Slow Cooker Cabbage and Chicken

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Cabbage and chicken probably sounds a little boring, but I can assure you that even though this dish is incredibly simple, it is anything but boring!  All of the ingredients are fantastic for you, and they go together so well to make an absolutely delicious and easy slow cooker meal!

With the main vegetable being cabbage, we already know that there are going to be tons of health benefits in this thing, and of course, we are correct (aren’t we always? 🙂 ).

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There’s 10 good reasons why I absolutely love cabbage!  In turn, there’s 10 good reasons why I love this dish, and that’s just the start!  At any rate, if you give this recipe a try, I can pretty much guarantee you that you will not be disappointed!

SLOW COOKER CABBAGE AND CHICKEN

Ingredients:

  • 2 pounds boneless chicken breasts
  • 3 cups almond milk
  • 1 head of cabbage
  • 2 diced onions
  • 1 inch minced ginger
  • 2 minced garlic cloves
  • 1 diced onion
  • 1 Tbsp. arrowroot + 1/4 cup water
  • sea salt, to taste

Directions:

1.) Bring together the ginger, garlic cloves, and 1 diced onion in a food processor. Blend until you’ve created a paste.

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2.) Place the paste and the milk into the slow cooker and stir them together. Chop up the chicken into small squares and place them in the slow cooker. Add the onion. Next, slice the cabbage into large slices and place the cabbage pieces at the top of the mixture.

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3.) Place the lid on the slow cooker and cook on low for six hours.  At the end of six hours, in a small bowl, stir together the arrowroot powder and water until the arrowroot is completely dissolved.  Pour over the contents of the slow cooker and stir.  Cook on low  for an additional hour.

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4.) Ladel into bowls, and season with sea salt if desired.

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Yum!  Simple never tasted so good!  Enjoy! 🙂

Coconut Chicken and Cauliflower Soup

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I can not believe this soup is healthy!!!  It is SO creamy, filling, and delicious.  I actually came up with this recipe by majorly changing  up the recipe linked to the following pin.

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This links to a recipe for cheeseburger soup.  After looking it over, I made a bunch of substitutions (cauliflower for potatoes, water for chicken broth, chicken for ground beef, olive oil for butter, brown rice flour for white flour, coconut milk for milk, and goat’s milk cheddar for processed cheese).  Lots and lots of substitutions to make this soup really healthy, but I swear you would not know this is healthy when you eat it – like I said, DELICIOUS!!!

COCONUT CHICKEN AND CAULIFLOWER SOUP

Ingredients

  • 1.5 lbs boneless and skinless chicken breast
  • 2 Tbs. olive oil
  • 1 large head cauliflower cut into florets
  • 1 small red onion, chopped
  • 1 cup carrots, chopped
  • 2 stalks celery, chopped
  • 3 cups water
  • 1/2 tsp. garlic granules
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1/4 cup brown rice flour
  • 2 cups or 1 can light coconut milk (make sure the can is BPA free)
  • 2 cups shredded goat’s milk cheese of your choice
  • sea salt and pepper for seasoning

Directions

1.) Drizzle the olive oil over the bottom of your slow cooker.  Add the chicken, followed by the cauliflower florets, red onion, carrots, and celery.  Top with water, garlic granules, basil, parsley, and brown rice flour.  Then, pour the coconut milk over top of everything.  Stir to mix.

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2.) Cook on high for 4 hours (or on low for 6-8 hours).  After this time, open the top of the slow cooker and use two forks to shred the chicken (it will shred very easily).  Add the cheese and stir to mix completely.  Close the top and cook for an additional 30-45 minutes.

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3.) Stir again, and then use a ladle to transfer to bowls.  Season with sea salt and pepper, as desired.

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Now get ready to have your socks blown off!  This is now, by far, my favorite soup!  Enjoy! 🙂