Slow Cooker Chicken, Kale, and Sweet Potato Soup is packed with protein and veggies and is so easy to make with a short list of simple ingredients. Your new paleo, gluten-free, dairy-free, whole30, healthy go-to crockpot recipe!
2 large or 4 small sweet potatoes, peeled and chopped into 1-inch pieces
1 bunch Lacinato kale, stems removed and thinly sliced (2 packed cups)
1 pound boneless, skinless chicken breasts or thighs
2 32-oz boxes low-sodium chicken stock
2–3 teaspoons kosher salt
2 teaspoons Italian seasoning
Extra virgin olive oil, to serve
Place all the ingredients in a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, 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.
Either boneless, skinless chicken breasts or thighs will work in this recipe so feel free to use what you like and have on hand.
If you have a child or family member who doesn’t like kale you can always pick it out before serving.
Alternatively, you can serve the soup “deconstructed” by picking out some chicken, sweet potatoes and kale (or substitute raw chopped veggies) separately on a plate along with a little bowl of broth on the side.
Add some crusty bread and freshly grated parmesan if you like.