Ingredients

The following ingredients have 4 Servings
  • 2 cups sliced leeks
  • 4 garlic cloves (minced)
  • 6 bone-in chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup dry white wine
  • 3 cups chicken broth
  • 1 1/2 cups water
  • 2 tablespoons Dijon mustard
  • 2 cups potatoes (peeled and diced)
  • 8 cups kale (loosely packed and torn into pieces )
  • Crushed red pepper (optional)
  • 1 tablespoon all purpose flour

Instruction

  • Add all of the ingredients except for the crushed red pepper and flour to the slow cooker. Cover and cook on low for 8-10 hours. If you like your kale to have more bite to it, add it during the last hour of cooking. About an hour before serving mix the 1 tablespoon of flour with 1 tablespoon of water and stir into stew. At this time you can also remove the thighs and when cool, shred the meat from the bone and return to the stew.
  • Taste and add salt and pepper if necessary.
  • Serve garnished with crushed red pepper flakes.