Crock Pot Chicken, Artichoke, and Kale Soup

Instructions

1. 1

   Heat the olive oil over medium-high in a skillet. Sauté the onion, stirring occasionally, until it begins to brown, 8 to 10 minutes. Transfer to the slow cooker.

2. 2

   In the same skillet, cook the chicken thighs skin-side down until browned, 3 to 5 minutes, then flip and cook 2 to 3 more minutes (don't cook through).

3. 3

   Transfer the chicken to the slow cooker along with the remaining ingredients except the kale. Cover and cook on high for 4 hours, or low for 6 hours.

4. 4

   Remove the chicken, discard the skin and bones once cool enough to handle, and chop the meat. Return it to the slow cooker with the chopped kale. Stir, cover, and let sit until the kale wilts, about 10 minutes. Serve with lemon wedges, a drizzle of olive oil, and red pepper flakes.