Finally made my first batch of stew for the fall season!!!
Growing up I remember my parents cooking soups and stews during the fall and winter. There are definitely a handful of them that are my favorites so I decided to try and make a stew of my own.
Usually I just do the typical beef stew or chicken noodle soup. I decided to mix it up this time and try something new and started looking through the fridge deciding what else I could add to this stew.
Since we're trying to eat healthier, I decided to use sweet potatoes and butternut squash rather than using Yukon potatoes and instead of using spinach I used kale because kale "the Queen Of The Greens!" It is filled with so many nutrients, low in calories and tastes amazing!
I definitely recommend trying this recipe and if you don't like kale, try using spinach or mustard greens.
2 pounds chicken breast or thigh (no need to chop these, just throw them in. They'll shred later)
2 large sweet potatoes, cubed
1 small butternut squash, cubed
1 large onion, roughly chopped
5 garlic cloves, chopped
1 Tablespoon tomato paste
1 cup of water
1 tsp. oregano
1/2 tsp. sage
1 tsp. parsley
2-4 cups of baby kale (or regular kale, which you should chop into smaller pieces)
Place all ingredients except kale in slow cooker and stir to combine.
Cook on low for 6-8 hours or high 2-4 hours.
In the last hour of cooking, open your slow cooker and stir to mix everything up. This will shred your chicken. Add in your kale, and stir until it's incorporated.
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