Crock-Pot Chicken and Rutabaga Greens Stew

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

  1. Combine first 7 ingredients at the bottom of your slow cooker.
  2. In a separate large bowl, combine remaining ingredients. Stir to mix and then pour over top of the ingredients in the slow cooker.
  3. Do not stir. Cover. Cook on low for 9 to 10 hours or on high for 4 to 5 hours.