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Why You'll Love This healthy slow cooker chicken and sweet potato soup
- Easy to Prepare: This recipe requires minimal effort, as you simply need to chop the ingredients, add them to the slow cooker, and let it do the work for you.
- Healthy and Nutritious: This soup is packed with protein, fiber, and vitamins, making it an excellent option for a quick, nutritious meal.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make the recipe your own.
- Perfect for Meal Prep: This soup can be cooked in large batches and refrigerated or frozen for later use, making it ideal for meal prep.
- Slow Cooker Friendly: The slow cooker does all the work, allowing you to come home to a hot, delicious meal after a long day.
- Affordable: This recipe uses affordable, readily available ingredients, making it a budget-friendly option for families and individuals.
- Comforting and Delicious: The combination of tender chicken, sweet potatoes, and aromatic spices creates a truly comforting and satisfying meal.
- Gluten-Free and Low-Carb: This recipe is gluten-free and low in carbs, making it suitable for those with dietary restrictions or preferences.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, onions, garlic, chicken broth, and diced tomatoes. The chicken provides lean protein, while the sweet potatoes add natural sweetness and creamy texture. The onions and garlic add a depth of flavor, while the chicken broth and diced tomatoes create a rich, savory base for the soup. When selecting these ingredients, choose organic and fresh options whenever possible. For the chicken, opt for boneless, skinless breast or thighs, and for the sweet potatoes, select ones that are firm and free of bruises. You can also substitute the chicken with turkey or pork, and the sweet potatoes with carrots or parsnips, to create a different flavor profile.
How to Make healthy slow cooker chicken and sweet potato soup
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a pan over medium heat and sauté the onions and garlic until they're translucent and fragrant.
Peel and chop 2 large sweet potatoes into 1-inch cubes. Add them to the slow cooker.
Add 1 pound of boneless, skinless chicken breast or thighs to the slow cooker. Sprinkle 1 teaspoon of dried thyme, 1/2 teaspoon of paprika, and salt and pepper to taste.
Pour in 4 cups of chicken broth and 1 can of diced tomatoes. Stir to combine.
Cook the soup on low for 6-8 hours or high for 3-4 hours.
If desired, use an immersion blender to puree the soup until smooth.
Taste and adjust the seasoning as needed. Serve hot, garnished with fresh herbs or a dollop of sour cream.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and nutrition.
Cook the chicken until it reaches an internal temperature of 165°F (74°C) to prevent overcooking and dryness.
Add more or less of your favorite spices to suit your taste preferences.
Choose a slow cooker that's large enough to hold all the ingredients, but not so large that the soup is too thin.
Allow the soup to rest for 10-15 minutes before serving to allow the flavors to meld together.
Try adding different spices, herbs, or ingredients to create unique flavor combinations.
Serve the soup with a side of crusty bread, salad, or roasted vegetables for a satisfying meal.
Portion the soup into individual containers and freeze for up to 3 months for a quick, easy meal.
Common Mistakes to Avoid
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Overcooking the Chicken: What goes wrong: The chicken becomes dry and tough.
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C), then remove it from the heat to prevent overcooking.
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Not Adjusting the Seasoning: What goes wrong: The soup lacks flavor and depth.
Fix: Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to balance the flavors.
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Using Low-Quality Ingredients: What goes wrong: The soup lacks flavor and nutrition.
Fix: Choose fresh, organic ingredients whenever possible to ensure the best flavor and nutrition.
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Not Letting it Rest: What goes wrong: The soup is served too quickly, and the flavors haven't melded together.
Fix: Allow the soup to rest for 10-15 minutes before serving to allow the flavors to meld together.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to give the soup a spicy kick.
Replace the chicken with roasted tofu or tempeh, and use vegetable broth instead of chicken broth.
Use gluten-free chicken broth and be sure to check the ingredients of the diced tomatoes and spices to ensure they are gluten-free.
Reduce the amount of sweet potatoes and add more vegetables, such as bell peppers or zucchini, to reduce the carb content.
Add a splash of heavy cream or coconut cream to give the soup a rich, creamy texture.
Add a pinch of smoked paprika or chipotle powder to give the soup a smoky, savory flavor.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Allow it to cool completely before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Portion it into individual containers or freezer bags, and label them with the date and contents. When you're ready to eat it, simply thaw it overnight in the refrigerator or reheat it from frozen.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen chicken?
While it's technically possible to use frozen chicken, it's not recommended. Frozen chicken can release excess moisture during cooking, which can affect the texture and flavor of the soup. If you do choose to use frozen chicken, be sure to thaw it first and pat it dry with paper towels before adding it to the slow cooker.
Can I add other vegetables to the soup?
Absolutely! This recipe is highly customizable, and you can add your favorite vegetables to make it your own. Some options include diced carrots, zucchini, bell peppers, or mushrooms. Just be sure to adjust the cooking time accordingly, as some vegetables may take longer to cook than others.
Is this soup gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free chicken broth and check the ingredients of the diced tomatoes and spices to ensure they are gluten-free. If you're cooking for someone with celiac disease or a gluten intolerance, be sure to take proper cross-contamination precautions to avoid exposure to gluten.
Can I make this in a pressure cooker?
While it's technically possible to make this recipe in a pressure cooker, it's not necessary. The slow cooker is a great way to cook the soup low and slow, which helps to break down the connective tissues in the chicken and sweet potatoes. If you do choose to use a pressure cooker, be sure to adjust the cooking time and liquid levels accordingly.
How do I reheat the soup?
To reheat the soup, simply microwave it in 30-second increments, stirring between each heating, until it reaches an internal temperature of 165°F (74°C). You can also reheat it on the stovetop over low heat, whisking constantly, until it's hot and steaming.
Can I freeze the soup in individual portions?
Yes, you can freeze the soup in individual portions using freezer-safe containers or bags. Simply portion the soup into the containers or bags, label them with the date and contents, and store them in the freezer for up to 3 months. When you're ready to eat it, simply thaw it overnight in the refrigerator or reheat it from frozen.
How do I know if the soup is done?
The soup is done when the chicken is cooked through and the sweet potatoes are tender. You can check the internal temperature of the chicken to ensure it reaches 165°F (74°C), and you can also check the sweetness of the sweet potatoes by inserting a fork or knife – if it slides in easily, they're done.
healthy slow cooker chicken and sweet potato soup
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups chicken broth
- 1/2 cup coconut milk
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Step 1: Prepare the ingredients. Peel and chop the sweet potatoes, chop the onion, mince the garlic, and chop the red bell pepper. Season the chicken with salt, pepper, and your favorite spices.
- Step 2: Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Step 3: Cook the vegetables. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the sweet potatoes and bell pepper. Add the chopped sweet potatoes and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally.
- Step 5: Assemble the slow cooker. Add the cooked chicken, sweet potatoes, onion, garlic, and bell pepper to the slow cooker. Pour in the chicken broth, coconut milk, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Step 6: Cook the soup. Cook the soup on low for 6 hours or high for 3 hours.
- Step 7: Blend the soup (optional). If desired, use an immersion blender to blend the soup until smooth.
- Step 8: Serve and enjoy. Serve the soup hot, garnished with chopped fresh cilantro if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and assemble the slow cooker the night before, then cook in the morning.
- Substitution: Swap the sweet potatoes for carrots or parsnips if desired.
- Pro tip: For an extra creamy soup, add 1/4 cup of heavy cream or half-and-half before serving.
- Variation: Add diced jalapenos or red pepper flakes for an extra kick of heat.
- Leftovers: Use leftover soup as a base for other meals, such as chicken and rice bowls or soup sandwiches.
