Slow Cooker
Chicken-Kale Soup
Almond Flax Crackers
Ingredients
- 4 boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado 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. Cover and cook 1 hour. Shred chicken using 2 forks in cooker.
Side Dish Ingredients
- 1 cup almond flour
- 2 Tbsp ground flaxseed meal
- 3 Tbsp avocado oil
- 2 large eggs, lightly beaten
- 1 tsp baking powder
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 350°F. Combine 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 lightly sprinkled with almond flour.
- Use a knife to score dough into 12 crackers, marking the 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
199
|
205
|
404
|
| Fat (g) | 7 | 16 | 23 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 19 | 8 | 27 |
| Carb (g) | 5 | 8 | 13 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 585 | 217 | 802 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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