I love this recipe because it combines two of my favorite things: buffalo chicken & kale (prepared in a slow cooker). I’ve tried to prepare kale a lot of ways, and in my opinion slow-cooking is the most foolproof way to do so-that tastes good…scratch that-that tastes amazing. Even Gabe loves kale when I make it in the slow cooker (i.e. miracle).
This recipe is easier if you invest in a slow cooker with inserts, so that you can cook both the buffalo chicken and the kale in the pot at once. I highly recommend having one of these generally, it’s such a great tool for mixing things up in the crock-pot. I used my hilariously dorky ‘Somersize’ crock-pot (which I got for free from my awesome Mom), see picture below.
- 12 oz. Lean Chicken Breasts (or whatever lean chicken meat you have, I like to roast a whole chicken on Sunday and use it throughout the week to save money)
- 1/4 c. Frank’s Buffalo Hot Sauce
- 1/2 Ranch Seasoning Packet
- 1 Tbsp Blue Cheese Dressing
- 1/2 c. Chicken Broth (or vegetable broth, depending on what you have on hand/prefer)
- 1 Tbsp Olive Oil (or, if you roasted a chicken and have extra fatty parts, you can use four tablespoons of fatty chicken pieces-which is what I used because I like the taste and to save money using up my roast chicken parts)
Step 1: Add chicken, buffalo hot sauce, ranch seasoning, and blue cheese to one of the half crock-pot inserts. Stir.
Step 2: Add kale, chicken broth, and olive oil (or fattier chicken pieces-if you started from a whole chicken, rather than chicken breasts with the fat pre-removed for you) to the other half of the cock-pot inserts. Stir.
Step 3: Turn slow cooker on low and let cook for 7-8 hours, or turn slow cooker to medium and cook for 6-7 hours.
Step 4: Shred chicken with a fork, then stir again (into the fluids created by cooking in the slow cooker).
Step 5: Stir the kale mixture, then strain excess fluids.
Step 6: Dish heaping servings of kale onto plates, cover with buffalo chicken, serve and enjoy! Make sure if you store leftovers to store the kale and chicken separately. The chicken should be stored (and served) in the sauce created by its juices/condiments (if you have extra kale, make sure to store separately from the chicken so it doesn’t get soggy). Bon Appetit!