Creamy, comforting, and perfect for those busy weeknights where you don't have time for dishes. This dish combines tender chicken, hearty vegetables, and a rich, creamy sauce for a meal that's both satisfying and easy to prepare. You can even turn it into a cozy soup by serving it over egg noodles!
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Drizzle a light amount of olive oil into the crockpot.
Layer in chicken, potatoes, mushrooms, carrots, onion, and garlic.
Pour in chicken broth and season with salt, pepper, and Italian seasoning.
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken shreds easily and the potatoes are fork-tender.
Shred or slice the chicken.
Stir in heavy cream and parmesan until smooth, then add the kale.
Cover and cook for another 15–20 minutes until the kale is tender.
Finish with fresh lemon juice and extra parmesan on top.
For a soupier version, use 1½–2 cups of chicken broth and serve over egg noodles.
Make sure to remove the kale stems for a more tender texture.
Taste and adjust the seasoning before serving for the best flavor.
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time slightly to ensure they are fully cooked.
Can I substitute kale with another green?
Yes, you can use spinach or Swiss chard as a substitute for kale.
Can I make this recipe dairy-free?
You can substitute the heavy cream with coconut cream and omit the parmesan for a dairy-free version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I make this recipe in advance?
Yes, you can prepare the ingredients in advance and store them in the refrigerator. Cook as directed when ready to serve.
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