Description
Slow Cooker Chicken Kale Soup is the perfect meal prep recipe for fast lunches all week! Loaded with tender chicken and hearty vegetables you will love it!
Ingredients
Scale
- 2 split chicken breasts, skin on
- 1 lbs frozen green beans
- 16 oz low-sodium, organic chicken broth
- 1 cup carrots, sliced
- 2 cups water
- 1 sweet onion, diced
- 3 cups kale, broken into 2-3″ pieces (can be done by hand)
- 1 TBSP garlic powder
- 2 tsp onion powder
- 1/2 TBSP sea salt
Instructions
- Prepare vegetables accordingly
- Place all ingredients (except kale) in a large slow cooker and cook on low for approximately 8 hours or 4 hours on high
- With heat still on, remove CrockPot lid (Be careful!) and remove and discard the skin from the chicken breasts
- Remove chicken from slow cooker and shred chicken, removing the meat from the bone. Discard bones and return chicken to CrockPot.
- Add kale to slow cooker, replace lid and cook for an additional 1 hour on low, 30 minutes on high
Notes
Zero SmartPoints on WW FreeStyle
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American