The men of your family will love this dish, the best of both worlds — spaghetti sauce and chicken!  If desired, serve with hot cooked brown rice pasta (CORE Plan) or spiralized zucchini/yellow squash (ADVANCED Plan).  We enjoy ours paired with a side salad.

Italian Chicken
Makes 4 Servings

1/2 of a medium head cabbage, cut into wedges
1 onion, sliced
1 cup button mushrooms, wiped clean and sliced
1 Tbsp arrowroot powder
1/4 cup iced cold water
2 1/2lbs chicken pieces (breast halves, thigh, drumsticks), raw and skinned
2 cups organic spaghetti sauce
1/2 cup organic vegetable stock (sodium free)
2 cloves garlic, diced
1 tsp ground basil
1 tsp ground oregano
Sea salt and fresh pepper (to taste)
Raw Parmesan cheese (to taste)

1.)  In a 6 quart slow cooker, combine cabbage wedges, onion, mushrooms and garlic.  In a small bowl, stir together iced water with arrowroot powder until dissolved.  Pour over vegetables in slow cooker.

2.)  Place chicken pieces on vegetables.  Sprinkle in seasonings (basil, oregano, sea salt, pepper).  Pour spaghetti sauce and vegetable stock over chicken.

3.)  Cover and cook on Low heat for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.  Plate and sprinkle with Parmesan cheese just before serving.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

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