Slow Cooker Chicken Garbanzo Kale Soup Recipes

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SLOW COOKER CHICKEN, KALE, AND SWEET POTATO SOUP



Slow Cooker Chicken, Kale, and Sweet Potato Soup image

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!

Provided by Robyn Downs

Number Of Ingredients 7

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)

Steps:

  • Place all the ingredients in a 6-qt 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.

Nutrition Facts : Calories 175 kcal, Sugar 3 g, Sodium 922 mg, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 20 g, Fiber 3 g, Protein 19 g, Cholesterol 48 mg, UnsaturatedFat 2 g, ServingSize 1 serving

SLOW COOKER CHICKEN GARBANZO KALE SOUP



SLOW COOKER CHICKEN GARBANZO KALE SOUP image

Categories     Soup/Stew     Chicken

Yield 8 bowls

Number Of Ingredients 11

1 onion, roughly chopped
4 cloves garlic, peeled and roughly chopped
1 tablespoon peanut oil
2 chicken leg quarters, skin removed
1 15 oz can garbanzo beans, drained and rinsed
3 cups kale, washed, roughly chopped with stems
1.5 lbs of small, white potatoes (diameter of no more than 1.5 inches)
3/4 lb carrots, peeled and chopped into medium chunks (no more than 1/2 inch thick x 1 inch long)
1 tbs freshly ground pepper
1/2 tbs dried tarragon
4 cups chicken broth (I used "Better than Boullion")

Steps:

  • Heat oil on medium-high heat in a saute pan. Cook onions until translucent but still firm. Add garlic and cook for 30 seconds, remove from heat and set aside. While onions are cooking, prepare other vegetables. Place onions and garlic in bottom of slow cooker. Add all other ingredients. Use a spoon to redistribute so that potatoes are all covered with broth. It's fine if chicken or other vegetables are not submerged since they will cook down. Put slow cooker on high heat for 1.5-2 hours, then switch to low heat for 2 hours (alternatively, leave on low heat for 5-6 hours). Once chicken appears done and tender, use two forks to shred meat from the bone. Once potatoes are tender, soup is ready. Serve with crusty bread or egg noodles.

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