Slow Cooker Chicken, Kale, and Sweet Potato Stew 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 recipe!
I made this tonight for dinner, and it was DELICIOUS! I can't believe we're eating stew in June, but it was a perfect rainy day for it!! Saving to Pinterest, because I will definitely make again!! Thanks! ~Trish
Have you ever done a juice cleanse?
You know, drinking only fresh pressed juice for a day or more to reset, de-puff, and generally reset?
I have to say, I love the idea of a juice cleanse but I think I like actual food too much to do one.
I do, however, like the idea of a diet "reset," to get back on track when things get out of balance in the eating department.
Soups and stews are my go-to when it comes to a diet reset because they are packed with protein, fiber, and plenty of nutrients.
This Slow Cooker Chicken, Kale and Sweet Potato Stew is one of my all-time favorites because it's hearty and filling but also super simple and clean.
Plus, this stew only requires six ingredients!
The prep time is fast, too, with just a bit of washing and chopping to get things going.
Whether you're in need of a little diet reset, or you just want a warm, nourishing bowl of stew, this one is for you.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Either boneless, skinless chicken breasts or thighs will work in this recipe so feel free to use what you like and have on hand.
2 | If you have child or family member who doesn't like kale you can always pick it out before serving.
3 | Alternatively, you can serve the soup "deconstructed" by picking out some chicken, sweet potatoes and kale (or substitute raw, chopped veggies) separately on a plate along with a little bowl of broth on the side.
4 | Add some crusty bread and freshly grated parmesan if you like.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Paleo-Friendly, Whole30 Friendly and Refined Sugar-Free
Use this image to pin the recipe for later!
Slow Cooker Chicken, Kale, and Sweet Potato Soup
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
1. Place all the ingredients in a 6-quart 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.
2. 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.