Best 2 Chicken And Kale Stew Crock Pot Paleo Recipes
Indulge in a culinary journey with our delectable Chicken and Kale Stew prepared in a crock pot, offering a delightful blend of flavors and textures. This hearty stew is not only a treat for your taste buds but also a nutritious and wholesome meal that adheres to the paleo diet principles. Discover the simplicity of this one-pot dish that combines tender chicken, nutrient-rich kale, and an array of aromatic spices. The slow-cooking method in the crock pot ensures that the flavors meld together perfectly, resulting in a comforting and satisfying stew. Prepare to be captivated by the symphony of flavors in this dish, complemented by three additional tempting recipes, including a refreshing Cucumber and Onion Salad, a creamy Avocado and Lime Dressing, and a zesty Lemon and Herb Marinade. Get ready to tantalize your taste buds and embrace a culinary adventure with this collection of flavorful recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND KALE STEW RECIPE BY TASTY
Want a cozy chicken stew that tastes like it's been braising all day, but takes just an hour to prepare? You've come to the right recipe. Comforting chicken and potatoes are bolstered with fresh herbs and kale for a dish that's warming and hearty, but not heavy.
Provided by Betsy Carter
Categories Lunch
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the bouquet garni: Stack the bay leaves, rosemary, thyme, and sage on top of one another. Tie a 3-inch (7 cm) length of butcher's twine around the center of herbs and secure with a knot. Set aside.
- Season the chicken all over with about 1 teaspoon salt.
- In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and cook for 1-2 minutes on one side, until golden brown and crispy. Flip and cook for another 1-2 minutes, until golden brown. Remove the chicken from the pot and set aside.
- Reduce the heat to medium and add the remaining tablespoon of oil if the pot looks dry. Melt the butter until just bubbling. Add the onion and carrots and season with ½ teaspoon salt. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent and carrot is beginning to soften. Stir in the garlic and red pepper flakes, if using. Add the flour and cook for 2-3 minutes, until the vegetables are well-coated and the flour is lightly toasted, stirring occasionally to prevent burning.
- Deglaze the pan with the wine, scraping up any browned bits on the bottom of the pan.
- Add the chicken stock, bouquet garni, 2-3 teaspoons of salt, and the potatoes. Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
- Return the chicken to the pot, along with the kale. Season the stew with more salt to taste and the black pepper. Cook until the chicken is warmed through and the kale is just wilted and tender, and the chicken is cooked through, about 2-3 minutes.
- Ladle the stew into bowls and top with freshly grated Parmesan cheese and more red pepper flakes. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1045 calories, Carbohydrate 84 grams, Fat 68 grams, Fiber 3 grams, Protein 17 grams, Sugar 14 grams
INSTANT POT® KETO CHICKEN AND KALE STEW
Try this quick, easy, and incredibly tender chicken stew cooked with diced tomatoes. I added kale for extra green power! Serve over cauli rice for a complete and perfect keto meal.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and tender, about 3 minutes. Add chicken; cook until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 8.9 g, Cholesterol 38.4 mg, Fat 4.4 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 2.2 g, Sodium 795.8 mg, Sugar 4.1 g
Tips:
- Use organic, free-range chicken: This will ensure that your stew is as healthy and flavorful as possible.
- Choose hearty greens: Kale is a great choice, but you could also use collard greens or Swiss chard.
- Don't overcook the vegetables: You want them to be tender, but still have a bit of a bite to them.
- Add some spice: A little bit of chili powder or cayenne pepper can help to give the stew a nice kick.
- Serve with your favorite sides: Rice, quinoa, or crusty bread are all great options.
Conclusion:
This chicken and kale stew is a healthy, flavorful, and easy-to-make meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. So next time you are looking for a quick and easy dinner recipe, give this stew a try.
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