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)
Instructions
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
Recipe by Meghan Birt at https://meghanbirt.com/2014/01/cream-crockpot-chicken-kale/