 teaspoon kelp flakes
- 1/4 teaspoon freshly ground pepper
- 1 small yellow onion, peeled and sliced
- 1/2 teaspoon mustard seeds
- 1 orange pepper, chopped
- 1/2 teaspoon oregano
Directions:
- Place your slow cooker on the counter and add in the your chicken, rutabaga, carrots, kale, onion, pepper and garlic. Spreading evenly across the bottom.
- Dissolve and make your chicken broth, and place in a large bowl. Combine all other ingredients into the same bowl and stir well.
- Slowly pour the mixture over your crockpot contents. Note: as much as you want too, resist the urge to stir everything together in the crockpot.
- Return the lid to the crockpot, and cook on low for nine hours (perfect for while you’re at work) or on high for five hours.
Serve hot!
Make It This Way
Rutabaga is a cross between a cabbage and a turnip, and is also part of the root family. If you don’t have one handy, try swapping it out for parsnips, carrots, cabbage or any other favourite you may have – squash would taste nice as well.
Try This
If you’re not a morning person, or the thought of making dinner at the time you should be eating breakfast is a struggle, you can always prepare most of this dish the night before. Just use four different bowls, saran wrap and your fridge. One for your chicken, one for your veggies, one for your spices and one for your broth. Combine them all together in the morning and presto – dinner will be ready at 5p.m.!
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