Winter = perfect crock pot season (click here to purchase the crockpot we have). Okay, to be honest, every season is perfect crock pot season, but there’s something about winter that makes you thinking of a simmering stew in a crock pot ready and waiting for you when you get home from a long day at work as pure bliss.
I found this recipe while trying to browse easy crock pot recipes that were paleo-friendly. Thank you to 5 Ingredient Paleo for the recipe!!! This recipe caught my eye because it only called for five ingredients! Yes, count that, FIVE ingredients! It’s also incredibly easy on top of that. You simply throw the ingredients in the slow cooker, turn it on, and let it go. That’s what I love about crock pots/slow cookers, one of the best kitchen tools for lazy cooking. Throw in the ingredients in the morning, go to work, and when you get home you have a meal ready for you. No fuss, no muss. So, let’s get started!
- 2 pounds chicken breast
- 2 large sweet potatoes, cut into chunks
- 1 large onion, cut into chunks
- 1 Tablespoon tomato paste + 1 cup of water
- 2-4 cups of baby kale or chopped regular kale
- Additional seasoning (optional)
Simply throw all of the ingredients except for the kale in the slow cooker, add your cup of water and tomato paste, and then stir to incorporate everything. You do not need to chop up the chicken breast because they will shred easily once cooked in the slow cooker. I added a dash of basil and rosemary. I honestly don’t know if it did anything, but the dish turned out well in the end. I think you can definitely play around with the ingredients by adding different seasonings/spices as well as other veggies as well (carrots? white potatoes? possiblities are endless!).
The recipe from the original blog post calls to cook everything on low for about 6-8 hours. And the in the last hour of cooking, open your slow cooker (slowly), and once again stir to mix everything up. The stirring should then shred your chicken easily. Add in the kale, and mix until well incorporated. Cook for about 30-60 minutes longer until the kale is tender.
I was a little pressed for time, so I blasted the slow cooker on high for 3-4 hours. I then switched it back to low for another hour, threw in the kale, and then blasted the slow cooker on high for the last hour. The chicken was not as easy to shred, but it was still shreddable with some prodding and poking on my end.
And voila! The stew turned out fantastic. Perfect dish to warm us up on a cold evening!
Until the next meal,
Joseph and Jennifer
Ok, so I was somewhat coerced into writing this post by my loving gf, but here it is! Do you want GAINS? “Of course, Joseph. What kind of question is that?” Then you’ll want to add chicken to your arsenal of protein.
Chicken breasts/thighs are a great source of lean protein. They’re easy to make and a lot cheaper than other meat sources. They go a long way when it comes to meal prepping, unless you just eat them all with no remorse, which I sometimes do (ask Jennifer or any of my previous roommates). You’ll want to stick with white meat as it is less fatty.
Enough of the intro, this recipe takes about 30 minutes to prepare, more or less.
- 3 chicken breasts or thighs, about 6-8 oz. each (make sure it’s defrosted)
- ½ cup of blanched almond flour/meal (you can purchase here)
- 3 tbs. of FlavorGod Seasonings, trust me you’ll want THIS seasoning and not some crap from stores (buy here: http://flavorgod.com/)
- 1 large egg
Preheat the oven to 375 degrees, and grab 2 bowls. Set aside your chicken breasts for now (cut them if needed).
Put raw egg in one bowl. In the other bowl, place your ½ cup of almond flour and 3 tbs. of FlavorGod seasoning (my favorite is EVERYTHING SEASONING SPICY, sorry future digestive system).
Mix the flour and seasoning, and be sure to break apart at clumps.
Place the chicken into the egg bowl to coat it. You’ll then place the egg-coated chicken into the bowl with the almond flour and seasoning mix to give it a thin almond coating.
Put the chicken on a baking sheet (with or without parchment paper) and place in the oven for 20 minutes or until fully cooked.
THAT’S IT! It’s fast and easy. If you want to double the amount of chicken you make, just double the ingredients.
Be sure to hashtag #jenjoandpaleo when you cook with a recipe inspired by our blog! We thank everyone for their support!
Until the next meal,
Joseph and Jennifer