From the October/November 2017 issue
Serves 4

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs
  • 1 medium bell pepper, seeded and chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced or finely grated
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 2-1/2 cups chicken broth
  • 1 TBSP chili powder
  • 2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 3 cups chopped kale
  • Diced avocado, for topping
  • Cilantro leaves, for topping

Directions

  1. Place the chicken in the bottom of a 6-quart slow cooker.
  2. Add the

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