If you’re looking for a cozy, nourishing bowl to warm you up any day of the week, then you’ve got to try my Slow Cooker Chicken Sweet Potato Soup with Kale Recipe. This soup is one of those magical dishes where wholesome ingredients come together effortlessly in the slow cooker, rewarding you hours later with rich, comforting flavors and tender chicken that practically melts in your mouth. I absolutely love how simple this is to throw together, plus it’s packed with nutrients and heart-warming goodness. Keep reading because I’m sharing everything you need to make this fan-freaking-tastic soup perfect every time!
Why You’ll Love This Recipe
- Effortless Slow Cooker Meal: Toss everything in and let it do its magic while you go about your day – minimal hands-on time!
- Hearty and Nutritious: Sweet potatoes, kale, and lean chicken provide fiber, vitamins, and protein in every bowl.
- Family-Friendly Comfort: My whole family goes crazy for this soup – it’s cozy and mild but packed with flavor.
- Versatile and Customizable: Easy swaps and add-ins let you tailor the soup to your taste or dietary needs.
Ingredients You’ll Need
Each ingredient in this slow cooker chicken sweet potato soup with kale recipe works like a team player. Sweet potatoes bring natural sweetness and creaminess, kale adds a slight bite and deep green color, and the chicken gives it a satisfying protein punch. Plus, chicken stock and Italian seasoning build cozy, savory layers of flavor that’s perfect for cold days or anytime you want comfort food without fuss.
- Sweet Potatoes: Make sure to peel and chop them into even 1-inch pieces for consistent cooking and texture.
- Lacinato Kale: Also called dinosaur kale; it holds up wonderfully in slow cooking without turning mushy.
- Boneless Skinless Chicken Breasts or Thighs: Thighs tend to stay juicier, but breasts work great too—choose what you prefer!
- Chicken Stock: Use a good-quality stock or broth for deeper flavor – homemade or store-bought.
- Kosher Salt: Helps to enhance all the flavors; you can adjust to taste at the end.
- Italian Seasoning: The classic herb combo (oregano, basil, thyme) brings aromatic warmth.
- Garlic Cloves: Minced fresh garlic adds that punch of savory goodness you don’t want to skip.
- Extra Virgin Olive Oil: Drizzle at serving for richness and a lovely finish.
Variations
I love how easy this Slow Cooker Chicken Sweet Potato Soup with Kale Recipe is to customize based on what you like or what you have on hand. Feel free to get creative — that’s the beauty of simple slow cooker meals! Here are some ideas I’ve tried or thought would be delicious.
- Spicy Kick: Once, I tossed in a pinch of red pepper flakes and a dash of smoked paprika to give the soup a warming, subtle heat that my husband adored.
- Vegetarian Option: Skip the chicken and add extra beans or lentils; just increase the cooking time a bit for tenderness.
- Seasonal Greens: Swap kale for swiss chard or spinach if that’s what you have – just add them closer to the end so they don’t overcook.
- Added Creaminess: Stir in a splash of coconut milk or cream after cooking for a silkier texture.
How to Make Slow Cooker Chicken Sweet Potato Soup with Kale Recipe
Step 1: Prep and Toss Everything in the Slow Cooker
Start by peeling and chopping your sweet potatoes into uniform 1-inch pieces—that way they cook evenly. Strip the kale leaves from their tough stems and slice them thinly so they’ll soften nicely without getting mushy. Mince the garlic cloves to get that fragrant savory layer in the soup. Then, simply place all the ingredients—sweet potatoes, kale, chicken breasts or thighs, chicken stock, Italian seasoning, garlic, and kosher salt—in your 6-quart slow cooker. Give everything a good stir to combine the flavors.
Step 2: Low and Slow Cooking for Tender Perfection
Cover your slow cooker and cook on high for 3 to 5 hours, or low for 6 to 7 hours. When I first tried this, I did the low setting overnight, and the chicken came out so tender it shredded effortlessly—a total game changer. Just keep an eye on the sweet potatoes; they should be fork-tender but not falling apart.
Step 3: Shred the Chicken and Final Taste Check
Once everything’s cooked, carefully remove the chicken pieces from the slow cooker and shred them with two forks. This is the fun part—like magic, the chicken pulls apart beautifully after slow cooking. Return the shredded chicken back into the soup and stir to combine. Give it a taste and add more salt if you think it needs a bit more punch. That little seasoning tweak at the end always makes a difference.
Step 4: Serve with a Drizzle of Olive Oil
My absolute favorite final touch is drizzling extra virgin olive oil on top right before serving. It adds a silky richness that brings the whole soup together. You’ll find that this soup holds up well if you want to let it rest for a little while before dishing it out.
Pro Tips for Making Slow Cooker Chicken Sweet Potato Soup with Kale Recipe
- Even Chopping: I learned that cutting sweet potatoes into similar-sized chunks makes a huge difference for even cooking and texture.
- Don’t Overcook the Kale: Add kale at the start if you’re using Lacinato kale; other varieties might need to be added later to avoid mushiness.
- Choose Your Chicken Wisely: Thighs retain moisture better, especially if you want leftovers that stay juicy, but breasts work fine for a leaner soup.
