This week's recipe is an easy one that you can stew in the slow cooker while you recover from the Thanksgiving frenzy. Balsamic vinegar lends a tangy, sweet flavor to the chicken breasts, and adding kale at the very end just gives the entire dish a little extra heartiness. I served ours over brown rice, but you can always use white rice.
4 pcs chicken breast
1/3 cup balsamic vinegar
1/3 cup reduced sodium soy sauce
1/2 cup chicken broth (or water)
1/2 tbsp garlic powder
1/2 tbsp ginger powder
2 bay leaves
1 tbsp coconut nectar or honey
pinch of red pepper flakes or 2 dried chili peppers
2 carrots, chopped into 1 inch pieces
8 oz white mushrooms, sliced
2 cups of kale, torn into little pieces
Searing your chicken pieces is an optional step, but I do it because I find that it helps to seal in more flavors while stewing. If you choose not to do this step, just go ahead and place chicken breasts in slow cooker.
Mix together vinegar, soy sauce, chicken broth, coconut nectar, ginger, garlic powder, and red pepper flakes.
Pour over chicken.
Cover and cook on high for 4 hours or low for 6 hours.
20 minutes before serving, add in kale and mushrooms.