Slow Cooked Garlic Chicken and Sautéed Kale

1. Remove skin from chicken and place chicken in slow cooker.

2. Peel and chop the onion. Peel garlic.

3. Add coconut oil, onion, garlic, thyme, bay leaf, sea salt, and black pepper to a frying pan and sauté until the onions and garlic begin to soften and slightly brown.

4. Pour in the chicken broth and apple cider vinegar and gently scrape any browned bits off the bottom of the pan.

5. Transfer the contents of the pan to the slow cooker and cook on low for 3-4 hours until chicken is cooked through.

6. The chicken is cooked through when a meat thermometer inserted (avoiding the bone) reads 165F.

7. Transfer chicken from slow cooker to a serving plate. Discard bay leaves and thyme, then spoon the sauce and garlic cloves over the chicken..

8. For the kale: Meanwhile, remove and discard kale stems. Mince the leaves.

9. Steam kale in a saucepan with a small amount of water until tender and bright green. Pour off any liquid, then toss kale with olive oil.

10. Serve kale alongside the garlic chicken.