- Season Last: Wait until the end to add extra salt so you don’t accidentally over-season during cooking.
How to Serve Slow Cooker Chicken Sweet Potato Soup with Kale Recipe
Garnishes
I love topping my bowls with a drizzle of extra virgin olive oil, which adds a silky richness. Sometimes I sprinkle a little freshly cracked black pepper or a few red pepper flakes for contrast. A squeeze of lemon juice or a pinch of grated Parmesan can also brighten things up if you want an extra layer of flavor.
Side Dishes
To make a full meal, I often serve this soup with crusty bread or garlic toast to soak up every last bit. A simple green salad on the side keeps things light and fresh. For something heartier, roasted veggies or even a quinoa salad make lovely complements.
Creative Ways to Present
For dinner parties or special occasions, I’ve ladled the soup into rustic bowls and topped with a swirl of cream and fresh herb sprigs like thyme or parsley. You could also serve it in mini bread bowls for a fun, cozy presentation that guests love.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they typically keep well for up to 4 days. The flavors even deepen overnight, which is a bonus when you want a quick lunch or dinner the next day.
Freezing
This soup freezes beautifully! I freeze it in individual portions for easy thaw-and-reheat meals. Just make sure to cool it completely before freezing to preserve texture and flavor.
Reheating
I reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge, add a splash of water or broth to loosen it back up. Avoid the microwave if you can to keep the texture intact.
FAQs
-
Can I use frozen chicken for this slow cooker soup?
Yes, you can use frozen chicken in the slow cooker, but be sure to increase the cooking time to ensure the chicken reaches a safe internal temperature and is tender. Cooking on low for 7-8 hours usually works well with frozen chicken.
-
How can I adjust the recipe for a vegetarian diet?
Simply omit the chicken and use vegetable stock instead of chicken stock. Add hearty veggies like beans, lentils, or mushrooms to boost protein and texture. Adjust cooking time as needed for the ingredients used.
-
Do I need to peel the sweet potatoes?
Peeling sweet potatoes is optional, but I recommend it for a smoother texture in the soup. The skin can sometimes add a bit of chewiness, which may not be what you want in a creamy soup.
-
Can I make this Slow Cooker Chicken Sweet Potato Soup with Kale Recipe in advance?
Absolutely! This soup tastes even better the next day once the flavors have melded. You can prepare it fully, refrigerate, and reheat gently when ready to serve.
-
What slow cooker size is best for this recipe?
A 6-quart slow cooker is ideal to give the ingredients enough room to cook evenly and prevent overcrowding, but a 4 to 7-quart cooker will also work fine depending on how much soup you want to make.
Final Thoughts
Honestly, this Slow Cooker Chicken Sweet Potato Soup with Kale Recipe has become one of my go-to meals during the cooler months. It’s so straightforward and forgiving — even if you’re new to slow cooking, you’ll find success. The way the sweet potatoes soften into creamy goodness combined with tender shredded chicken and hearty kale makes every bite feel like a warm hug. I hope you enjoy making and sharing this soup as much as I do with my family and friends. Give it a try soon; I promise it will become a staple in your recipe collection!
Print
Slow Cooker Chicken Sweet Potato Soup with Kale Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Slow Cooker Chicken Sweet Potato Soup with Kale is a hearty, nutritious, and easy-to-make meal perfect for cozy days. Featuring tender chicken, sweet potatoes, and nutrient-packed kale simmered in flavorful chicken stock with Italian seasoning, it’s a wholesome comfort food that requires minimal effort and maximal taste.
Ingredients
Soup Ingredients
- 2 large or 4 small sweet potatoes, peeled and chopped into 1-inch pieces
- 1 bunch Lacinato kale, stems removed and thinly sliced (about 2 packed cups)
- 1 pound boneless skinless chicken breasts or thighs
- 64 oz chicken stock
- 2-3 teaspoons kosher salt
- 2 teaspoons Italian seasoning
- 2 garlic cloves, minced
To Serve
- Extra virgin olive oil (for drizzling)
Instructions
- Combine Ingredients: Place the sweet potatoes, kale, chicken, chicken stock, kosher salt, Italian seasoning, and minced garlic in a 6-quart slow cooker. Stir gently to combine all the ingredients evenly.
- Cook the Soup: Cover the slow cooker with its lid and cook on high for 3 to 5 hours or on low for 6 to 7 hours, until the sweet potatoes are tender and the chicken is fully cooked and very tender.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and stir to incorporate it well into the soup.
- Season and Serve: Taste the soup and add additional kosher salt if needed. Serve the soup hot, finishing each bowl with a generous drizzle of extra virgin olive oil for added flavor and richness.
Notes
- This recipe requires only 5 main ingredients, making it incredibly simple and accessible.
- You can use either chicken breasts or thighs based on your preference for lean or slightly richer meat.
- Adjust the salt according to your dietary needs or chicken stock saltiness.
- Ensure the kale is thinly sliced for better texture and even cooking.
- The soup stores well and tastes great as leftovers, perfect for meal prepping.
Nutrition
- Serving Size: 1 serving (of 6)
- Calories: 302 kcal
- Sugar: 10 g
- Sodium: 769 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 57 mg
