Get ready for the easiest dinner recipe ever! Don’t worry, it’s super tasty and good for you too! There’s just a few easy steps when it comes to making this dish, and the slow cooker does the rest for you. It’s awesome!
It’s also just got two main ingredients, which makes it really easy on digestion. One of those ingredients is rutabaga, one of my absolute favorite veggies – with good reason!
Every time I go grocery shopping and get rutabagas, the person checking me out always has to ask what type of vegetable it is and how I use it. Personally, I think the rutabaga deserves so much more recognition! With all of these obvious nutritional and health benefits, I think it should be included in everyone’s diet to some extent. Also, if you’re ever looking for a substitute for potatoes, rutabagas are it! They cook practically identically to potatoes, and their texture is extremely similar. They are a bit sweeter in taste than potatoes, but I haven’t found a single recipe that they don’t taste delicious in!
Alright, let’s get to it!
SLOW COOKER ITALIAN CHICKEN AND RUTABAGA
- 1.25 lbs. boneless and skinless chicken breast
- 3 medium sized rutabaga, peeled and chopped into 1 inch-pieces
- 2 Tbsp. olive oil
- 1 Tbsp. Italian seasoning blend
- 1 tsp. garlic granules
- sea salt and pepper to taste
1.) Place the chicken breast and prepared rutabaga in a large mixing bowl. Drizzle with the olive oil, and sprinkle with the Italian seasoning and garlic granules. Stir and toss to coat completely. Transfer to the bed of a slow cooker.
2.) Cook on low for 4-6 hours until the chicken is cooked through and the rutabaga is fork tender. Transfer to plates and season with sea salt and pepper.
Told you it was ridiculously easy! Enjoy! 🙂
Guys!!! I found another really healthy and yummy slow cooker recipe! Yay! I got the idea from the following pin.
I changed it up a bit to include more veggies and to not include cornstarch. I also made some other changes to make the recipe my own. I know you will love it if you try it! This dish is extremely healthy because of all the veggies in it, but I am actually more excited about the spices in it! We all know that many herbs and spices have healing and health improving qualities. The spices used in this dish are some of the powerhouses of those qualities when it comes to spices! It contains turmeric, ginger, garlic powder, coriander, and cumin! First off, YUM, and secondly, check out all the healthies that these guys have! Yes, I did say healthies! 🙂
Look at all those heath benefits!!! And that’s just from the spices in this dish – the veggies pack even more full of nutrition! Being a slow cooker recipe, it’s EASY to make too. Seriously, if you’re not sold yet, then I don’t know what will sell you…oh, did I mention it is DELICIOUS???
SLOW COOKER SPICED COCONUT CHICKEN AND VEGGIES
- 1 inch cube of ginger (about 30 grams), roughly chopped
- 1/2 yellow onion, chopped
- 1 Tablespoon coconut oil
- 1 – 1.5 lbs boneless, skinless chicken breast cut into pieces
- 1 can light coconut milk – make sure your can is BPA free
- 4 cups of veggies of your choice. I used snap peas, zucchini, red and yellow peppers, and broccoli
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon ground tumeric
- 1/2 teaspoon sea salt
1.) Heat your coconut oil in a frying pan over medium heat. Add your chopped onions, ginger, and chicken. Cook lightly for about 5-10 minutes until the outside of the chicken pieces are just cooked. Transfer to the bottom of the slow cooker.
2.) In a small bowl, mix together the can of coconut milk and your spices.
3.) Add the veggies to the slow cooker over the chicken then pour your coconut milk mixture over everything. Stir to combine.
4.) Cook on low for 4 – 5 hours until the chicken is cooked through.
5.) Spoon onto plates and serve!