Ingredients
- 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
- 1/2 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!
