Slow Cooker Italian Chicken Marinara and Kale Greens

Slow Cooker Italian Chicken Marinara and Kale Greens is a such delicious meal that is both hearty and easy on the budget. It offers a low carb alternative straight out of the slow cooker! But you can stretch the budget even more by adding Orzo pasta to make it extra filling!

Slow Cooker Italian Chicken Marinara and Kale Greens
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Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Slow Cooker Italian Chicken Marinara and Kale Greens
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Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Ingredients
Servings: people
Units:
Instructions
  1. Drizzle olive oil over chicken thighs and season both sides with salt, pepper and herbs de Provence.
  2. Make a bed of sliced leeks and kale greens in the slow cooker. Place chicken thighs directly on top. Pour marinara sauce over chicken.
  3. Cook on low temperature setting for 3-4 hours or until the chicken pulls apart. Serve over your choice of pasta. Orzo or gnocchi are our choices.
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Loaded Baby Bellas

loaded baby bellas

Loaded Baby Bellas are so delicious! Who does not love stuffed mushrooms? These would make a perfect side dish to a fancy supper or a wonderful appetizer for your up coming holiday dinner party.

Loaded Baby Bellas
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Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Loaded Baby Bellas
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Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mushrooms
Units:
Instructions
  1. Clean and scrub mushrooms. Separate caps from stems. Place caps in a 9x13 glass baking dish that has been sprayed with non-stick spray.
  2. Blend mushroom stems and shallot in food processor. Sauté mushrooms and shallot in a skillet with butter.
  3. Add the spinach and cook until fully wilted.
  4. Mix thoroughly in a bowl with cheese, egg, panko, and spices until well blended.
  5. Fill mushroom caps with stuffing mixture. Top with a little more cheese. Bake in a 400 degree oven for 20 minutes.
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