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CROCKPOT JERK CHICKEN WITH KALE CHIPS


-4 boneless, skinless chicken breasts
-1 bunch fresh kale
-4 tbsp of McCormick Perfect Pinch Caribbean jerk seasoning
-1 tbsp cajun seasoning, divided 
-Salt
-Olive oil
-Fresh cilantro
-4 Limes


INSTRUCTIONS: 
1. Heat a cast iron, or non-stick skillet over very high heat until slightly smoking. Coat chicken breasts with olive oil and season each one with 1 tbsp of jerk seasoning. Sprinkle a small amount of cajun seasoning to both sides of chicken evenly. Both of these seasonings have salt in them, so no need to add any salt! Unless you want to at the end but it's always better to add salt than to have too much.
2. Sear chicken breasts on each side for 3-5 minutes until desired darkness is achieved. I like mine super dark and caramelized. This makes for really good charred bits at the end. 
3. Coat the crock pot with a little bit of olive oil. (I used a paper towel to rub a thin layer around the entire inside. Place chicken breasts into the crockpot and squeeze the juice of 3 limes over them. Cook on low for 4.5-5 hours


3. When the chicken has about 20 minutes left, preheat oven to 375 degrees. Rip kale leaves off of the stems and arrange on a baking sheet lined with tinfoil. Drizzle with olive oil and sprinkle with salt. Toss to coat the leaves. Cook for 15-20 minutes tossing EVERY 5 minutes to avoid burning. Your cooking times may vary, but bake the kale until they are noticeably light and crispy. You will be able to tell when they are done. 
NOTE: They also shrink up significantly. As pictured below.

BEFORE:

AFTER:

4. Take the kale out to cool and it will crisp up even more as it sits. Shred the chicken breasts and return to the pot to coat with all the yummy juice the chicken created while cooking.
5. Garnish with fresh cilantro and lime slices!




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