You asked and you shall receive. Last week, or maybe the week before, I asked on my facebook page what you wanted to see on the blog as far as recipes go and by far the vote was something involving the slow cooker. I have to be honest I don’t use mine as much as I should. My mom hardly ever used ours when I was growing up so I like to think that is the reason why I don’t use mine BUT shame on me!! I need to use it more often because it totally rocks and saved my butt in having to make dinner the other night. WHY? Because I just threw all of this in the pot and 4 to 5 hours later when I was super tired I had dinner! Dinner that I didn’t have to make because I did it 4 or 5 hours prior. Ahhhh! Nice! Genius those people who made the slow cooker….genius! Don’t you wish you thought of it? I surely did.
Ok, before we jump into the recipe some fun “stuff” to share. Just because! And because it’s fun to share! Last week if you recall my random thoughts I mentioned I was “thinking” about signing up for the 2013 CrossFit Open. Well, I DID! Ugh! I hope I didn’t make a terrible mistake and regret it after the first workout. And why do I have butterflies in my stomach waiting to hear what the first workout is going to be? Is that good, or totally bad? Ugh! I sometimes wonder why I do this to myself! I was totally bullied to sign up by my coach….ok, totally kidding but he did tell me on numerous occasions I should….so I finally did! I’m going to totally tell myself its all about having fun these next 5 weeks. Ok, now my armpits are sweating thinking about it. I totally need to move on to the next topic so I can calm my butt down! But (the other one) I do have to mention the announcement of the first workout is in Charlotte!! My new hometown! Just a short 20 minute drive away the first workout will be done at the beautiful CrossFit Vitality. I soooooo wish I could go but I have mom duties to attend to and lets face it that’s more important than sitting around watching Dan Bailey and Scott Panchik sweat it out….hmmmm? Questionable! Ha!
Another fun thing going on….I’m going to the PaleoFX event at the end of the month in Austin, TX!! Yippee! I’m sooo excited! It will be fabulous to finally meet some of my favorite Paleo bloggers like Juli, Danielle, Stacy, Michelle, and many more too. I’m also excited to see my Paleo crush Matt Lalonde speak. I’ve never been to Austin either and I’m pretty pumped about seeing this city. I have heard nothing but amazing things about it. Are any of you going? Please let me know if you are in the comments below. I would love to meet you and chat. And for those of you who can’t come, I will be sure to share my journey with all of you out there so make sure to follow me on my facebook page, instagram, and twitter to hear what I’m learning and seeing.
Ok, I’m off. Enjoy the stew my beautiful Paleo people! Stay tune because I have some Cinnamon Maple Scones to share with you soon. My mouth just started to water typing that…I have a problem folks.
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
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup low-sodium chicken broth
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 teaspoon gluten-free yellow mustard
3 bay leaves
1 bunch of kale, steams removed and broken into pieces
sea salt and fresh pepper to taste
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, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato, paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Place slow cooker on high heat for 4 to 5 hours or until carrots and sweet potato are tender. In the last hour, add kale and stir to combine.
If you don’t like your chicken chunky you can shred the chicken at the end of cooking by using a fork or the back of a spoon. Its super easy to do with the cooking process. I’ve had it both ways and both are delicious. Taste the stew and season with sea salt and fresh pepper to taste.
Remove bay leaves, serve and enjoy.
Makes about 5 to 6 servings (give or take). Its hard for me to gauge because my husbands servings are bigger than most. ha!