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Slow Cooker Creamy Chicken And Sweet Potato Soup Recipe

Slow cooker creamy chicken and sweet potato soup cooks chicken thighs and tender vegetables in a 6-quart slow cooker, then finishes with heavy cream. Mashed sweet potatoes thicken the broth for a smooth, hearty texture.
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Prep Time 20 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, chopped
  • 2 carrots medium, peeled and chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic minced
  • 1.5 lb chicken thighs boneless, skinless, thawed
  • 4 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the sweet potatoes, onion, carrots, celery, and garlic to a 6-quart slow cooker.
  2. Arrange the chicken thighs on top.
  3. Pour in the chicken broth and sprinkle in the thyme, smoked paprika, salt, and pepper.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the sweet potatoes are very tender.
  5. Transfer the chicken to a plate and shred it with two forks.
  6. Mash about 1 cup of the sweet potatoes against the side of the slow cooker to thicken the soup.
  7. Stir in the heavy cream and shredded chicken.
  8. Cover and cook on HIGH for 10 to 15 minutes, until hot.

Notes

For a thicker soup, mash the sweet potatoes thoroughly against the slow cooker before adding the cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. For a dairy-free swap, use full-fat coconut milk in place of the heavy cream.