Slow Cooker Chicken Sweet Potato Soup (w/ Kale!)
Developed and tested by Robyn Conley Downs
on Jan 11, 2016 (last updated Nov 24, 2025) This slow cooker chicken sweet potato soup is so easy to make with just 6 simple ingredients including chicken, sweet potatoes, kale, chicken stock and Italian seasoning. Just chop the sweet potato, dump everything in, and dinner’s done!
5 star review
“I made this tonight for dinner, and it was DELICIOUS! It was a perfect rainy day for it!! Saving to Pinterest, because I will definitely make again!! Thanks!”
– Trish
Chicken Kale Sweet Potato Soup is the Ultimate in Simplicity
Have you ever done a juice cleanse? You know, drinking only fresh pressed juice for a day or more to generally reset? I have to say, I love the idea of a juice cleanse but I think I like actual food too much to do one. I do, however, like the idea of a little “reset,” to get back in balance. Slow cooker soups are my go-to when it comes to this sort of thing because they are easy to make and oh-so nourishing.
This Slow Cooker Chicken, Kale and Sweet Potato Soup is one of my all-time favorites because it’s hearty and filling, with clean flavors. Plus, this soup only requires six ingredients! The prep time is fast, too, with just a bit of washing and chopping to get things going.
This delicious and nourishing soup basically sums up my cooking philosophy: make it simple, make it streamlined, make it real. Whether you’re in need of a little reset, or you just want a warm, nourishing bowl of stew, this one is for you.
Slow Cooker Chicken Sweet Potato Soup (w/ Kale)
Ingredients
- 2 pounds (about 2 large or 3-4 small sweet potatoes), peeled and chopped into 1-inch pieces (4-5 cups)
- 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
- Extra virgin olive oil, to serve
Equipment
Instructions
- Place all the ingredients in a 6-qt slow cooker, stirring to combine. Cover and cook on high for 3-5 hours or low for 6-7, or until the sweet potatoes are tender and the chicken is cooked through and very tender.
- Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Taste and add additional salt to taste. Serve hot with a generous drizzle of olive oil.
Notes
- Cook Time: All slow cookers are different. Keep an eye on yours and check on the lower side of the cook time to avoid over cooking the sweet potatoes. If the potatoes do overcook, they will simply fall apart into the soup, which is fine.
- Kale: The kale will be very, very tender after the long cook time. If you prefer a brighter, more substantial texture, add the kale the last 15 minutes of cook time.
- Chicken: Either boneless, skinless chicken breasts or thighs will work in this recipe so feel free to use what you like and have on hand.
Just made this tonight for newly Paleo husband – I wasn’t excited at all and it. Was. Awesome. And so easy, it will be a winter staple! Thank you so much!!
Yay, so glad you and your husband enjoyed the stew Leslie! Good luck to you both with the new way of eating. 🙂
Made this bad boy two nights ago. I love it and it made a LOT of leftovers. I added in extra garlic, pepper, and red pepper flakes about thirty minutes before serving. Also a loaf of french bread (the $1.00 loaf from Walmart) makes a BIG difference for dipping!
ADD PARMESAN CHEESE! It’s a game changer. LOVE IT!!! I used frozen chicken tenderloins from aldi’s and cooked it for about 7 hours and thirty minutes. 10/10 would make again
Emilie, so glad you enjoyed this one. Thanks for all your budget friendly tips, too! Cheers.
Very easy, very yummy, and very filling! This is definitely going on repeat in our house. My toddler loved it as well. (We used your suggestion and “deconstructed” it for him). Looking forward to trying more recipes from your blog!
Alla, yay, so glad this one was a hit with you and your crew. Love that the deconstruction strategy worked! Thanks so much for leaving a review.
Don’t let the ingredient list fool you, this is TASTY!! I thought it would be healthy food that would not be too enjoyable, but eaten for the sake of healthy. Wrong!! This is yummy! I did cut the stick down a bit so that it would be more of a stew than a soup, but that shouldn’t change the flavor much. Thank you for this recipe!!
Stock, not stick 🙂
🙂
Sharon, love this review, thank you so much for sharing your thoughts! And great tip on reducing the stock for a more stew-like consistency, thanks for that! Cheers!
Made this tonight and it was delicious! I added some 3 cloves of garlic, half an onion, bay leaves, dried oregano, and a sprig of rosemary since I didn’t have Italian seasoning. Yum! Thanks for your beautiful blog. I keep finding wonderful recipes and inspiration here. (I found you through barre3!)
