Slow-Cooker Greens and Dumplings

Name: Slow-Cooker Greens and Dumplings
Yield: 4 servings
Ingredients: 1.5 lb Collard Greens, chopped; 1.5 lb Kale, chopped; 1 lb thick-cut pancetta, diced; 3 cup Chicken Stock; One 15.5-ounce can cannellini beans, drained rinsed; 2 tbsp Apple Cider Vinegar; 1 tbsp Brown Sugar; A few shakes hot sauce, such as Tabasco; 0.5 tsp Kosher Salt; Ground Black Pepper, freshly; 2 clove Garlic, minced; 2 large Shallot, finely chopped; One 11-ounce can French bread dough, into 1/2-inch pieces, sliced

This Slow-Cooker Greens and Dumplings recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.

Brooke1999

Servings4

Difficultymedium

Ingredients

1.5 lbCollard Greens, chopped
1.5 lbKale, chopped
1 lbthick-cut pancetta, diced
3 cupChicken Stock
One 15.5-ounce can cannellini beans, drained rinsed
2 tbspApple Cider Vinegar
1 tbspBrown Sugar
A few shakes hot sauce, such as Tabasco
0.5 tspKosher Salt
Ground Black Pepper, freshly
2 cloveGarlic, minced
2 largeShallot, finely chopped
One 11-ounce can French bread dough, into 1/2-inch pieces, sliced

Instructions

1
Combine the greens, pancetta, chicken stock, beans, apple cider vinegar, brown sugar, hot sauce, salt, pepper, garlic and shallots in a slow cooker and fold to combine. Top with the bread dough. Cover and cook on high for 4 hours.