Fall weather always reminds me to bring out one of my favorite kitchen gadgets - the slow cooker! Honestly, if you don't have a CrockPot, you are missing out! Slow cookers are so easy and because the food is cooked at a slower, more even temperature for a longer period of time (usually), you don't lose key nutrients that you might with a higher heat. We hope you enjoy this recipe - it was the perfect chicken soup for our chilly Georgia weather this weekend!
Chicken & Kale CrockPot Soup
- 2 split chicken breasts, skin on
- 16 oz low-sodium, organic chicken broth
- 2 c water
- 1 lbs frozen green beans
- 1 c carrots, sliced
- 1 sweet onion, diced
- 1 TBSP garlic powder
- 1 TBSP onion powder
- 1 TBSP sea salt
- 3 c kale, broken into 2-3" pieces (can be done by hand)
1. Wash and pat dry split chicken breasts and prepare vegetables accordingly.
2. Place all ingredients (except kale) in a large slow cooker and cook on low for approximately 8 hours or 4 hours on high.
3. With heat still on, remove CrockPot lid (Be careful!) and remove and discard the skin from the chicken breasts.
4. Remove chicken from slow cooker and shred chicken, removing the meat from the bone. Discard bones and return chicken to CrockPot.
5. Add kale to slow cooker, replace lid and cook for an additional 1 hour on low, 30 minutes on high.