Note: This is a slow cooker, crockpot recipe. We enjoy this dish for breakfast, lunch, & dinner.


2 pieces of chicken thigh (cut into cubes)
1 chicken drumstick
1⁄2 pound chicken ground meat
1 cup of bone broth protein (used as a thickening agent)

1/2 cup of chopped rosemary
1 tablespoon of nutmeg
1 tablespoon of chili powder
2 cloves of chopped garlic
1 chopped onion
2 carrots – chopped
1 celery – chopped Mediterranean sea salt (to taste)
1 cup of Mozzarella cheese
1⁄4 cup gluten free elbow pasta 1/2 stick of butter
1 stalk of green onionsDirections

Using a small slice of butter – lightly season and cook chicken leg with pepper and salt for about 90 seconds.
Using a small slice of butter – lightly season ground meat with chili powder and nutmeg – place on medium to high heat and allow to cook till it is about 50%.
Then add 6 cups of water to crock pot, pasta, chicken leg and ground meat, and bone broth protein
In a pan – lightly sauté chicken thigh cubes, garlic, onions, rosemary with butter for five minutes – then add to crockpot Add carrots, celery, chili powder, nutmeg to crockpot.
Season to taste
Garnish – shredded with fresh grated mozzarella and green onions (each portion of stew)


If you are going for non-keto dish – you can add potatoes to this dish. Just add potatoes with carrots and celery. This is a slow cook stew with layered tastes. Lightly cooking the meat and veggies will help layer the flavor.

Prep Time- 40 minutes

Cook Time- overnight

Total Time- 12 hours