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5 from 1 vote

Slow Cooker Chicken Harvest Stew {freezer friendly}

Servings: 4
Author: This Worthey Life

Ingredients

  • Stew Ingredients
  • 1 lb. boneless skinless chicken breast
  • 1 small onion peeled and chopped
  • 2 cups kale chopped
  • 2 cups green cabbage chopped
  • 1 small carrot peeled and grated
  • 1 stalk celery chopped
  • 1 jar tomato basil pasta sauce usually around 24 oz (make sure to choose a gluten free option
  • if that is important to you)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 teaspoons garlic powder
  • Bed of Squash Ingredients
  • 1 lb. yellow crookneck squash sliced into 1⁄4 inch thick medallions
  • 1 tablespoon coconut oil
  • 1 ⁄8 teaspoon black pepper
  • 1 ⁄8 teaspoon cayenne pepper

Instructions

  • Combine all stew ingredients in slow cooker.
  • Cook on high for 4 - 6 hours or low for 6 - 8 hours.
  • Squash Directions
  • Heat coconut oil in a saute pan on medium high heat.
  • Sprinkle peppers on squash slices and place in oil.
  • Saute on each side for 2 minutes until very lightly browned on edges. Squash will still be fairly
  • firm. Do not overcook.
  • Remove and drain on paper towels.
  • Serve stew over squash medallions.