Ingredients
Scale
- 1 pound chicken breast, diced
- 2 cups chopped kale or spinach
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ginger, grated
- 1 teaspoon cinnamon
- 1 can diced tomatoes (14 oz)
- 4 cups low-sodium vegetable or chicken broth
- Salt and pepper to taste
Instructions
- Place all ingredients into the crockpot.
- Stir to combine everything evenly.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken slightly before serving if desired.
- Serve hot and enjoy a nourishing, anti-inflammatory meal.
Notes
- This dish is great for meal prep and can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooking
- Cuisine: Healthy/clean eating
- Diet: Gluten-Free, Low-Carb, Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg