Ingredients

1 Brown Onion (diced)
4 Cloves of crushed Garlic
2 tsps of grated Tumeric (fresh or powdered)
4 stalks Celery (diced)
3 Carrots (medium, chopped)
2 Zucchini’s
1 handful of shredded kale
1 tbsp Rosemary (fresh)
220 grams Chicken Breast (boneless, skinless)
450 grams Chicken Thighs (boneless, skinless)
Sea Salt & Black Pepper (to taste)
6 cups Water (or broth)

Method

Add all ingredients to the crock pot and cook on low for 6-8 hrs.
Once chicken is cooked through, transfer it to a large bowl and shred it with two forks. Return the shredded chicken to the crock pot and let it soak for at least 5-10 minutes before serving. Adjust seasoning as needed.
Serve sprinkle shredded kale on top

More Carbs
Add chopped potatoes or cooked rice/pasta and or peas. You can also mix in raw pasta about 15 minutes before serving.Leftovers
Refrigerate in an air-tight container up to 3-4 days or freeze up to 6 months. Omit pasta and potatoes if you plan to freeze.

And as I always say, “cook once, eat twice.”…make a pot big enough to enjoy tomorrow, the next day or next week.