Stewed together in the slow cooker, this meal creates a sweet aromna and unites the colors of Christmas
When planning our Christmas dinner, I had one meal come instantly to mind. I choose to make the slow cooker Balsamic Chicken and Kale because it perfectly blends together the colors of Christmas. Rich red tomatoes and green kale compliment the chicken breast and go great atop a bed of fluffy white rice.
The meal was originally inspired by a recipe I read in the Slow Cooker Revolution cookbook. This is a great resource of slow cooker meals. I have made a handful of modifications to the original version (what else would you expect from me?) and listed below is my version.
What you’re going to like about this recipe is the sweet and robust flavor of the balsamic vinegar. It’s something unique and if you’re not used to it, I can see how it can overwhelm you a bit (but that’s why the bed of rice is a nice neutralizer). I think the balance is just right and it makes eating my dark green kale (so good for you) much easier. I actually enjoy the thickness of the kale against the tender chicken and soft tomatoes. Together the textures, flavors and colors make the ideal meal for impressing others with your culinary skills. Enjoy!
- 1 onion diced
- 1.5 teaspoons dried thyme
- 1 T ketchup
- 3 T chopped garlic
- 1 T glucomannan
- 1/2 c balsamic vinegar
- 1 14.5 ounce can of diced tomatoes (or fresh) — larger chunks better. Don’t buy petite diced.
- 3/4 c chicken broth (check for gluten free) — separate this 1/2 and 1/4
- 1/4 c white wine
- 3-4 large chicken breast (skinless)
- Large bunch of fresh Kale — about 10 oz
- Rice of your choice for the bed of meal
- After dicing your onion, place it in a pan to saute along with the thyme, ketchup and garlic. Give these a couple of minutes to heat up and then add in 1/2 cup of chicken broth and the 1/2 cup of balsamic vinegar. Stir well and heat up slowly, so it doesn’t burn to the bottom of the pan.
- Now gently sprinkle in the gluomannan to thicken up the broth. Remove from heat.
- Transfer the sauteed mixture to the base of your crock pot and add in the can of diced tomatoes. Pour in the white wine. Combine all the ingredients. Because of the darkness of the vinegar, this isn’t looking so pretty right now, but it will taste great.
- Lay in the chicken breast down into the base sauce. Don’t worry if they aren’t fully immersed. As time progresses you’ll come back to your slow cooker and gently break the breasts up with your fork so that in the end you have shredded chicken stirred throughout the sauce.
- Set the timer on your slow cooker for six hours. It cooked for about four, but the setting of six hours made sure it didn’t heat up too quickly. Even at the six hour setting I still had some burning on the side of my pot, so I might set the timer a little lower next time. Stir every 30 minutes of so, to prevent this burning of the sauce and break up the chicken.
- A little past the four hour mark check your chicken for tenderness. If you have been breaking it up throughout, it should be cooked thoroughly and be tender in the sauce. It is time to dump in the chopped up kale and allow it to steam and soften. After you stir in the kale amongst the rest of the ingredients pour the remaining 1/4 cup chicken broth all over it for added moisture. Should be ready to eat within 20 minutes or less. We want softened and a deeper color green, but never soggy. The kale will be crisp when serving.
- I served mine over a bed of Jasmine rice.