Begin by peeling the sweet potatoes and chopping them into uniform 1-inch pieces.

Remove the tough stems from the kale and slice the leaves thinly.

Mince the garlic cloves finely to maximize their aromatic flavor infusion.

In your 6-quart slow cooker, combine the sweet potatoes, kale, minced garlic, chicken, chicken stock, Italian seasoning, and kosher salt.

Cover the slow cooker and set it to cook on high for 3-5 hours or on low for 6-7 hours.

Carefully remove the chicken from the soup using tongs and shred the chicken into bite-sized pieces.

Taste your soup and adjust the seasoning as necessary.

Ladle the warm soup into bowls, and drizzle a bit of extra virgin olive oil on top before serving.