From the October/November 2017 issue
- 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
- Place the chicken in the bottom of a 6-quart slow cooker.
- Add the
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