Crock Pot Greens And Chicken Recipes

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.

Steps:

• Slice the onion.
• Mince the garlic.
• Drain and rinse the beans.
• Clean the spinach.
• Layer the onion, garlic, beans and spinach in the bottom of the crock pot.
• Pour the chicken broth over the ingredients. Make sure the spinach is submerged in the chicken broth.
• Place the chicken on top of the ingredients.
• Season well with salt, pepper, rosemary and italian seasoning.
• Sprinkle the parmesan cheese over all ingredients.
• Cook on low for 6 to 8 hours.
• Serve over toasted garlic bread.

Steps:

• Place chicken breasts in bottom of cooker, sprinkle salt and pepper and garlic seasoning on breasts. Place potatoes over top chicken, then green beans on top. Pour dressing over top beans (enough to cover well). Place lid on cooker and cook on low for 5 hrs (approx).

Steps:

• Wash greens and cut out thick stems. Stack greens in a pile, then roll up like a cigar, and then slice. Place sliced greens into crockpot with remaining ingredients. Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender.

Steps:

• Place oil in the bottom of a slow cooker. Add chicken breasts and thighs, 1 can of chile peppers, onion, garlic, cumin, 1/2 of the lime juice, salt, and pepper.
• Cook on Low until chicken is falling apart, about 8 hours.
• Remove chicken and shred with 2 forks.
• Return chicken to the slow cooker. Add remaining chile peppers and lime juice; stir. Test flavor and season with salt and pepper to taste.

Steps:

• Remove stems from cilantro and tie together; save leaves for sauce.
• Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
• Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
• Roast in the preheated oven for 25 minutes.
• Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
• Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
• Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.