Mmmm, Christine, your version sounds amazing! Happy we connected and that you’re enjoying the recipes and finding inspiration. xxoo
hello,
This looks so good. Instead of Kale, can I use Spinach?
Thank you!
Diana,
Yes, I think you can swap spinach for kale, but add the spinach at the very end of the cooking time. So, cook the sweet potatoes and chicken per the recipe, then add the spinach during the last 5 minutes of cooking. Let us know how it works!
How do you think this would freeze? My friends and I have a clean eating meal swap and I was thinking of making this!
Lacey, this freezes really well. The sweet potatoes are a tad mushier after freezing and defrosting, but the flavor is still really good. I often make a batch and then freeze in individual servings for lunches. Love the idea of a clean eating meal swap! 🙂
Hi Robyn,
Just made this today and it is DELICIOUS. yum. I am really loving your blog and recipes. I’ve been trying one out every week! Thanks for posting!
Eleonor
Eleonor, so glad this was a hit! Love that you’re trying a new recipe each week and enjoying them! 🙂
I’m doing a whole30 and even though it’s summertime, I can’t get enough soup! This mix put together some of my favorite foods! The chicken turned out to be so tender and the veggies softened perfectly. I ended up added 12 cups of stock and used pink sea salt.. turned out perfect after 8 hours on low! Yum!
Elle, love your name (I have an Elle, too)! So glad this worked for you on your Whole30. Pink sea salt sounds like a lovely addition. Cheers! 🙂
Why in this recipe do you show a picture of the chicken being in one piece and separated from the kale and sweet potatoes but the directions say to stir them all together? very confusing!!!
Susan, either way works. They all cook together in the slow cooker so feel free to keep them separate you that works better for you.
Do you know if this would work in an instant pot and how long you would come it for in there?
I haven’t tried this one in the IP, but I’m guessing it would work. You could start with 10 minutes on high pressure with a natural release? If you try it let us know how it turns out!
I forgot to thaw my chicken out ahead of time. Do you think this would still work with frozen chicken breasts?
Krista, I know that putting frozen chicken in a slow cooker can be a food safety risk because it doesn’t get hot fast enough to kill potential bacteria. If you’re willing to take the risk you can just add an extra hour to the cook time, or you could simmer the frozen breasts in chicken stock for a few minutes to thaw and then proceed with the recipe. I hope you enjoy!
Looks like there is garlic in the photo but not in the recipe? Or am i seeing things on the right side of the pic, next to the salt and italian seasoning?!
Jill, good eye! I originally tested this recipe with garlic (when I took the prep photo) and then decided it wasn’t necessary in future rounds of testing. If you’re a garlic fan, though, feel free to add two cloves of minced garlic along with the other ingredients. I hope you enjoy!
I really love this soup! To make it a little more hearty, we sometimes add a cup of quinoa with 40 minutes left to cook and it tastes great and adds some more protein. 🙂 What’s the nutritional value for 8-12 Oz of this soup or per serving?
Tina, I’m so glad you’re enjoying this recipe and making it your own by adding the quinoa. I don’t have nutritional information for recipes. Some readers like to enter the ingredients and serving size into an online nutritional calculator, for that time of info. 🙂
could I use spinach instead of kale?
Rebecca, spinach will work, but be sure to add it at the end of the cook time, not at the beginning. Hope you enjoy!
Could I substitute Yukon gold for the sweet potatoes? That’s what’s I have on hand 🙂 thanks in advance !
Abby, that should work. I hope you enjoy! 🙂
I tried this for the first time a couple months ago, it’s so good!! I shared the leftovers with a coworker on the Whole30 and she loved it. I’m making it for dinner tonight , can’t wait.
Yay, so glad you’re enjoying the recipe Mica! 🙂
Would this work with ground chicken? Thank you:) Randy
Randy, I’m not sure ground chicken would hold up well to to long cooking time particularly well. You could make the recipe without any meat, then cook the ground chicken separately and add it at the end. Hope you enjoy!
How many calories are in this?
Hi Nicole, I don’t have nutrition information for this recipe. Some readers find it helpful to calculate this info using online nutrition calculators.
Could I put onions in this?
Yes, adding onions along with the other ingredients should be fine!
What about adding gnocchi to this?
Leigh, I think you could add gnocchi at the end of the cooking time and allowing to cook, covered, according to the package instructions. If you give it a try let us know how it goes!
If I’m running short on time and cooked it on the stove top how long can it cook for?
Julia, just as long as it takes for the chicken and potatoes to be cooked through. I’m guessing about 30 minutes at a low simmer after first bringing to a boil.
