Paleo Chicken and Eggplant No Parmigiana

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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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.


  • 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


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Recipe Comments

Comments (3)

  1. posted by cpienaar on October 12, 2012

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

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