Slow Cooker Tex Mex Chicken with Kale

Servings 6 people


  • 6 4-oz. boneless skinless chicken breast halves
  • 2 14.5-oz. cans crushed tomatoes drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 6 cloves garlic pressed
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 tablespoons chopped jalapeño seeded
  • 1 cup salsa
  • 1 cup low sodium chicken broth
  • 3 cups chopped kale
  • shredded sharp Cheddar cheese
  • low fat sour cream
  • Diced avocado


  • Place first 10 ingredients (chicken through chicken broth) in a slow cooker.
  • Cover and cook on LOW for 7 to 9 hours or until chicken is tender and can be easily shredded.
  • In the end, stir in kale and cook until just wilted. Divide into bowls and top with any toppings you wish!


SERVING SUGGESTION: Serve a big salad on the side; add some warm, buttered corn muffins.
VEGETARIAN: Substitute 30 ounces black beans or kidney beans (drained and rinsed or homemade) for the chicken and cook on LOW for 7 hours or less, depending on your slow cooker. Use vegetable broth.
KOSHER: Skip the dairy garnishes.
GLUTEN FREE: Make sure crushed tomatoes, broth, and salsa are gluten free.
NUTRITION: Per Serving: 233 Calories; 3g Fat; 33g Protein; 22g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 558mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 4 Vegetable; 0 Fat. Points: 6
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