Chicken and Kale Stew Crock Pot Paleo
Warm up with a hearty bowl of Chicken and Kale Stew, a crock pot paleo recipe that’s as nourishing as it is flavorful. This one-pot wonder combines tender, seared chicken thighs with nutrient-packed kale, sweet carrots, crisp celery, and aromatic onions, all slow-cooked to perfection in a savory blend of chicken broth and crushed tomatoes. Enhanced with garlic, smoked paprika, and thyme, this gluten-free and dairy-free stew is a comforting, protein-rich meal designed for health-conscious eaters. Prep in just 20 minutes, let your slow cooker do the work, and serve this wholesome dish as a satisfying dinner for the whole family—perfect for busy weeknights or meal prep days.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 5 cups Kale
- 3 medium Carrots
- 3 stalks Celery stalks
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 4 cups Chicken broth
- 1 cup Crushed tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the vegetables. Peel and slice the carrots into coins or half-moons. Chop the celery into small pieces. Dice the onion and mince the garlic cloves.
Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Set the prepared vegetables aside.
Heat the olive oil in a skillet over medium heat. Season the chicken thighs with a pinch of salt and pepper, then sear them in the skillet until browned on both sides, about 2-3 minutes per side. This step adds flavor. Transfer the seared chicken thighs to the crock pot.
In the same skillet, add the diced onions, carrots, and celery. Sauté the vegetables for 3-4 minutes until softened. Stir in the minced garlic, dried thyme, smoked paprika, salt, and black pepper, cooking for an additional minute to release the aromatics.
Transfer the sautéed vegetables to the crock pot. Add the chopped kale on top.
Pour the chicken broth and crushed tomatoes over the ingredients, ensuring everything is well-covered. Gently stir to combine.
Place the lid on the crock pot and set it to cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked through.
Once finished, use a fork to shred the chicken into smaller pieces directly in the crock pot. Taste the stew and adjust seasoning as needed with additional salt or pepper.
Serve hot and enjoy this comforting, nutritious paleo stew!
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
