Serves 4

  • 4 tomatillos, husked
  • 2 cups chopped baby kale
  • 1 cup packed fresh basil leaves
  • 1/2 onion, minced
  • 1/2 tsp. salt
  • Two 15-oz cans chickpeas, drained and rinsed
  • Four 6-oz boneless, skinless chicken breasts
  • 1/2 cup sour cream (optional)

    Rinse the tomatillos well and put them in the slow cooker. Add 2 Tbsp. water, cover the slow cooker and cook on the high setting for 1 hour, until the tomatillos are soft. Transfer the tomatillos to a plate to cool for 5 minutes. While the tomatillos cool, put the kale, basil, onion and salt in a food processor and process until finely chopped. Add the cooled tomatillos (no need to chop them) and pulse until a salsa forms.

    Put the chickpeas in the slow cooker (no need to wash the slow cooker).

    Place the chicken breasts on top of the chickpeas and drizzle with half of the salsa. Cover the slow cooker and cook on the low setting for 1 to 2 hours, until the chicken is cooked through and no longer pink in the center. Transfer the chicken to plates and spoon the sauce along with the chickpea basil mixture over the top. Serve immediately with sour cream (if using) and remaining salsa.

    Per Serving (without sour cream): 475 calories, 66 g protein, 26 g carbohydrates, 14 g fat (5 g saturated fat), 167 mg cholesterol, 4 g sugars, 6 g fiber, 740 mg sodium

    From The Healing Slow Cooker (Chronicle) by Jennifer Iserloh.


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