Anti-Inflammatory Chicken Crockpot

Anti-inflammatory Chicken Crockpot

  • Servings: 5-7
  • Difficulty: easy
  • Print


  • 1lb boneless, skinless chicken breast
  • 6 large carrots
  • 1 can quartered artichokes
  • 2-3 cups chicken broth
  • 1 head cabbage
  • 5-6 garlic cloves, minced
  • 1 tablespoon turmeric
  • 1 tablespoon¬†ginger
  • ¬†
  • 1 teaspoon onion powder
  • 1 teaspoon rosemary
  • 1 bay leaf
  • Himalayan salt and pepper to taste


  1. Rub chicken breast with Himalayan salt and pepper.
  2. Cut carrots into large cubes.
  3. Place chicken breast in crockpot.
  4. Cover chicken breast with minced garlic and seasonings (onion, rosemary, turmeric, ginger).
  5. Add in carrots and artichokes.
  6. Cover all ingredients with chicken broth.
  7. Add in bay leaf and set to cook for 4 hours on HIGH.
  8. With about 20 mins left in cook time, boil medium pot of water.
  9. Cut head of cabbage into quarters.
  10. Cook cabbage in pot for about 10 mins or until soft.
  11. Dish out cabbage and serve chicken, carrots, and artichokes on top! =D

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