- In a skillet over medium heat, heat the oil until shimmering.
- Sautee the onions until translucent, then add in the garlic and spices, cooking until fragrant, then remove from heat and set aside.
- In a large slow cooker, drizzle additional avocado oil if desired.
- Place the chicken breasts on the bottom of the slow cooker.
- Add in all ingredients except for the kale on top of the chicken breasts
- Cook on high for 4 hours.
- At 4 hours, remove the chicken breasts from the slow cooker and shred.
- Return the shredded chicken and kale to the slow cooker.
- Once the kale has slightly wilted, serve immediately.
