2 large or 4 small sweet potatoes, peeled and chopped into 1-inch pieces
1 bunch Lacinato kale, stems removed and thinly sliced (2 packed cups)
450g boneless, skinless chicken breasts or thighs
2 x 1 Litre boxes low-sodium chicken stock
2-3 teaspoons kosher salt
2 teaspoons Italian seasoning
Extra virgin olive oil, to serve
1. Place all the ingredients in a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender.
2. Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Taste and add additional salt to taste. Serve hot with a generous drizzle of olive oil.