I love Kale, but I have to tell you that I have only been using kale for about 2 years. To be honest I was a little afraid of kale (why… I have no idea). Well, I guess it was because I didn’t really know how to use it. I had it once raw in a salad and it was a little harsh for my liking. Because of that experience I decided not to use it again because I thought that was what everything with kale would taste like. I was a little scared to try again. Does that sound like you? Well since this recipe I have learned otherwise. And you can too! I have learned that if you cook kale it looses that bitter and harsh taste and is completely delicious. Now I swear if you add kale to any dish it just makes it better.
Kale is full of nutrients. It is actually one of the most nutrient dense vegetables that is high in calcium, vitamin B6, vitamin C, vitamin A (in the form of beta-carotene), potassium, vitamin K and numerous others. Feel free to add as much kale as you want to this recipe. I’ve been known to go a little crazy for the kale, but it cooks down a lot.
This recipe calls for canned fire-roasted tomatoes. You probably by now that my favorite way to buy tomatoes is in glass jar versus the cans. But for this recipe I make an exception. And only because you can only buy fire-roasted tomatoes in a can. (Or to my knowledge). If you want to avoid canned tomatoes you can trade the fire roasted tomatoes for a glass jar of crushed tomatoes. (Here is my article on the healthiest tomatoes to buy)
Ingredients
4 organic and free-range chicken breasts, cut in 1/2 inch chunks
1 organinc onion, in strips
2 15-ounce cans organic crushed fire-roasted tomatoes
1 15 ounce can organic black beans
4 cups fresh organic kale, chopped (I use 1 handful as 1 cup)
1 teaspoon garlic powder or 2 garlic cloves finely chopped
1 teaspoon italian seasoning
dash of cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
8 oz chèvre goat cheese OR organic cream cheese (you can do canned coconut milk for a 100% dairy-free option)
Directions
- In a crock-pot combine chicken, onion, fire-roasted tomatoes, black beans, kale and spices and stir together.
- Cook on high for 4 hours, stirring occasionally. If you aren’t able to stir the dish, make sure the kale is covered by sauce so it won’t burn throughout the day
- 30 minutes before serving, stir in the goat cheese or cream cheese and serve
Serves 4
- 4 organic and free-range chicken breasts, cut in ½ inch chunks
- 1 organinc onion, in strips
- 2 15-ounce cans organic crushed fire-roasted tomatoes
- 1 15 ounce can organic black beans
- 4 cups fresh organic kale, chopped (I use 1 handful as 1 cup)
- 1 teaspoon garlic powder or 2 garlic cloves finely chopped
- 1 teaspoon italian seasoning
- dash of cayenne pepper
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 oz chèvre goat cheese OR organic cream cheese (you can do canned coconut milk for a 100% dairy-free option)
- In a crock-pot combine chicken, onion, fire-roasted tomatoes, black beans, kale and spices and stir together.
- Cook on high for 4 hours, stirring occasionally. If you aren't able to stir the dish, make sure the kale is covered by sauce so it won't burn throughout the day
- minutes before serving, stir in the goat cheese or cream cheese and serve
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Kim says
Do you drain the tomatoes & beans or just open the cans and throw it all in?
Meghan Birt says
I drain the beans but just throw the tomatoes in there!
Jen says
I don’t mean to be rude, but the addition of black beans to this recipe seems kind of random. Do they really add much? I think I may try this without them and see if it seems like black beans would be a welcome addition or not. I’m curious to know what anyone who has made this thinks. :)
Meghan Birt says
Hi Jen-
Thanks for checking out my blog and commenting. I added black beans because I personally love them even though I don’t use beans too often. You can totally make and enjoy this recipe without the beans. Experiment and see which way you like it best! And let me know! Have a great day!
Kim says
This was delicious! I made it last night and couldn’t stop eating. Jen, I dont like black beans, instead I subbed chickpeas (2cans vs 1 of bb). The beans were a nice add in rather than serving with rice or pasta, which would be great too.
Meghan Birt says
Hi Kim. Thanks so much for stopping by, commenting and making this crockpot dish. I love your version with the chickpeas. That’s awesome!! Thanks for sharing too because I love hearing from readers and I know others benefit from it too!! Happy Sunday!!
Jen says
Thanks for the response, Meghan. Kim, I love the idea of chickpeas. I’ll let you all know how it turns out once I give this recipe a try!
