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Crock Chicken and Red Kale Soup

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Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 3 large stalks celery chopped
  • 1 1/2 pounds boneless skinless chicken breast meat cubed
  • 1 pound butternut squash peeled and cubed
  • 3/4 teaspoon caraway seeds
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 14.5-oz. cans diced tomatoes
  • 3 cups low sodium chicken broth or use homemade
  • 1 pound red kale chopped, large ribs removed

Instructions
 

  • Melt the coconut oil in a large skillet over medium-high heat.
  • Add onion, garlic and celery; cook until slightly soft.
  • Add chicken cubes and brown on all sides (but don’t worry about cooking them through).
  • Transfer mixture to a crock cooker then add squash, caraway seeds, salt, pepper, tomatoes and broth.
  • Cover and cook on MEDIUM-HIGH for 3 hours.
  • Add kale and stir to combine.
  • Cover and cook for 30 minutes to 1 hour or until chicken cubes are fork-tender.
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