Tender chicken casserole with iron rich kale

I love kale and it’s packed full of iron, but I’m really not a fan of it on its own. If you’re like that too you will love this slow cooker recipe which takes a bit of time preparing but can be left in the slow cooker to cook without even a second glance. Although my toddler isn’t keen on the Kale he does love the rest of it and it can be pureed for those who are weaning through that method too.
Like most of my recipes, this will feed two adults and two children, with a portion for a smaller child or lunch.

Ingredients
3 -4 skinless chicken breasts, cut into thick chunks
1 white/brown onion, diced or sliced
2 sweet potatoes, peeled and cubed
2 chopped celery sticks
2 carrots, peeled and cut into thick chunks
1 chicken stock cube dissolved in ½ cup of water
½ cup of tomato puree
½ bag of kale *
2 large minced garlic cloves or a big dash of garlic powder
2 teaspoons of dried thyme

Method
Put the chicken across the bottom of the slow cooker and layer the celery, onions, sweet potatoes and carrots on top.
Add or sprinkle the garlic and pour over the stock.
Add the tomato puree and stir in gently.
Cook for 3 hours on the slow setting, and then add the kale and the dried thyme.
Cook on low for another hour.

This is a great dish to start in the afternoon, just when little one goes down for their afternoon nap or is in their high chair eating lunch. It will ready by the time you want your dinner and can always just keep it on the warm setting till you need it.
This has comfortably fed four adults too, it depends what you serve it with. We like it with boiled potatoes but it’s also good with roast potatoes, rice and even gnocchi.

*Good to make this after my lamb shank dish as you can use what’s left in the bag

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