Yakityak's Tomato Chicken Crockpot Stew



Chunk the onions and sauté on medium-high heat in about a tablespoon of extra virgin olive oil (make sure not to flash the oil - if it smokes, turn down the heat). Remove to crockpot when the onions have begun to soften and the edges are charred. Do the same with the carrots. (You can season them with a little salt if you want to.)

Rinse the kale thoroughly, separating the leaves and making sure it's sand-free. Blanch by submersing 5 min in boiling salted water. Remove from pot with tongs to a colander in the sink and rinse with cold water. De-vein the kale (fold each leaf in half and slice out the prominent central vein) and chop it up rough. Put kale in crockpot. (NB: Make sure your kale is very fresh - preferably bought within 24 hours of use. If it isn't it develops a very aggressive brussels sprouts smell and cabbagy flavor.)

Rinse and dice the chicken breasts into 1/2" chunks (generous 1 cm). Place in crockpot.

Place remaining ingredients in the crockpot and stir well. (If you don't stir well the chicken will clump up on itself.

Cook on low heat for 6 hours, stirring once in the middle. It can go longer, or if you are short on time, you may cook it on high for 4 hours.


This recipe serves many as soup, or can be a full meal on its own if served over rice. (Would serve about 8 - 10 people.) It fits perfectly in my largest crockpot - a 6 quart. For those who are not fond of the cabbage family, this is a great way to get the health benefits from kale without being overwhelmed with the flavor. I would not substitute out of the cabbage family for the greens because other green leafy vegetables can't stand up to the long cooking time in the crockpot.

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