Makes four hearty servings to soothe your soul. Submitted by GP.
Extra virgin olive oil, as needed
3-4 split chicken breasts (free-range organic, if possible), rinsed, patted dry
4 cloves fresh garlic, chopped
Sea salt and freshly ground pepper, to taste
2 heaping cups thinly shredded cabbage
1 green bell pepper, cored, seeded, diced
1 yellow summer squash, diced
2 zucchini squash, diced
6 to 8 baby Yukon Gold potatoes, diced
1 4-oz. can chopped green chiles - mild or hot, to taste
1 teaspoon rubbed sage
1 teaspoon each of: dried basil, oregano and parsley, hot red pepper flakes, to taste
1 14-oz. can fire-roasted diced tomatoes
2 or more cups organic chicken broth, as needed
a dash or two of Worchestershire sauce, to taste, if desired (optional)
1.Drizzle some extra virgin olive oil into the bottom of a crock pot or slow cooker. Lay the chicken breasts in the bottom; top with the chopped garlic. Season with sea salt and pepper.
2. In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
3. Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of Worchestershire sauce, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
4. Cover and cook on high for 5 to 6 hours, until the chicken is done and easily breaks apart into pieces with a large spoon (my chicken was thawing from the freezer, and very cold when it went into the pot, so adjust your cook time accordingly, if you need to). Taste test for seasoning adjustments. I added a pinch of brown sugar to mine to balance the tomato-garlic and spice. Stir in any seasoning adjustments and serve.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.