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4.17 from 12 votes

Slow Cooker Chicken Kale Cabbage Sweet Potato Soup

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

Course Dinner
Cuisine Soup
Keyword Healthy recipe, Healthy soup, Healthy soup recipe, Slow- Cooker recipe
Prep Time 10 minutes
Total Time 4 hours
Servings 6
Author Amy Tinnin

Ingredients

  • 2- 32. oz Low Sodium Chicken Broth add more broth if needed
  • 1 - 2 lb. Chicken Breast
  • 1/2 diced small/medium onion yellow or white
  • 1 large sweet potato cubed (I did not peel my potato, but you can.)
  • 2  Cups Kale roughly chopped stem removed and packed
  • 1 Cup Cabbage  roughly chopped and packed
  • 2 Tbsp. Italian Seasoning reserve 1 Tbsp. at the end of recipe
  • 2 Bay Leaves
  • 1 tsp. Sea Salt
  • 1/2 tsp. Freshly ground pepper

Instructions

  • Season only one side of each chicken breast with 1 Tablespoon of Italian Seasoning. Save the other Tablespoon until the end.
  • Add chicken breast whole, chopped onion, cubed Sweet potato, chopped Kale, and Cabbage to a 6-quart slow cooker.
  • Add the additional 1 Tablespoon. Italian Seasoning to the pot, along with the sea salt and pepper.
  • Add the two Bay Leaves.
  • Pour the Low Sodium Chicken Broth over the vegetables and chicken.
  • Stir to combine.
  • 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.
  • Remove the chicken from the slow cooker and shred chicken with two forks then return to the slow cooker.
  • Stir to mix soup thoroughly.
  • Add more salt and or pepper if desired.
  • Serve hot and enjoy.

Notes

Notes: 
  1. Add more salt and or pepper if desired. 
  2. Add more broth if needed. If I use 2 pounds of chicken breast I add a little more.

Nutrition

Serving: 6serving