About
For rainy days, slow weekends, or cozy afternoons, this stew is the perfect complement. Combine all the ingredients in a Crock Pot, and your day just got easier. The stew is dripping with shreds of chicken, nutrient-dense kale, fatty olive oil, and thickened with cauliflower rice. Fresh lemongrass stalks add a vibrant lemon flavor that’s mellowed out with savory sage leaves.
Jessica L
Ingredients
- 6 ounce chicken breast, skin removed before eating
- 2 cup, chopped kale
- 1 cup, cut pieces cauliflower rice
- ½ ounce lemon grass (citronella), raw
- 2 teaspoon sage, dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- 4 cup chicken broth
Instructions
- Use a pair of forks to shred the cooked chicken into fine shreds. Then, place it in the bottom of a crock pot.
- Rip up the kale, and place it on top of the chicken in the crock pot. Also place in the cauliflower rice, lemon grass, two whole sage leaves, salt, and pepper. Pour the olive oil and then the chicken broth over the ingredients.
- Cook the crock pot on high heat for 6 hours. You can use a spoon to push some of the ingredients that rise above the liquid. Before eating, remove the lemongrass and any whole sage leaves.
Nutrition Facts
- Servings: 5
- Calories: 208.8kcal/873.5kJ (per serving)
- Fat: 14.9g (per serving)
- Carbs: 3.2g (per serving)
- Protein: 15.6g (per serving)
