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.
Ingredients: [‘mustard greens’, ‘boneless skinless chicken breast halves’, ‘apple cider vinegar’, ‘water’, ‘salt and pepper’]
Quantity of Ingredients: [“12 ounces spinach or 12 ounces kale”,”3 boneless skinless chicken breast halves or 24 ounces boneless skinless chicken breast halves”,”2 tablespoons apple cider vinegar or 1 ounce apple cider vinegar”,”6 ounces water or 6 ounces chicken broth”,” salt and pepper”]
Number of Servings: 4
Steps: [‘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.’]