Serves 4 to 6. Recipe is by Julie Kay.
2 pounds chicken pieces, bone-in
3 green onions, chopped
½ teaspoon cracked black pepper
1 (10 ½-ounce) can cream of onion soup
2 cups fresh kale
1 (4-ounce) carton Feta cheese
1. Put chicken into slow-cooker. Add in green onions and black pepper. Top with cream of onion soup.
2. Cook on Low for 6 to 8 hours. Add in kale during the last hour of cooking.
3. Remove and top with feta cheese.