Slow Cooker
Chicken-Kale Soup
Almond Flax Crackers
Ingredients
- 4 boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil
- 1 (32-oz) carton organic chicken broth
- 1 cup white wine
- 1 large onion, cut into 1-inch pieces
- 1 Tbsp minced garlic
- 1 bay leaf
- 1 bunch kale, trimmed and cut into 1-inch pieces
- ¼ cup chopped fresh parsley
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side or until browned.
- Transfer to a 5- to 7-quart slow cooker. Stir in broth, wine, onion, garlic, and bay leaf. Cover and cook on LOW 5 hours.
- Stir in kale and parsley. Cover and cook 1 hour. Shred chicken using 2 forks in cooker.