Ingredients
Scale
- 1 lb chicken breast or tofu
- 1 cup chopped kale
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon ginger, grated
- 1 cup low-sodium chicken or vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet and lightly brown the chicken or tofu pieces.
- Add browned meat or tofu, garlic, turmeric, and ginger to the crockpot.
- Stir in chopped vegetables and pour in the broth.
- Cover and cook on low for 6-8 hours until vegetables are tender and flavors meld.
- Season with salt and pepper before serving.
Notes
- You can substitute chicken with chickpeas for a vegetarian version.
- Add a squeeze of lemon before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: Healthy fusion
- Diet: Gluten-free, low-carb, paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg