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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Austin Cheesesteak Stromboli Ring

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Oh my goodness! Y’all are going to absolutely adore this Austin Cheesesteak Stromboli Ring. It is a perfect dish to serve when entertaining guests for watching football or just when you have a bunch of hungry kiddos. The horseradish cheddar and Havasu peppers take this Stromboli to the next level and makes this gorgeous dish.

Austin Cheesesteak Stromboli Ring
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Servings Prep Time
8 peopl 20 minutes
Cook Time
10 minutes
Servings Prep Time
8 peopl 20 minutes
Cook Time
10 minutes
Austin Cheesesteak Stromboli Ring
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Servings Prep Time
8 peopl 20 minutes
Cook Time
10 minutes
Servings Prep Time
8 peopl 20 minutes
Cook Time
10 minutes
Ingredients
Austin Cheesesteak Stomboli Ring
Horseradish Ranch dipping sauce & marinara
Servings: peopl
Units:
Instructions
  1. Preheat olive oil in a large cast iron skillet. Prepare all peppers and onions.
  2. Sauté in pan. Add salt and pepper to taste.
  3. Roll pizza dough out on a lightly floured surface.
  4. Layer roast beef, cheddar, peppers and onions. Fold both sides of dough over the filling ingredients. Make two of these.
  5. Place both Stromboli on a parchment paper lined baking sheet, end to end, forming a ring. Using a pastry brush, lightly brush the top and sides with half n half.
  6. Sprinkle kosher salt & fresh cracked pepper on top. Bake at 400 degrees for 10 minutes, until golden brown.
  7. Prepare the ranch dip according to the package directions substituting half of the sour cream for Greek yogurt. (8 ounces sour cream, 8 ounces Greek yogurt). Add the horseradish. Stir well. Warm the marinara sauce in a small saucepan on low heat and serve in individual dipping cups.
  8. Slice, serve, and enjoy!
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