Harvest Chicken Stew
Phase 1 | Serves 4
Prep time: 15 minutes | Total time: 3 hours 15 minutes to 7 hours 15 minutes
10 medium carrots, cut into rounds
2 cups diced parsnips
1 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, diced into bite-size pieces
1 red onion, halved and sliced
2 apples, peeled and cut into chunks (lunch only)
3/4 cup water
2 tablespoons balsamic vinegar
Chopped fresh chives and parsley
4 cups cooked quinoa, brown rice, or barley, to serve
Layer the carrots and parsnips on the bottom of the slow cooker. Combine the salt, ginger, and pepper; sprinkle half of the mixture over the vegetables.
In a nonstick skillet, sauté the chicken and onions until lightly browned; transfer to the slow cooker. Top with the apples. Combine the water and balsamic vinegar; pour over the chicken and apples. Sprinkle with the remaining seasoning mixture. Cover the slow cooker and cook on high for 3 hours or low for 7 hours until vegetables are tender and chicken juices run clear. Stir before serving. Sprinkle with chives and parsley, and serve with cooked quinoa, brown rice or barley for Phase 1.
*Include the apples if you’re serving it for lunch, or sub extra carrots and parsnips for dinner.