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Smoky Chipotle Chicken with Kale and Avocado
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 3 chipotle peppers in adobo sauce, minced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 bunch kale, stems removed and leaves chopped
  • 2 ripe avocados, sliced
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the minced chipotle peppers, diced onion, minced garlic, chicken broth, cumin, salt, and pepper.
  • Cover and cook on low for 6 hours until the chicken is tender and shreds easily with a fork.
  • Stir in the chopped kale during the last 30 minutes of cooking so it softens but keeps some texture.
  • Shred the chicken directly in the slow cooker and mix it with the kale and sauce.
  • Serve the chicken and kale mixture topped with avocado slices and a squeeze of fresh lime juice.

Notes

Stir the kale in only at the end to avoid mushy greens. If the sauce seems too thin after shredding, leave the lid off for the last 15 minutes. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the mixture.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board