Amanda says
The last step says to stir in the goat cheese 30 minutes before serving, and serve… but your photo of the finished dish doesn’t “creamy” or look like you stirred the goat cheese in, it looks more like garnish or serving suggestion. Just curious if it can work one way or both ways? Thanks!
Meghan Birt says
Hi Amanda-
The recipe in the picture is made exactly as the recipe is written, with the goat cheese stirred in at the end. The tomatoes are so red that they stay pretty red even though the goat cheese is stirred in. But I can totally see what you’re saying now I look at the picture again. You could make the recipe and just sprinkle the goat cheese on the top. Either way would be good, but personally I like the goat cheese it stirred in because it adds so much more flavor. Enjoy the recipe!! Let me know which way you make it and how you like it!
Lorie says
Hi, what size can of tomatoes? 15 or 28 oz.?
Meghan Birt says
2 15 ounce cans… OR you could do one 28 ounce can!
Amber says
Did you bake the chicken first before cutting it and putting it in the crock pot
Meghan Birt says
No need to bake the chicken Amber, Just throw it all in your crockpot and turn on. It’s so simple!!
Shari says
I’m just wondering if cooking the kale for so long would reduce its nutrients. I know some vitamins are destroyed in the cooking process. Do you have any idea how slow cooking affects kale?
Meghan Birt says
Hi Shari-
I bet some of the nutrients are lost after cooking kale for that long in the crockpot. I honestly created the directions for more of a set-it-and-forget-it type of meal. But if you have the opportunity to make this and throw the kale in 30-45 minutes before you eat it will still cook but remain higher in nutrient density.
Shari says
Thanks so much for the reply, Meghan! I’ll try it that way!
Holly says
I want to make this as a vegan dish. What do you think about using carrots or sweet potatoes instead of chicken? And I will need to use coconut milk instead of the cheese.
Meghan Birt says
I think those substitutions would work out well, and the sweet potatoes sound delicious!
La Dale says
80oz of cream cheese? As in 10 cups?
Meghan Birt says
Oh La Dale… typo on my part. It turned into a capital O for Oz and looked like 80. Just one pack of cream cheese or goat cheese!
Sarah says
Do you think this recipie would work cooking on low for 8 hours?
Meghan Birt says
Absolutely!! Will work perfectly that way too :)
ReN says
I can’t wait to try this tonight!!! I LOVE black beans. I’ll let you know how it goes.
Kathy Truax says
Hi Meghan:
I just tried out your recipe today 2-16-15, since I had to use up some chicken and kale. I went to the website and put in those ingredients and found your recipe about 4 or 5 down from items Google found. It was great. I did make a few changes because I didn’t have any fire roasted tomatoes or regular cream cheese. I added about two hefty dashes of cajun seasoning to it. Then after it was done cooking I didn’t have any cream cheese or goat cheese, so I mixed in some Green Mountain Farms, Roasted Garlic Salsa Cream Cheese Dip in my bowl. It was delicious. I do have a couple of questions for you. Do you have any idea what the nutrition information is on this recipe? I am doing the Spark People calorie counting online and wondered if made the way you suggest, what the calories, fat, protein, etc. per serving might be. Also, if I were to freeze portions for later consumption, should I just freeze without the cream cheese and add it just before serving? Thanks so much for having this recipe out there for Google to find.
Meghan Birt says
Hey Kathy, your cajun substitution sounds great!! I don’t have nutritional information, but you can plug the nutrition facts into online programs and it’s pretty easy. I would freeze the portions without the cream cheese (just because that doesn’t freeze as well) although I’ve done it both ways and it works well either way.
Kelly @ The Nourishing Home says
Hi, Dr. Meghan. LOVE this recipe! So I included it in my contributor post – “50 Fabulous Grain-Free Slow Cooker Meals” – over at Keeper of the Home. I hope it sends lots of new friends your way! :)
Meghan Birt says
Hi Kelly, I’m so excited to see the round up! Thanks for sharing!
Hayley says
Hi There!
This recipe looks great!
Just wondering about the coconut milk option… do you add just the cream from the top of the can of milk, or the whole can?
Thanks for posting awesome healthy stuff!
Meghan Birt says
Hey Hayley-
You can add the whole can! It turns out great.
Jessica says
This was super delicious and very easy. I did chick peas instead of black beans, and cream cheese instead of goat. So good!