As the weather starts to get cooler, it’s time to break out the crock-pot…slow cooker season has arrived! This Slow Cooker Chicken and Greens recipe takes advantage of end-of-season greens to make an impressive and healthy meal that’s perfect on a busy fall day. Collard greens are called for here, but feel free to use whatever dark leafy greens that you can get at your local market. Remember, however, that delicate greens (such as spinach or arugula) won’t hold up to the long slow cooking time. Looking for more delicious Paleo slow cooker recipes? Look no further! Check out our PaleoPlan slow cooker recipe archives. For hundreds of more FREE Paleo recipes, visit our PaleoPlan recipe center.
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Slow Cooker Chicken and Greens
Total Time: 8 hours
Cook Time: 8 hours
saturated fat 6.4g
- 3 tablespoon(s) olive oil
- 1 piece(s) chicken, whole (2 lbs) cut into pieces
- 2 bunch(es) collard greens cut into bite size pieces
- 2 medium garlic clove(s) minced
- 1 medium onion(s) diced
- 1 medium lemon(s), juiced
- 1/2 teaspoon(s) red pepper flakes crushed
- 3 cup(s) chicken broth
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
- Heat the olive oil in a heavy skillet until hot. Season the chicken with salt and pepper and add it to the skillet. Cook until well browned on all sides, and skin crisps up nicely, cooking in batches if necessary.
- While the chicken is cooking, add the chopped greens, onions, lemon juice, and red pepper flakes to your slow cooker pot. Cover with the broth and add a pinch of salt and pepper.
- Add the seared chicken pieces to the slow cooker pot, and nestle them into the greens. Add enough broth or water to ensure that the chicken is covered at least halfway.
- Cover and cook on low heat for 6-8 hours, until chicken is cooked through and greens are tender.