Slow-Cooker Cactus Pear Chicken with Broccoli Rabe

While the cactus pear can be intimidating to use because of their hard seeds, sometimes all it takes to get creative with new ingredients is to know how to use them. As soon as you extract that sweet juice, you will want to use them in everything. This slow cooker cactus pear chicken with broccoli rabe brings the perfect combination of flavors and fall-off-the-bone comfort.

Total Time

6hr

0.0

0 Ratings

Author: Proportional Plate

Servings:

Ingredients

•

Bone-In, Skin-On Chicken Leg Quarters

•

Pears , peeled, quartered

•

1 bunch

Broccoli Rabe , de-stemmed

•

Orange , juiced

•

Limes , juiced

•

4 Tbsp

Agave Syrup

•

3 Tbsp

Brown Sugar

•

3 cloves

Garlic , minced

•

1 Tbsp

Dried Oregano

•

1 Tbsp

Chili Powder

•

1/2 tsp

Kosher Salt

Cooking Instructions

Remove and discard the skin from the Bone-In, Skin-On Chicken Leg Quarters (4) . Arrange the chicken in an even layer in the slow cooker.

Add the Pears (5) to a blender or food processor. Run until smooth. Strain to remove seeds.

Mix together the pear juice, Orange (1) , Agave Syrup (4 Tbsp) , Brown Sugar (3 Tbsp) , Garlic (3 cloves) , Dried Oregano (1 Tbsp) , Chili Powder (1 Tbsp) , Limes (2) , and Kosher Salt (1/2 tsp) in a medium bowl and pour it over the chicken.

Cover and cook 3-4 hours on low

Add the Broccoli Rabe (1 bunch) to the slow cooker on top of the chicken. Cover and cook until the chicken is cooked through and falling off the bone, 1 more hour on low.

Nutrition Per Serving

CALORIES

370

FAT

17.6 g

PROTEIN

14.3 g

CARBS

43.8 g