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1 cup dried navy beans (soak overnight and drain)
4 cups low sodium chicken broth
2 cups sweet potato peeled and cubed
1 onion chopped
3 cloves garlic, chopped
1 1/2 lb boneless skinless chicken breasts cut into cubes
2 4 oz. cans roasted green chilies, drained
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp coriander
1/2 tsp cinnamon
2 cups kale, chopped
Salt and pepper
Place the beans in the slow cooker with enough broth to cover 1".
Top with the sweet potatoes, onion, garlic and chicken.
Add remaining broth, chillies, cumin, oregano, coriander and cinnamon.
Cover and cook on low for 6-8 hours.
Once cooked, season with salt and pepper. Stir in kale and cook another 10 minutes until it wilts.
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1st Keep
 awriston
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