With a cook time of 3 to 6 hours, there’s plenty of time for the onions to get good and pickled for the dressing, which is both tangy and slightly sweet from the orange juice.
Serves 6
Prep: 20 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 20 minutes
For the Chicken
3 bone-in, skin-on chicken breast halves
3 sprigs fresh oregano
2 teaspoons grated orange zest
2 cloves garlic, minced
1½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon black pepper
¼ cup fresh orange juice
2 tablespoons extra-virgin olive oil
For the Dressing
2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons extra-virgin olive oil
½ cup thinly sliced red onion
1 bunch kale, stems removed and torn into bite-size pieces
Make the chicken: Use your fingers to loosen the skin from the meat of the chicken but do not remove the skin. Place an oregano sprig underneath the skin of each breast half. In a small bowl, combine the orange zest, minced garlic, oregano, salt, and pepper; rub over the chicken. Place the chicken in a 3½- to 4-quart slow cooker. Drizzle with the orange juice, then the olive oil.
Cover and cook on low for 6 to 7 hours or on high for 3 to 3½ hours. Remove the chicken; let cool until easy to handle. Remove the chicken from the bones; discard the skin, bones, and herb sprigs. Use two forks to shred the chicken. Moisten the chicken with the cooking liquid.
Make the dressing: Meanwhile, in a small bowl, combine the vinegar, orange juice, salt, and pepper. Whisk in the olive oil. Add the onion; cover and let stand for at least 1 hour.
Place the kale in a large bowl. Drizzle with the dressing and toss to coat. Add the chicken and toss to combine (the kale will wilt slightly).
Instant Pot Variation Follow the directions in the first two steps using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 30 minutes. Use natural release for 10 minutes, then quick release. Follow the remaining directions.