Paleo Chicken and Eggplant No Parmigiana

2012-09-06
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
  • PrintFriendly and PDF

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.

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

Method

Recipe Type: , Tags:

Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • Saturday Morning Banana Pancakes : The Not So Desperate Housewife

    Saturday Morning Banana Pancakes

  • 3 Little Pigs Stuffed Poblano

    3 Little Pigs Stuffed Poblano

  • Kiwifruit-Muffins-4

    Kiwifruit And Flaxseed Muffins

  • Foccacia-Bread

    Clean Eating Foccacia Bread

  • image

    Sweet Potato Custard

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

Leave a Reply

Sign Up for the Newsletter &

Get 6 PALEO FREEBIES!

subscribe-popup

Get Instant Access!

arrow