Slow Cooker Chicken and Collard Greens Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. Wash the collard greens thoroughly to remove any grit, then stem and chop them into rough pieces. Dice the onion. Measure out the paprika, chicken broth, and cider vinegar.

Arrange the chicken thighs in the slow cooker first; they don't need to be in a perfect layer, but try to cover the bottom as much as possible. Then pile on the greens and onion—they will shrink significantly as they cook.

Instructions

Assemble and Start Cooking

1. 1Layer the Ingredients
   Place the chicken thighs in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. Scatter the chopped collard greens and diced onion over the top. Sprinkle with paprika, then pour the chicken broth and apple cider vinegar over everything.
   Look for The slow cooker should be about three-quarters full, with the greens piled high but settling as they cook.
   Tip If the collard greens are very large, give them a rough chop so they fit easily and cook evenly.
2. 2Cover and Cook
   Cover the slow cooker with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through and the collard greens are silky.
   Look for The liquid should be gently bubbling around the edges, and the kitchen will smell of savory chicken and greens.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking—every time the lid is opened, heat escapes and adds to the cooking time.

At this stage, the slow cooker is filled with raw chicken, a mound of collard greens, onion, paprika, broth, and vinegar. The greens may look like a lot, but they will wilt down considerably. The liquid should be visible around the edges, and the paprika gives everything a warm, reddish tint. Before covering, give the contents a gentle stir to distribute the seasoning, then set the lid and turn on the slow cooker.

Shred and Return Chicken

3. 3Shred the Chicken
   Once the chicken is cooked through, use tongs to transfer the thighs to a cutting board. When cool enough to handle, remove the bones and shred the meat into bite-size pieces, discarding the bones.
   Look for The chicken should pull apart easily with a fork.
   Tip Use two forks to shred the chicken quickly, or let it cool slightly and use your fingers.
4. 4Return Chicken to Pot
   Stir the shredded chicken back into the slow cooker with the greens and pot liquor. Taste and adjust seasoning with salt and pepper if needed.
   Look for The dish should look moist and saucy, with the chicken evenly distributed.
   Tip If the pot liquor seems too thin, simmer on the stovetop for a few minutes to reduce slightly.

After the cooking time, the chicken thighs should be very tender and easily pull away from the bone. The collard greens will have reduced to a deep, dark green and the pot liquor will be richly colored.

Carefully transfer the chicken to a cutting board, remove the bones, and shred the meat. Stir the shredded chicken back into the greens and broth—the dish should look moist and cohesive, with the chicken evenly distributed.

Serve and Enjoy

5. 5Serve
   Ladle the chicken and collard greens into shallow bowls, making sure to spoon plenty of the pot liquor over each serving. Serve hot, with cornbread or crusty bread on the side if desired.
   Look for The greens should be tender and glistening, and the pot liquor should be rich and flavorful.
   Tip For a brighter finish, add a splash of extra cider vinegar at the table.

The final dish is a hearty, saucy medley of tender chicken and silky greens in a savory, tangy pot liquor. The colors are deep and appetizing, and the aroma is comforting and inviting. When served in shallow bowls, the pot liquor should pool around the chicken and greens, making each spoonful moist and flavorful. This is the moment to taste and adjust seasoning if needed.

Common mistakes

One of the most common mistakes is not washing the collard greens well enough—they can be sandy, and that grit will end up in the final dish. Take the time to swish them in a large bowl of water and lift them out, leaving any grit behind.

Another mistake is lifting the lid too often to peek, which lets out heat and extends the cooking time. Trust the slow cooker and keep the lid on. Finally, don't skip the cider vinegar—it brightens the dish and helps tenderize the greens.

How to tell it’s done

The dish is done when the chicken thighs are fork-tender and easily pull apart, and the collard greens are silky and tender without any chewiness. To be safe, use an instant-read thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) in the thickest part of the thigh, away from the bone.

The pot liquor should be rich and flavorful, with a slight tang from the vinegar. If the greens are still tough, continue cooking for another 30 minutes and check again.

• Poultry: 165°F (74°C) in the thickest part