Ingredients
- 4 skinless, boneless chicken breasts, cut into 2-inch pieces
- 2 cups rutabaga, cut into 1-inch pieces (approx. 1 large rutabaga)
- 2 large carrots, cut into 1/4-inch thick discs
- 2 cups rutabaga greens, chopped (approx. 1 bunch)
- 1 small yellow onion, peeled and sliced
- 1 orange or red pepper, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 tsp ground cumin
- 1 tsp kelp flakes (optional)
- 1/2 tsp mustard seeds
- 1/2 tsp oregano
- 1/2 tsp sea salt
- 1/4 tsp turmeric
- 1/4 tsp chili powder
- 1/4 teaspoon ground pepper
Directions
- Combine first 7 ingredients at the bottom of your slow cooker.
- In a separate large bowl, combine remaining ingredients. Stir to mix and then pour over top of the ingredients in the slow cooker.
- Do not stir. Cover. Cook on low for 9 to 10 hours or on high for 4 to 5 hours.