Chicken and Kale Crockpot Soup

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

Ingredients:

• 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)

Directions:  

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.

Salsa Chicken {Revamped}

Our Salsa Chicken recipe is one of our most popular recipes and one that we make on a weekly basis.  We were starting to get pretty tired of it even after dressing it up with black beans, brown rice, or using it in a salad.  We decided we would start making it like we do the Buffalo Chicken with the chicken broth.  It gives it a nice, fresh new flavor!

Ingredients:

• 3-4 lbs of boneless, skinless chicken breasts
• 4 large diced tomatoes
• 1.5 cups (roughly) of your favorite salsa
• Organic chicken broth (enough to cover chicken)
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tsp cayenne pepper (if you want to make it spicy)

Directions:

1. Add all ingredients to your crock pot except chicken broth and salsa.  Pour in chicken broth until chicken is covered.  Add half of the salsa to the crock pot.

2. Cook on low heat for at least 7 hours.

3. Once cooked, shred chicken with a fork.  Pour all broth out.

4. Return chicken crock pot and add remaining salsa.

5. Cook on high heat for an additional 30 minutes.

He & She Tip: Add sliced onion, bell peppers, cilantro, lime, or your favorite pepper to enhance the flavor.

Macros (based on a 6 oz serving):

• Calories: 160
• Fat: 2 g
• Carbs: 2 g
• Protein: 36 g

If you like this recipe, try our "Italian Stallion" Crock Pot Chicken!

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney

Crock Pot Buffalo Chicken

Want to spice things up in your food prep this week?  Try this Crock Pot Buffalo Chicken recipe!

Crock Pot Buffalo Chicken

Adapted from SkinnyTaste.com

Ingredients:

• 3-4 lbs of boneless, skinless chicken breasts
• 3/4 cup chopped onion
• 3 Tbsp minced garlic
• 16 oz organic chicken stock
• Frank's Red Hot Sauce
• Tabasco, to taste

Directions:

1. Add all ingredients except Frank's and Tabasco to your crock pot.  Cover chicken with Frank's (JUST enough to cover) and add Tabasco if you want it spicy or sub some Tabasco in the place of Frank's for less sodium.

2. Cook on low heat for at least 7 hours.

3. Once cooked, set aside 1/2 cup of broth and pour out the remaining.

4. Return chicken and 1/2 cup of saved broth to crock pot and cook on high heat for an additional 30 minutes.

He and She Tips: Frank's has 190mg of sodium per tsp and Tabasco only has 35mg of sodium per tsp! You can add the chicken to lettuce wraps for a festive appetizer while entertaining or for a more portable dinner!