2-3 cups cooked organic chicken, chopped
10 cups organic bone broth or veg broth
2 tbsp extra virgin olive oil
1 medium sweet potatoes, peeled and cut into cubes
1 cup zucchini, chopped
4 cups finely chopped kale (packed into measuring cup)
1 cup celery, chopped
1 large onion, chopped small
4-5 cloves garlic, chopped
2-3 tbsp balsamic vinegar
1 tsp. dried thyme
2 tsp paprika
2 tsp oregano
2 tsp sea salt
Fresh ground black pepper to taste
Sliced red spicy peppers (optional)
Red pepper chili flakes
Prep and chop veggies.
Add onion and celery to the slow cooker. Add oil, garlic spices, broth, salt and, turn on the slow cooker to low.
Chop up enough chicken to make 2-3 cups bite-sized pieces. Cut away the ribs from the kale leaves and finely chop enough kale to make 4 cups packed kale.
Add chicken, zucchini, sweet potatoes to the slow cooker, and cook for 6-8 hours. If you want to cook on high, swap olive oil for avocado or coconut.
Once cooked, add kale and balsamic vinegar and cook on low for another 20 minutes; mix well.