In a slow cooker, combine the KC Masterpiece® sauce, chicken broth and onion. Place the chicken in the pot and turn meat until evenly coated.

Cook the chicken on low for 6-8 hours, or on high for 4 hours. Make sure the meat reaches an internal temperature of at least 165ºF. When the chicken is done, use 2 forks for shred the chicken.

For the kale slaw: while the chicken is cooking, heat the olive oil in a large frying pan over medium-high heat. Sauté the kale until cooked then transfer to a large mixing bowl. Add the apple, jalapeño. In a separate mixing bowl, whisk together the dijon mustard, vinegar and honey. Pour the dressing over the kale mixture, toss to coat. Salt and pepper to taste.

Scoop the chicken mixture into a warmed tortilla shell. Top with the kale slaw. Serve immediately.