Chicken Chard Stew

Defrost 3 frozen boneless skinless chicken breasts in microwave, then cook on high for 5 minutes.

Place eight washed very small indigo blue potatoes in large crockpot.  Wash and halve four small purple and four small red potatoes.  Place among blues.  Wash and cut into thumb-sized segments 6-7 mixed colored carrots (purple, white, yellow, and orange).  Clean and chop 3-4 stalks of red chard; place leaves over all, then scatter stalks.  Cut chicken into bite-sized pieces place, with liquids, in crockpot, scattering with fork.  Peel and chop one large red onion and two medium white candy onions with bit of stalks.  Scatter across top.

Add 1/4 cup Canada Dry 10 Ginger Ale, 1/4 cup pomegranate juice, 3 tbsp cranberry wine, 1 tbsp coconut oil, 2 tsp kosher salt, 2 tsp tarragon leaf, 2 tsp lavender, 1 tbsp basil leaf, and 1/4 tsp cacao nibs.

Gluten, dairy, nut, peanut, egg, tomato, and canola free.