Chicken Kale Sweet Potato Soup (Slow Cooker)

Chicken kale sweet potato soup in white bowl garnished with fresh parsley.

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Chicken Kale Sweet Potato Soup (Slow Cooker)

This slow cooker Chicken Kale Sweet Potato Soup is healthy and flavorful! It's made with chunky vegetables cooked in a savory tomato broth.

Prep Time30

Cook Time6

Total Time6 30

Course: Soup

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: chicken sweet potato and kale soup, chicken sweet potato soup slow cooker, sweet potato and chicken soup,

Servings:

Calories: 342kcal

Author: Christine Rooney

Equipment

Slow Cooker

Ingredients

6 cloves garlic
1 onion any color, can sub 2 shallots
1 large bell pepper red, orange, or yellow
2-3 sweet potatoes yields 4-5 cups chopped
2 packed cups kale or hearty greens of choice
2 - 2 ½ lbs. split chicken breasts also known as bone-in chicken breasts
3 cups low sodium chicken broth
1 ½ cups crushed tomatoes split
1 tsp. Italian seasoning
1 tsp. kosher salt split
1 tsp. pepper split
fresh herbs such as parsley or chives for garnish optional

US Customary - Metric

Instructions

Remove and discard the skin from 2 - 2 ½ lbs. of split (also known as bone-in) chicken breasts.
Mince 6 cloves of garlic and 1 onion (any color). It's best to mince the onion finely, so that it softens and doesn't remail crunchy at the end of the cooking time.
You can also sub 2 shallots in place of the onion.
Dice 1 large bell pepper (I recommend a sweeter variety of bell pepper such as red, yellow, or orange).
Peel 2-3 sweet potatoes. Chop the sweet potatoes into chunks, making sure that they are relatively the same size so that they cook evenly (yields 4-5 cups chopped sweet potatoes).
Roughly chop 2 packed cups of kale (any variety) (or hearty greens of choice). Set aside until needed.
Place the split chicken breasts into the slow cooker. Sprinkle 1 tsp. of Italian seasoning and ¾ tsp. each of kosher salt and pepper over the chicken.
Add the minced garlic, onions (or shallots), and bell peppers to the slow cooker.
Add the chopped sweet potatoes to the slow cooker.
Pour 3 cups of low sodium chicken broth into the slow cooker along with 1 cup of crushed tomatoes. Stir the crushed tomatoes into the broth, making sure that the ingredients are combined and just covered with the liquid.
Place the lid securely on the slow cooker and cook for 4-5 hours on High or 5-7 hours on Low.
30 minutes before the end of the cooking time, remove the chicken breasts and place on a wooden cutting board. Shred the cooked chicken with two forks, removing it from the bones (make sure that all of the bones have been removed before adding it back into the crockpot). Discard the bones.
Return the shredded chicken back to the slow cooker.
Add the chopped kale (or hearty greens of choice) along with another ½ cup of crushed tomatoes and ¼ tsp. each of kosher salt and pepper. Stir all of these ingredients until completely combined.
Place the lid firmly back on the slow cooker and cook for another 30 minutes.
To Serve: Adjust salt and pepper levels as needed. Garnished with freshly minced herbs such as parsley or chives (optional) or grated Parmesan or Asiago cheese (optional).

Notes

Feel free to sub 2 shallots in place of the onion. Shallots have a milder, less pungent flavor than onions.

Cooking times may vary when it comes to slow cookers. The safe internal temperature for chicken is 165 degrees Fahrenheit and may be checked using a food thermometer if needed.

Nutrition