Crock Pot Chicken and Sweet Potato Soup

You won't believe how easily this Chicken Sweet Potato Soup comes together. Add everything to a slow cooker and be rewarded with a comforting and nutritious meal! This soup is loaded with good-for-you and tasty ingredients: succulent shredded chicken, fire-roasted diced tomatoes, tender sweet potatoes, savory black beans, and chewy quinoa.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

PREP: Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts or thighs. If using large chicken breasts, cut them into 3-4 pieces so they'll cook more evenly. Rinse the quinoa in a fine mesh sieve. Peel and dice the sweet potatoes into small 1/2-inch cubes.

Step 2

ADD TO CROCKPOT: Add the chicken thighs or cut chicken breasts into the slow cooker. Add the rinsed quinoa (See Note 2), diced sweet potatoes, drained and rinsed black beans, undrained diced tomatoes, minced garlic, packet of chili seasoning, and chicken broth or stock to the slow cooker.

Step 3

COOK: Cover and cook on high for 3-1/2 to 4-1/2 hours (See Note 3)

Step 4

SHRED CHICKEN: Using tongs, remove the chicken to a small bowl. Using two forks, shred the chicken and then return to the slow cooker. Taste the soup and adjust for seasonings; I typically add an additional 1/2 teaspoon salt and 1/4 teaspoon pepper here, but add until the flavors sing.

Step 5

SERVE: Ladle soup into bowls and top with your favorite toppings. I love fresh cilantro, fresh lime juice, and ripe avocado. My boys love sour cream and lots of Cheddar cheese.

Step 6

STORAGE: The quinoa continues to absorb liquid making it a thick stew, so if you store leftovers, add broth when reheating to keep the soup consistency.

↑Support creators by visiting their site 😊