Paleo Crockpot Mexican Chicken and Kale

As a working mom, the Crockpot is my BFF. Being able to prep something the night before, throw it in the pot, and set the timer knowing that when I get home my work has already been done for me makes the slow-cooker basically the best invention ever. One issue I had though was finding recipes that were healthy; the majority of the slow-cooker recipes I found online always called for processed, not so healthy additions like cream of mushroom soup, cream cheese, etc. I set out on a journey to create the perfect, paleo-friendly, protein packed slow-cooker recipe, and thus the Crockpot Mexican Chicken and Kale was born. Kale is a nutrient-rich superfood and chicken is an awesome source of protein. This dish is totally guilt-free and way tasty; with the addition of spices you have a savory cross between tortilla soup and shredded chicken tacos. Top your creation however you want-I love using green cabbage (hello more vitamins!) lots of cilantro, tomato, and of course avocado. I am all about avocado-such a great source of healthy fat. Yum!

Ingredients:

4 frozen or fresh chicken breasts (you can modify and add more chicken for a larger batch)
1 bag frozen kale
1 cup chopped cilantro
1 tbs cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 tsp kosher salt
1 jar salsa (optional)

How to do it:

Set chicken breasts in base of slow cooker
Sprinkle chicken breasts with the spices (cumin, garlic powder, onion powder, chili powder, salt)
Pour bag of frozen kale over the top of chicken breasts
If you want to use salsa, pour the jar over the chicken and kale
Sprinkle chopped cilantro on top of kale
Set slow cooker to low and cook for 10 hours
Shred cooked chicken and mix with kale
Add whatever toppings you want
Enjoy!