Slow Cooker Chicken, Kale and Sweet Potato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
10 cups Chicken Broth or Bouillon 10 oz chopped Kale 4 cups cubed Sweet potato 16 oz boneless, skinless chicken breast 2 tsp Italian Seasoning 8 oz Baby Bella Mushrooms1/2 cup Quinoa
Place all the ingredients except quinoa in a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender, adding quinoa during last 40 minutes of cook time (on low).
Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Add salt to taste. Serve hot.
Serving Size: 6-8 servings
Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Add salt to taste. Serve hot.
Serving Size: 6-8 servings
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 4.5 g
- Cholesterol: 32.5 mg
- Sodium: 1,902.9 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 4.4 g
- Protein: 18.9 g
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