Chicken and Kale

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 servings


  • 1 pound boneless skinless chicken thighs chopped
  • 3 cloves garlic minced
  • 2 cups kale chopped
  • 1/2 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons ground cumin
  • 1/2 teaspoon cayenne pepper


  • In a large crock cooker, add all the ingredients (chicken thighs through cayenne pepper) and stir. Cover and cook on LOW for 6 to 8 hours, until chicken is cooked through.
  • Serve warm.


SERVING SUGGESTION: Serve on top of Zucchini Pasta (Julienne or cut large zucchini lengthwise into thin strips; stir-fry in a skillet coated with olive oil over medium-high heat until slightly limp.)
GLUTEN FREE: Make sure chicken broth is gluten free.
NUTRITION: 339 Calories; 25g Fat (66.1% calories from fat); 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 357mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.
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