Per serving, do you know ow the nutritional info for thins recipe??
Lauren, I don’t. If you’re interested in nutritional info you might try dropping the ingredients and serving size into a nutrition calculator.
I made this as a freezer to crockpot meal and it was delicious! I put all the ingredients in a 1-gallon freezer bag (except I only used one quart of stock) and then lay flat in my freezer to freeze. I took it out of the freezer overnight to thaw, then put it in the crockpot (mostly thawed) around 9 am on low. Served it 8 hours later at 5. So good, and so easy!
Dana, fantastic! Thanks for sharing your method, I know it will be helpful to other readers. 🙂
I wonder how this recipe would taste using collard green instead of kale! I have been putting collards or spinach in my chicken soup for years and love both! This recipe with the sweet potatoes sounds fabulous and I will try it soon!!
Dominique, I think collards would be a lovely substitution! I hope you enjoy. 🙂
Could I add more veggies to this? Like asparagus for instance or do you think it would throw off the flavor?
Alina, you could probably add some asparagus at the end of the cook time (they would only need about 20 minutes to cook). I haven’t tested it with any other veggies, though, so couldn’t be sure.
I’m going to do this as prescribed, BUT I’m going to leave the bones in for the broth and flavor. Also, because I have a cold and the bone broth will do me well.
Thank you for this healthy recipe idea!
Great, Joe, I hope you enjoy!
Thank you for these recipes! Can all of the soups be made ahead and frozen in a Mason Jar?
Tephanie, yes, this one freezes well!
I made this tonight for dinner, and it was DELICIOUS! I can’t believe we’re eating stew in June, but it was a perfect rainy day for it!! Saving to Pinterest, because I will definitely make again!! Thanks!
Trish, yay, so glad it was a hit!
Just wondering if you can use vegetable broth or stock instead of chicken broth. I’d like to make some of it vegan for myself before I add the chicken for the family
Jennifer, absolutely, this would make a lovely vegan soup just by swapping out the chicken stock for veggie. You could add some chickpeas or white beans for yourself at the end to bump up the protein, too. Hope you enjoy!
Do you think adding in a bit of swede and carrot would be ok too?
How long do you think this could last in the fridge? I am thinking this would be a great meal prep!
Nicole if stored properly 5 days in the fridge and up to 3 months in the freezer! Hope you enjoy.
I just threw mine in the crockpot . Added garlic onion and chili powder for a little heat . Off to sleep hope it turns out great !!
I hope it turned out for you!
Did you add garlic? It looks like garlic is added in the photos but I don’t see it in the recipe.
You certainly may add garlic, but it’s not necessary. In one round of testing I tried it with garlic (that’s why it’s in the photo), but decided it didn’t add enough to the flavor to make it worth the extra step. Hope you enjoy!
This is one of my favorite soups! So easy and good way to get kale in that I wouldn’t normally eat 🙂 Especially good with some hot sauce!
Yay, so happy to hear you enjoyed this one, Ashley!
Hi there. I was wondering how many does this serve? Thank you! 🙂
Hi Lisa, this one makes 4-6 servings!
Hi Lisa,
I felt like this made WAY more servings than 6. My husband and I ate this for lunch and dinner every day for a week. Felt like it had more like 10-12 servings. Then again, it was quite filling so maybe we had smaller portions than intended.
Could you use frozen kale? When would you put it in the soup?
Hi Jessica, yes, frozen kale should work! Since it’s already steamed prior to freezing, I’d add the defrosted kale, squeezed out of all the water, to the recipe at the end. Put the lid on an allow to heat all the way through, then enjoy!
I only have a 2.5 qt slow cooker. Do you think if I just cut all ingredients by at least half it should work?
Hi Tasha, I haven’t tried it, but I think this one will work. You might need to adjust the time slightly.
If you try it let us know how it goes!
Hi Roby,
How many servings does this recipe make?
Sorry Robyn, auto correct!
4-6 servings as a main dish.
Can I use chicken broth instead of stock?
Hi Caroline, absolutely!
Love this recipe! Such a refreshing soup and such an easy way to add more greens into your diet.
Do you think this could be cooked on low for 7 hours? It sounds weird but I do a lot of my slow cooking overnight and 7 hours would better fit into my schedule.
Caroline, yay, so glad you’re enjoying this one. I think 7 hours on low will work. The kale and sweet potatoes might break down more, but it should still taste good. If you give it a try let us know how it goes!
This sounds so good! If I half this recipe does that change the cook time?
