Paleo Chicken and Eggplant No Parmigiana

Added on September 6th, 2012 by our friend from http://www.theleangreenkitchen.com

Cooking Steps

Place ingredients in crockpot (chicken on the bottom and eggplant, artichokes and kale on top). Cook on high for 4 hours or low for 8 hours.

Right before serving blend olive oil, basil, pine nuts, garlic, salt and pepper to a pesto consistency. Place a dollop of pesto on each serving.

Serves 5
6 Hours
This is a Recipe

Ingredients

  • 1.5 lbs organic chicken (boneless breasts and thighs)
  • 3 cups veggie stock
  • 2 cups spicy marinara sauce
  • 1/2 eggplant, cubed
  • 1 cup chopped kale
  • 1 can artichoke hearts in water
  • 1/2 cup extra virgin olive oil
  • three handfuls of basil leaves
  • 1/2 cup of pine nuts
  • 2 cloves garlic, salt and pepper to taste
FavoriteLoadingAdd to Favorite Recipes!
Print This Recipe Print This Recipe

All Recipes Slow Cooker

3 Responses to “Paleo Chicken and Eggplant No Parmigiana”

  1. [...] sites on the web!Paleo Chicken and Eggplant No Parmigiana Fast Paleo / Posted on: September 06, 2012Fast Paleo – Place ingredients in crockpot (chicken on the bottom and eggplant, artichokes and kale on [...]

    Paleo Chicken and Eggplant No Parmigiana | Paleo Digest, on September 6th, 2012

  2. Was not expecting this simple recipe to have even close to the amount of flavour it does! Thanks will do again

    cpienaar, on October 12th, 2012

  3. [...] is a recipe adapted from a recipe I created for a paleo slow cooker competition last fall called Paleo Chicken and Eggplant No Parmigiana.  It was selected to be in the Fast Paleo Top 100 of 2012 – my first [...]

    Recipe: Crock Pot Chicken & Eggplant Parmigiana - Lean.Green.Kitchen, on April 24th, 2013

Leave a Comment!