Slow Cooker Chicken Kale Cabbage Sweet Potato Soup

  • Author: Amy Tinnin
  • Prep Time: 5 minutes
  • Cook Time: 4 hours on High or low for 6 hours
  • Total Time: 4 hours
  • Yield: 6
  • Category: Dinner
  • Method: Slow-Cooker
  • Cuisine: Soup


Slow Cooker Chicken Kale Cabbage Sweet Potato Soup is FWTFL friendly, paleo, dairy-free and whole 30.


  • 2- 32. oz Low Sodium Chicken Broth
  • 1 lb. Chicken Breast
  • 1/2 diced small/medium onion, yellow or white
  • 2 – 3 large sweet potatoes, cubed ( I did not peel my potatoes, but you can)
  • 2  Cups Kale, roughly chopped and packed
  • 1 Cup Cabbage, roughly chopped and packed
  • 2 Tbsp. Italian Seasoning
  • 2 Bay Leaves
  • 1 tsp. Sea Salt
  • 1/2 tsp Freshly ground pepper


  1. Season only one side of each chicken breast with 1 Tablespoon of Italian Seasoning. Save the other Tablespoon until the end.
  2. Add chicken breast, chopped onion, cubed Sweet potatoes, chopped Kale, and Cabbage to a 6-quart slow cooker.
  3. Add the additional 1 Tablespoon. Italian Seasoning to the pot, along with the sea salt and pepper.
  4. Add the two Bay Leaves.
  5. Pour the Low Sodium Chicken Broth over the vegetables and chicken.
  6. Stir to combine.
  7. Cover with lid and cook on high for 4 hours or low for 6, or until the chicken is cooked through and tender and the sweet potatoes are tender with the touch of a fork.
  8. Remove the chicken from the slow cooker and shred chicken with two forks then return to the slow cooker.
  9. Stir to mix soup thoroughly.
  10. Add more salt and or pepper if desired.
  11. Serve hot and enjoy.



  1. Add more salt and or pepper if desired. 

Keywords: Slow- Cooker recipe, Healthy soup, Healthy recipe, Healthy soup recipe