Dinner

White Bean, Kale and Chicken Thighs (Slow Cooker) is for Dinner.

White Bean, Kale and Chicken Thighs (Slow Cooker) takes 10 minutes to prepare.

White Bean, Kale and Chicken Thighs (Slow Cooker) takes 600 minutes to cook.

White Bean, Kale and Chicken Thighs (Slow Cooker) makes 6 servings.

The ingredients for White Bean, Kale and Chicken Thighs (Slow Cooker) are:

Seasonings:
Bourbon Smoked Paprika
Poultry Seasoning
Salt
White Pepper, fine ground
Pepper, black

Kroger Frozen Boneless Skinless Chicken Thigh, 15 oz (3 thighs)
Chicken Broth or Bouillon, 1 cup (8 fl oz)
Water, tap, 1 cup (8 fl oz)
Kale, 3 cup, chopped
Beans, white, 2.25 cup (1 can, drained/rinsed)
Onions, raw, .5 cup, chopped
Garlic, 2 tsp (minced)
Summer squash, 1 medium (diced/chunked)

Here is how you make White Bean, Kale and Chicken Thighs (Slow Cooker):

Put everything but squash into slow cooker, set on low for 8-10 hrs. (Can do high 4-6 hrs, but I leave it on while I work so slow and longer works better for us). Add Squash in last 20 minutes or so. Serving Size: Makes 6 servings (each with half a thigh)Number of Servings: 6Recipe submitted by SparkPeople user ANNYEJC13.

The nutritional information for White Bean, Kale and Chicken Thighs (Slow Cooker) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 227.9

• Total Fat: 3.3 g
• Cholesterol: 55.0 mg
• Sodium: 404.5 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 6.7 g
• Protein: 22.2 g