Slow Cooker Chicken Kale And Sweet Potato 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

SWEET POTATO AND KALE SOUP



Sweet Potato and Kale Soup image

Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon salt
¾ teaspoon curry powder
¾ teaspoon ground coriander
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups vegetable broth
4 cups chopped kale
1 (15.5 ounce) can chickpeas, drained
1 cup canned coconut milk

Steps:

  • Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
  • Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.7 g, Fat 14 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 7.9 g, Sodium 969.6 mg, Sugar 6 g

SLOW COOKER SWEET POTATO SOUP



Slow Cooker Sweet Potato Soup image

I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 5h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon dried celery flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground chipotle pepper
6 cups reduced-sodium chicken broth
Optional: Sour cream and pepitas

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE



Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale image

This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there's no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping - snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 8h20m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds sweet potatoes, peeled and cut into 1- to 2-inch chunks
1 medium yellow or red onion, chopped
5 large garlic cloves
2 tablespoons coconut oil, preferably unrefined virgin
2 tablespoons packed light brown sugar
1 teaspoon turmeric
1/2 teaspoon kosher salt, plus more to taste
1 (4-ounce) jar red curry paste (1/2 cup)
1 (13-ounce) can full-fat coconut milk
1 cup smooth peanut butter
Juice of 1 lime, plus more to taste
5 ounces/1 medium bunch baby kale or spinach, stemmed and chopped
Roasted, salted peanuts, for topping

Steps:

  • Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
  • Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 19 grams, Carbohydrate 64 grams, Fat 41 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 396 milligrams, Sugar 19 grams, TransFat 0 grams

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