Chicken Kale Soup Slow Cooker at Pearl Allen blog

Chicken Kale Soup Slow Cooker. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender. Cook, stirring occasionally, until softened, about 5 minutes. Once cooked, remove the chicken to a plate and shred using two forks. Season chicken thighs with sea salt and pepper then lay them on top. Cook on low for another hour. Add the broth, garlic, italian seasoning, pepper, red pepper flakes, diced onion and trimmed chicken to the slow cooker. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Reduce heat to maintain a simmer. With heat still on, remove crockpot lid (be careful!) and remove and discard the skin from the chicken breasts. Cook, stirring constantly, until fragrant, about 1 minute. Stir, then cook on low for 8 hours or high for 4 hours. Chop up chicken into bite sized pieces with kitchen shears. Brown lightly on both sides. When you are about an hour from dinner time, add kale and heavy cream. Heat oil in a large, heavy pot over medium heat.

Slow Cooker Chicken Kale Soup healthy & flavorful! Recipe Rachel Cooks®
from www.rachelcooks.com

Chop the onion and trim the fat off of the chicken. In the bottom of your crockpot, layer onions, carrots, celery, garlic, and kale. Pour chicken broth onto the rest of the. Brown lightly on both sides. Place whole chicken breasts, onion, carrots, chicken broth, salt and pepper in slow cooker. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Remove chicken from slow cooker and shred chicken, removing the meat from the bone. Add kale to slow cooker, replace lid and cook for an additional 1 hour on low, 30 minutes on high. Season chicken thighs with sea salt and pepper then lay them on top.

Slow Cooker Chicken Kale Soup healthy & flavorful! Recipe Rachel Cooks®

Chicken Kale Soup Slow Cooker Discard bones and return chicken to crockpot. Remove chicken from slow cooker and shred chicken, removing the meat from the bone. Add the broth, garlic, italian seasoning, pepper, red pepper flakes, diced onion and trimmed chicken to the slow cooker. When you are about an hour from dinner time, add kale and heavy cream. Taste and add additional salt to taste. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender. Reduce heat to maintain a simmer. Cook on low for 7 hours or on high for 3 hours. Discard bones and return chicken to crockpot. Brown lightly on both sides. Once cooked, remove the chicken to a plate and shred using two forks. Cook on low for another hour. Pour chicken broth onto the rest of the. Remove the chicken and shred with two forks. Chop the onion and trim the fat off of the chicken. Cook, stirring constantly, until fragrant, about 1 minute.

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