Slow Cooker
Chicken and Kale Soup
Almond-Flax Crackers
Ingredients
- 4 boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil (or use coconut oil)
- 1 (32-oz) carton organic chicken broth
- 1 cup white wine
- 1 large onion, cut into 1-inch pieces
- 1 Tbsp minced garlic
- 1 bay leaf
- 1 bunch kale, trimmed and cut into 1-inch pieces
- ¼ cup chopped fresh parsley
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side or until browned.
- Transfer to a 5- to 7-quart slow cooker. Stir in broth, wine, onion, garlic, and bay leaf. Cover and cook on LOW 5 hours.
- Stir in kale and parsley. Cook 1 hour longer. Shred chicken with 2 forks before serving.
Side Dish Ingredients
- 1 cup almond flour
- 2 Tbsp flaxseed meal
- 3 Tbsp extra virgin olive oil
- 2 large eggs, lightly beaten
- 1 tsp baking powder
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 350°F. Combine almond flour and flaxseed meal in a bowl. Stir in oil, eggs, baking powder, and salt until well blended.
- Roll dough into a 10- x 8-inch rectangle on a large baking sheet sprinkled lightly with almond flour.
- Score dough into 12 crackers, marking surface of dough without cutting through dough completely.
- Bake 15 to 20 minutes or until slightly browned. Cool on baking sheet 5 to 10 minutes or until crisp. Break into crackers.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
