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Why You'll Love This creamy slow cooker chicken and sweet potato soup for comfort after holidays
- Easy to Make: This recipe is incredibly simple, requiring minimal prep time and effort.
- Slow Cooker Convenience: Let the slow cooker do all the work, freeing up your time for more important things.
- Nourishing and Comforting: This soup is packed with wholesome ingredients, providing a comforting and satisfying meal.
- Customizable: Feel free to adjust the ingredients and spices to suit your personal taste preferences.
- Perfect for Leftovers: Use up leftover chicken, vegetables, and sweet potatoes to reduce food waste and create a delicious meal.
- Freezer-Friendly: Make a big batch and freeze for later, perfect for meal prep or future meals.
- Rich and Creamy: The addition of heavy cream and coconut milk gives this soup a rich, velvety texture.
- Affordable: This recipe uses affordable, accessible ingredients, making it a budget-friendly option.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, onions, garlic, chicken broth, heavy cream, coconut milk, and a blend of spices. The chicken provides lean protein, while the sweet potatoes add natural sweetness and creamy texture. The onions and garlic add a depth of flavor, while the chicken broth and spices provide a rich, savory taste. The heavy cream and coconut milk add a luxurious, velvety texture to the soup. When selecting these ingredients, choose fresh, high-quality options to ensure the best flavor and texture. For the sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For the chicken, opt for boneless, skinless breast or thighs, depending on your personal preference.
How to Make creamy slow cooker chicken and sweet potato soup for comfort after holidays
Chop the onions, garlic, and sweet potatoes into bite-sized pieces. Season the chicken with salt, pepper, and your favorite spices.
Heat a large skillet over medium-high heat. Add a tablespoon of oil and sear the chicken until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
In the same skillet, reduce the heat to medium and add another tablespoon of oil. Cook the onions and garlic until softened and fragrant, about 5 minutes.
Add the cooked chicken, onions, garlic, sweet potatoes, chicken broth, and spices to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, stir in the heavy cream and coconut milk. Continue to cook until heated through.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Cook the soup until the sweet potatoes are tender, but still retain some firmness.
Taste and adjust the spices as needed to suit your personal preferences.
Add a pinch of red pepper flakes or diced jalapenos for an extra kick of heat.
Garnish with fresh herbs, such as parsley or cilantro, for a pop of color and fresh flavor.
Serve the soup with a side of crusty bread or crackers for a satisfying and filling meal.
Common Mistakes to Avoid
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Overcooking the Sweet Potatoes:
Fix: Check the sweet potatoes regularly and remove them from the heat when they're tender but still firm.
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Not Browning the Chicken:
Fix: Take the time to sear the chicken until browned on all sides, as this adds depth and flavor to the soup.
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Not Adjusting the Seasoning:
Fix: Taste and adjust the seasoning regularly, as the flavors will meld together and intensify during cooking.
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Not Using High-Quality Ingredients:
Fix: Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to give the soup an extra kick of heat.
Add steamed broccoli florets and a sprinkle of cheddar cheese for a creamy, comforting twist.
Add cooked lentils and sautéed vegetables, such as carrots and zucchini, for a hearty and nutritious meal.
Use gluten-free chicken broth and omit any gluten-containing ingredients to make the soup gluten-free.
Replace the chicken with tofu or tempeh and use a vegan-friendly broth to make the soup vegan.
Reduce the amount of sweet potatoes and add more vegetables, such as green beans and bell peppers, to make the soup low-carb.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Store the soup in an airtight container or freezer bag in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen sweet potatoes?
Yes, you can use frozen sweet potatoes, but thaw them first and pat dry with paper towels to remove excess moisture. This will help prevent the soup from becoming too watery.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the chicken and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer until the sweet potatoes are tender.
Is this soup gluten-free?
Yes, this soup is gluten-free, but be sure to use gluten-free chicken broth and omit any gluten-containing ingredients to ensure the soup remains gluten-free.
Can I add other vegetables to the soup?
Yes, you can add other vegetables to the soup, such as diced carrots, zucchini, or green beans. Simply add them to the slow cooker with the other ingredients and cook until tender.
Can I make this in a pressure cooker?
Yes, you can make this recipe in a pressure cooker, such as an Instant Pot. Simply brown the chicken and cook the vegetables, then add the remaining ingredients and cook on high pressure for 10-15 minutes.
creamy slow cooker chicken and sweet potato soup for comfort after holidays
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 large sweet potatoes, peeled and diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream or half-and-half
- 2 cups chicken broth
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the slow cooker. Add the diced onion to the bottom of a 6-quart slow cooker.
- Step 2: Add the chicken and sweet potatoes. Place the chicken on top of the onion, followed by the diced sweet potatoes.
- Step 3: Add the garlic, thyme, salt, and pepper. Sprinkle the minced garlic, dried thyme, salt, and pepper over the sweet potatoes.
- Step 4: Pour in the chicken broth and olive oil. Pour the chicken broth and olive oil over the sweet potatoes and chicken.
- Step 5: Cook on low for 6 hours. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 6: Stir in the heavy cream. Stir in the heavy cream or half-and-half during the last 30 minutes of cooking.
- Step 7: Serve hot. Serve the soup hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- You can use frozen chicken and sweet potatoes if fresh are not available.
- For a creamier soup, use more heavy cream or add some grated cheese.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make this recipe in a Dutch oven, cook on the stovetop over medium heat for 30-40 minutes or until the chicken is cooked through.
