“Rotisserie” Chicken with Sweet Potato and Sautéed Kale


1 – whole fryer chicken

2-3 – sweet potatoes

3 leaves – green kale

Handful – grape tomatoes, halved

1 tbsp – shallot (finely diced)

2 cloves – garlic (pressed)

1/2 tbsp – olive oil

avocado (optional)

red pepper flakes (optional)

2 tbsp – all-purpose seasoning

1 tsp – paprika

1 tsp – cumin




1. Combine spices in a small bowl. Rinse whole chicken and pat dry then rub with spice mix, covering completely. Wash sweet potatoes thoroughly and wrap in tin foil and place at bottom of crock pot, then place chicken on top and cook on LOW for 6-8 hours or until internal temperature reaches 165 degrees F. Remove from crockpot and let sit for 10-20 minutes.

2. For sautéed kale, strip green kale leaves from stem. Chop or tear into bite-sized pieces and “massage” until the kale turns bright green and fragrant. Heat oil in pan over medium heat. Add shallot, garlic, and red pepper flakes (if using) and cook, stirring frequently, for about a minute. Stir in kale and grape tomatoes and cook until kale is tender.

3. Serve portion of chicken with sweet potato, mashed gently with a fork, and kale. Include half of avocado for a dose of healthy fat.