Paleo Chicken and Eggplant No Parmigiana

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.

prep time:
cook time:5 min
ready in:
  • 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