Slow cooker balsamic-braised chicken with kale

4
4
4
SmartPoints® value per serving
Total Time
4 hr 30 min
Prep
15 min
Cook
4 hr 10 min
Serves
4
Difficulty
Easy
This fragrant chicken meal is super hearty and full of rich, warming flavor. Cooking the chicken thighs in a skillet before adding them to the slow cooker helps give them color and develop flavor with the coating. If you put them in the slow cooker without the sear, the coating can become gummy and not properly thicken the juices. Serve this dish over some steamed rice to get the most from the juices or, grill some sourdough slices to sop up the juices a different way. The sweetness of the balsamic and the deep flavor of the chicken marry well to make the most compelling combination. Try this for an easy dinner party dish as the shorter cook time lends itself well to weekend preparation.

Ingredients

All-purpose flour

3 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked bone in skinless chicken thigh

24 oz, trimmed

Olive oil

1 Tbsp

Uncooked red onion(s)

4 medium, thinly sliced

Canned diced tomatoes

14½ oz

Canned chicken broth

½ cup(s)

Balsamic vinegar

2 Tbsp

Fresh thyme

1 tsp

Uncooked kale

5 oz, baby variety

Instructions

  1. Mix together flour, salt, and pepper on sheet of wax paper. Coat chicken with seasoned flour, shaking off excess.
  2. Heat oil in large skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to plate. Add onions to skillet and cook, stirring often, until onion is browned, about 10 minutes. Transfer onions to 5- or 6-quart slow cooker.
  3. Add tomatoes, broth, vinegar, and thyme to slow cooker and stir to mix well. Place chicken in slow cooker and spoon onion mixture over. Cover and cook until chicken is fork-tender, about 4 hours on low.
  4. Transfer chicken to plate and keep warm. Stir kale into slow cooker and let stand, uncovered, until kale is wilted, about 5 minutes. Divide chicken evenly among 4 plates. Top with vegetable mixture. Serve with lemon wedges.
  5. Serving size: 1 chicken thigh and 1/2 cup vegetables