Whole30 Recipe: Crockpot Chicken Sweet Potato Stew

One of the only downsides of Whole30 is HAVING to cook almost 100% of your meals. I love to cook, but even I get tired of it if I have to do it every day. So, when I stumbled across this recipe on a Paleo blog, I knew I had to try it. I think it would also taste great with other veggies in it or with noodles for you non-Whole30ers out there. 


Ingredients:
2 lbs bone/skinless chicken breasts
1 onion, cubed
two handfuls baby carrots, cubed
1 large sweet potato, cubed
3 cloves garlic, minced
3 c low-sodium chicken broth
1/2 c tomato paste
3 tbsp balsamic vinegar
2 tsp yellow mustard
3 bay leaves
kale or spinach
salt and pepper

Directions:
Put chicken in the crockpot. Put all other ingredients on top and stir to combine mustard and tomato paste with the broth and veggies. If you want to, you can pop some small red potatoes on top or add celery, peppers, tomatoes, or any other veggies you'd like. 

Cook on low for 8 hours. Using a fork, shred the chicken, which should fall apart as you stir the soup with the fork. Add the kale or spinach (you can pre-wilt in a skillet with a small amount of water), put the lid back on, and let it wilt for a little bit before you stir it to combine. 

Add salt and pepper to taste and enjoy!

This stew is amazing with extra broth to make it soupier, or with less broth to make it heartier. It reheats well and makes enough for about 6-8 big meals. I've made it with both spinach and kale and here are my thoughts on that: kale wilts slower, so if you want to eat this as soon as you get home, use spinach because it only take about 10 minutes to wilt fully. If you want to use kale but are in a hurry, I recommend steaming it in a skillet on medium heat with some water; make sure you put a lid on top to trap the steam. Taste-wise, there's not much difference, so I base it on what's cheaper at the store or what I have more of in my fridge.

Bon appetit!