Crock Pot Greens and Chicken

"A simple light meal in the slow cooker that is bold in taste. Mustard greens, especially, have a bold, peppery flavor. I like to use the pre-washed, packaged greens that have the long, thick stems removed and have been coarsely chopped. The dish is low in fat and low in net carbs."
 
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photo by Red_Apple_Guy photo by Red_Apple_Guy
photo by Red_Apple_Guy
Ready In:
6hrs 10mins
Ingredients:
5
Yields:
2 quarts cooked
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Really good. Low carb. Only change, use chicken thighs, boneless, instead of breasts. Breasts dry out too much. This can be served with hot sauce. If not doing low carb, red beans, rice and biscuits. Mush it all up together, yum.
     
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RECIPE SUBMITTED BY

My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility. My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook. Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.
 
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