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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 193.3
  • Total Fat: 1.3 g
  • Cholesterol: 40.0 mg
  • Sodium: 589.9 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 5.6 g
  • Protein: 21.3 g

View full nutritional breakdown of Easy Chicken & Kale Stew - Slow Cooker Meal 4-6 servings calories by ingredient
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Easy Chicken & Kale Stew - Slow Cooker Meal 4-6 servings

Submitted by: OLIVERFAMILY33

Introduction

I just threw this together today with what I had on hand and just hearing the details about Kale and how awesome and healthy it is for you I wrote down everything I put in. I hope you enjoy it as much as we did! I just threw this together today with what I had on hand and just hearing the details about Kale and how awesome and healthy it is for you I wrote down everything I put in. I hope you enjoy it as much as we did!
Number of Servings: 6

Ingredients

    16oz (1lb) bag of frozen, chopped Kale
    8 frozen or fresh boneless, skinless chicken tenders
    1 Large White Onion, fresh chopped OR 1 cup fresh or frozen chopped onion
    1 Large (or 2 Med) peeled Potato, cut into chunks
    4-6 Large Carrots, peeled, cut into pieces (OR 2 cups cut up)
    3 1/2 cups Water
    2 Bay Leaves WHOLE
    1 T Garlic Powder or 2 T fresh minced onion
    1 T Cilantro, dried - optional to taste
    Season with Salt & Pepper to taste

    1/2 c COLD water
    1/4 c Unbleached, Whole Wheat Flour

Tips

These are the "Easy Button" Instructions using what I had on hand. I created this off the cuff and wrote it down as I went along.


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Directions

Empty bag of Kale into the crock pot
Add chicken tenderloins,(frozen & unthawed) onion, potato, carrots, seasonings and 3 1/2 cups of water

Set to 4 hour cooking time (or however long you choose)

About 10-15 mins before serving mix 1/2 c COLD water with 1/4 c flour and add to stew to thicken it.

Serve immediately or whenever you want!



Serving Size: Makes 4-6 hearty 1cup Servings

Number of Servings: 6

Recipe submitted by SparkPeople user OLIVERFAMILY33.






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