Two chicken breasts + about 1.5 cups of BBQ sauce set to low.
When I got home at 5 (T +4 hours) the sauce was starting to really burn and thicken so I added 1/2 a cup of chicken broth and about 3 tbsp of ketchup to lighten it up. If I were to to make this again, I’d add both of those at the beginning.
At 6PM (T+5 hours) I added a cup of cranberries and cranked the heat up to high for about 30 minutes, until they started to pop.
At 6:30 (T+5.5 hours) I added about 6 cups of torn + washed kale and let it cook for 15 minutes more, until the kale was bright green like so:
I cooked some brown rice on the stove top and piled on the kale first, then place a breast on each plate and then spooned that succulent BBQ cranberry sauce all over.