Kicking off the new year with a Whole30 compliant, quick meal for your Slow Cooker nights.
Beanless White Kale Chicken Slow Cooker Chili
Happy New Year! Let me start off by saying – I can’t believe I haven’t shared a chili recipe with you on Miss Allie’s Kitchen before. As an estimate, I’d say I make chili once or twice a month, just about year round.
What’s not to love? Veggie packed, filling, cheap, and it usually makes plenty to have for leftovers! If you follow me on social media, you’ll notice that I’ve announced that I’ll be participating in the #JANUARYWHOLE30, and every recipe you’ll find new on the blog this month will be made in your Slow Cooker. I can’t have legumes, so I’m making a beanless version of a new favorite!
Even if you’re not doing Whole30 (you can read more about the guidelines here), I think you’ll really enjoy the Slow Cooker meals I’ll be sharing this month! The recipes will make plenty for you and your family, and you may even be lucky enough to have leftovers for lunch the next day! Meal planning made simple. I think you’ll be surprised at how much I can come up with without using dairy, legumes, grains, sugar, processed foods (duh) or alcohol.
If we’re being honest, I’m not too nervous about the food in the Whole30 guide. I already eat a diet very close to Whole30 standards, I’ll just be mainly eliminating yogurt, oatmeal, maple syrup, and toast. To clarify, I don’t think any of these foods are “bad”. I’m interested to see how they affect my digestion, skin, and joints. I’ll probably be re-introducing them gradually to see what does what to my body (Im thinking legumes and dairy will affect me the most). I will not be weighing myself, restricting portion sizes, or counting calories. I am, frankly, nervous about the alcohol. If you think that makes me a crappy person, well then, so be it – haha! I don’t spend a lot of time in bars, but I do like to cut loose on a Friday and have a glass of wine, occasionally some beer, *GASP*, or even cocktails. I’m 25, so a lot of the social gatherings I attend are centered around having a drink with friends. But, I’m going to buck up, and use this month to spend more time paying attention to my people, and not the drink in my hand. I’ll let you know how it goes. In fact, if you don’t already follow me on Instagram, I’ll be trying to post the majority of my meals in my stories and on my page to give you all some additional inspo, besides my weekly posts. On Facebook, I’ll share the recipes that make it onto my weekly meal plan to give you a chance to follow along! OK – enough about my crazy life, back to the FOOD.
This Kale Chicken Chili really is a dump and go solution. Your chicken will eventually soften and pull apart when stirred, making the broth richer to make up for the bean omission. I’ve been making my own bone broth lately, but make sure if you are following Whole30, and if you’re not using homemade broth, that the brand of broth you use doesn’t contain MSG. I always go for an unsalted version so I can control the salt level as I cook a dish, anyway.
Kale yeah! Let’s kick off the New Year in style!
WHAT YOU’LL NEED:
Boneless, Skinless Chicken Breast
Unsalted Chicken Bone Broth – or Unsalted Chicken Broth
Onion -white or Vidalia
Cloves of Garlic
A Can of Green Chilies
Optional – Cilantro and Lime for garnish
WHAT YOU’LL DO:
Chop your onion, green pepper, and garlic and add them to the Slow Cooker. Rinse the Kale, wrap it in a paper towel and place it back in the fridge. You’ll add it later, don’t worry.
Place the chicken breast, chilies, broth, and spices into the SC and turn it to low. Let this go for 6-8 hours, stirring occasionally if you’d like. If your chicken doesn’t fall apart, go ahead and pull it apart with a fork. Turn the slow cooker to warm and remove the kale from the fridge. Slice along the rib on each side to remove the leaves. Chop or tear the kale into bite sized pieces. Stir the kale into the chili and serve! The kale will soften in heat, but it won’t overcook and get soggy!
Serve up in a big bowl with lime in cilantro if desired!
- 2lbs of Boneless, Skinless Chicken Breast
- 4 cups of Unsalted Chicken Bone Broth – or Unsalted Chicken Broth
- 1 Onion, Diced - white or vidalia
- 1 bunch of Kale
- 2 Green Peppers, Diced
- 3 Cloves of Garlic, Minced
- 1 Can of Green Chilies
- 2 tbsp of Cumin
- 1 tbsp of Chili Powder
- 1 tsp of Coriander
- 1-2 tsp of Salt
- ½ tsp of Pepper
- Optional – Cilantro and Lime for garnish
- Chop your onion, green pepper, and garlic and add them to the slow cooker.
- Rinse the Kale, wrap it in a paper towel and place it back in the fridge. You’ll add it later, don’t worry.
- Place the chicken breast, chilies, broth, and spices into the SC and turn it to low.
- Let this go for 6-8 hours, stirring occasionally if you’d like.
- If your chicken doesn’t fall apart, go ahead and pull it apart with a fork.
- Turn the slow cooker to warm and remove the kale from the fridge.
- Slice along the rib on each side to remove the leaves.
- Chop or tear the kale into bite-sized pieces.
- Stir the kale into the chili and serve!
OTHER WHOLE30 COMPLIANT RECIPIES #ONTHEBLOG:
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