Slow Cooker Chicken-and-Spinach Stew
Celery Root Mash
Ingredients
- 3 sweet potatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1½ lb boneless, skinless chicken thighs
- 1 tsp salt
- ½ lb nitrite-free Cajun-style smoked sausage, cut into ½-inch pieces
- 2 (14.5-oz) cans organic fire-roasted diced tomatoes
- 2 (14.5-oz) cans organic chicken broth
- 1 (10-oz) pkg baby spinach
Instructions
- Place sweet potatoes, onion and garlic in a 4-to 6-quart slow cooker.
- Sprinkle chicken thighs with salt.
- Place chicken and sausage over vegetables; add tomatoes and broth.
- Cover and cook on LOW 6 hours.
- Shred chicken with 2 forks; stir in spinach before serving.
Side Dish Ingredients
- 2 lb celery root, peeled and cut into 1-inch pieces
- ½ cup organic chicken broth
- 2 Tbsp extra virgin olive oil
- ¾ tsp salt
- ¾ tsp pepper
Side Dish Instructions
- Bring celery root and water to cover to a boil in a Dutch oven; cook 25 to 30 minutes or until tender.
- Drain; return celery root to Dutch oven.
- Add broth, olive oil, salt and pepper; mash with a potato masher to desired consistency.
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