Fennel and lemon are frequently paired up—they just seem to like each other a lot. Use a mortar and pestle to crush the fennel seeds, or place them in a plastic bag and roll over them with a rolling pin.
Serves 4
Prep: 20 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 20 minutes
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
4 cups Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
1 can (14.5 ounces) Whole30-compliant fire-roasted diced tomatoes, undrained
1 large yellow onion, cut into thin wedges
2 cloves garlic, minced
2 teaspoons grated lemon zest, plus extra for serving
1½ teaspoons fennel seeds, crushed
8 ounces Whole30-compliant smoked kielbasa or chicken-apple sausage, sliced into ½-inch pieces
2 cups packed chopped fresh kale
In a 6-quart slow cooker combine the chicken, broth, tomatoes, onion, garlic, lemon zest, and fennel seeds.
Cover and cook on low for 6 to 7 hours or on high for 3 to 3½ hours. Add the sausage and kale. Cover and let stand for 5 minutes or until the sausage is heated through and the kale is wilted. Serve, topped with additional lemon zest if desired.