Tandoori Crock Pot Chicken With Chickpeas Pears Collard Greens Recipes

CROCK POT GREENS AND CHICKEN

Crock Pot Greens and Chicken image

A simple light meal in the slow cooker that is bold in taste. Mustard greens, especially, have a bold, peppery flavor. I like to use the pre-washed, packaged greens that have the long, thick stems removed and have been coarsely chopped. The dish is low in fat and low in net carbs.

Provided by Red_Apple_Guy

Categories Chicken

Time 6h10m

Yield 2 quarts cooked, 4 serving(s)

Number Of Ingredients 5

Ingredients

12 ounces spinach or 12 ounces kale
3 boneless skinless chicken breast halves or 24 ounces boneless skinless chicken breast halves
2 tablespoons apple cider vinegar or 1 ounce apple cider vinegar
6 ounces water or 6 ounces chicken broth
salt and pepper

Steps:

Spray a 4 quart slow cooker crock with vegetable spray.
Fill with greens that have been washed, destemmed and coarsely chopped or torn,
Cut chicken breast halves in large pieces and lay on top of the greens.
Add vinegar, water and seasonings.
Cook on low for 5 to 6 hours or until chicken is 170F internally and greens are tender.

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