Slow-Cooker Chicken Quarters and Kale Recipe







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Slow-Cooker Chicken Quarters and Kale

Name: Rachel Ruiz
Base: Hurlburt Field
Recipe: Ingredients: 1/2 cup diced yellow onion 4 cloves garlic, minced 6 cups coarsely chopped kale 1 tsp. salt 1/2 tsp. pepper 1 tsp. thyme 1/2 tsp. smoked paprika 1/2 cup chicken broth 4 chicken leg quarters Directions: Place onion, garlic, and kale in the bottom of an 8-quart slow-cooker (may need to press kale down in order to fit). Rub salt, pepper, thyme, and paprika over skin of chicken quarters. Place chicken quarters on top of kale. Pour broth over chicken quarters. Cover and cook on high 5-6 hours, or low for 7-8 hours, until meat is falling off the bone. Serve.