Hi Debbie, the cook time should stay relatively the same! It might take a bit less time depending on the heat level of your specific slow cooker. Hope you enjoy!
I made this recipe today and it came out great!! I’m trying to get into sweet potatoes more and this definitely helps. Thanks for making my Sunday delish!
James, yay, so glad you enjoyed this one and that you found a good use for those sweet potatoes. Cheers!
Looks so good! I thought this was an instant pot recipe at first and now I’m wondering if you know how long to cook it in an instant pot. Can’t wait to try it!
Hi Megan, I haven’t tested it in the Instant Pot, but you could try 10 minutes on high pressure, then quick release. It’s possible the sweet potatoes and kale will dissolve, but the soup should still taste good. If you give it at try, let us know how it goes!
Absolutely loved the recipe! I am SEVERELY allergic to wheat and dairy and this soup was perfect! It’s quick and easy to make. I am so thankful to have found your blog. I’m always looking for recipes to add in the kitchen and I will make sure to try the rest of them out! 🙂
Caris, yay, so glad you enjoyed this one! And so happy to know that all our gluten-free and dairy-free recipes are making things a little easier for you. Thanks so much for the review!
Love this recipe! Very simple but packs a lot of punch in taste. Very healthy!
Terri, yay, so happy to hear you enjoyed this one! Thanks so much for leaving a review. 🙂
This made a ton of soup. My 6 qt slow cooker is filled. That’s 24 cups of soup. I have to freeze this.
Hi Jessica, glad to hear you have leftovers, especially since this soup freezes quite well!
This was delicious! I will definitely make this again! 😍 it’s so healthy too!
Jessica, yay, so happy to hear you enjoyed this one. Thanks so much for taking the time to leave a review!
My family loved this recipe. Amazing flavor!! I’m so glad I found you!!! I’m already trying a few more recipes. Inexpensive, healthy, delicious..I used my instapot and it came out perfect.
Ann, so happy you found the site, too! So glad this one was a hit – thanks so much for leaving a review!
Awesome soup!!
Yay, so happy to hear you enjoyed this one, Genoa! Thanks so much for leaving a review!
Can I make this with a Turkey breast?
Hi Jennifer, yes, you should be able to sub the same weight of whole turkey breast for the chicken. Hope you enjoy!
I LOVE this soup!! I’m on a cleanse and need to eat “clean” and this is perfect. Good for the body and super yummy! I added a few more veggies, onions, carrots, broccoli and cabbage, but I love the flavor and that it’s so hearty! Thank you!
So happy to hear you enjoyed this one, Rachel! Love that you added extra veggies, such a great idea. Thanks so much for sharing your thoughts!
Can I use frozen sweet potato cubes?
Hi Lindsay, I haven’t tested this one with frozen sweet potato cubes, so I can’t say for sure. I think they might end up dissolving into the soup with the longer cook time. It should still taste good, but won’t look the same as the photo. If you give it a try, let us know how it turns out!
Sorry but I just didn’t like this. It was very bland.
A go to for my family ! In the winter we make this almost weekly ! Sometimes I add carrot or zucchini or fresh garlic too if I have it in hand! So simple and delicious
Ohhh, I love the idea of adding extra veggies to this one, Jenna. Thanks for the tip and for leaving a reivew!
Delicious and so easy to make
Great to hear you enjoyed this one, thanks so much for sharing your thoughts!
Just gorgeous. Never tried kale before and we both loved it. Put in onions and 3xtra garlic. Gorgeous. So filling too.
Love the idea of adding more garlic to this one–great tip!
Oh my goodness! So good!!
Yay, so glad you enjoyed this one Rebecca, thanks so much for sharing your thoughts!
I made this with spinach instead of kale…I was very skeptical that I didn’t need to add any other spices…I almost added some in but then decided to stick to the recipe. SO GLAD bc it is amazing! I can’t get over how simple this recipe is, yet taste is delicious!! I’m so thankful for finding Robyn and her recipes!!! My cooking just went up a few levels 😂
Yay for simple recipes! I’m so happy to hear you enjoyed this one, Terri, and thanks for leaving a review!
Could you give an approximate volume or weight for the sweet potatoes?
Karen, about 2 pounds of sweet potato for this recipe (4–5 cups diced or cubed). Let me know if you have any other questions!
Why is the cholesterol so high in this recipe?
Teresa, I think that calculation is incorrect – the nutrition software we use to calculate is just an estimate, and often has glitches. No individual ingredient is high in cholesterol in this recipe, so it’s fair to say that calculation is too high.