This dish is so good that I’ve made it twice already over the course of three days. It is so flavorful and has the comforting qualities of chicken soup. It is incredibly easy and quick to throw together too. I think it’s going to be a regularly occurring meal for us this fall and winter.
Meanwhile, Jesse and I are getting ready to depart Wednesday evening for LA, where we’ll reside for 10 days to complete a week-long training with Jill Miller of Yoga Tune Up. We’re excited, but a little nervous too because it’s going to be a lot of work (but, good work!).
- 2 Tbsp grass-fed butter or ghee
- 1/2 yellow onion, chopped
- ~1.5 lb boneless skinless chicken breasts and/or thighs, cut into pieces
- 2 large carrots, peeled and sliced
- 1 medium-large head of green cabbage, chopped
- 1 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp sea salt
- Black pepper to taste
- Melt butter or ghee in a large pan over medium heat. Add the onion and carrots, and stir to coat. After a minute, add the chicken pieces and 1 tsp of the sea salt. Continue to cook until the chicken is mostly browned, but still has some pink to it.
- Pour chicken mixture into the slow cooker with the cumin, turmeric, remaining 1 tsp sea salt, black pepper and cabbage. Stir well.
- Place lid on slow cooker and let cook on low for 4 hours. If you’re home, I recommend stirring halfway through the cooking time, but it’s not critical and nothing to fret over if you can’t do so.
Yields: ~3-4 servings
Note: I’ve since tried this recipe with the addition of sweet potato and also really like it that way (if using, add to slow cooker with the cabbage and spices). I’ve used one medium-large sweet potato and found that it was enough.