Crockpot Chicken and Sweet Potato Soup (Gluten-Free & Dairy-Free)
5 h 15 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 5 h | 5 h 15 min |
Introduction
This cozy crockpot chicken and sweet potato soup is the kind of set-it-and-forget-it dinner that feels like a warm hug.
It is naturally gluten-free and dairy-free, but still full of rich flavor from tender chicken thighs, sweet potatoes, and warm spices.
Make a big batch on a busy weeknight or for easy meal prep, and enjoy hearty, feel-good leftovers all week.
Ingredients (4 servings)
Ingredients
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Crockpot Chicken and Sweet Potato Soup (Gluten-Free & Dairy-Free)
-
Prep the chicken and vegetables
Wash, peel, and dice the sweet potatoes into small, even cubes so they cook at the same rate.
Slice the carrots, chop the celery and onion, and mince the garlic.
Cut the chicken thighs into bite-size pieces, trimming any large pockets of fat if you like.
-
Load everything into the slow cooker
Add the chicken, sweet potatoes, carrots, celery, onion, and garlic to a 4- to 6-quart slow cooker.
Sprinkle in the cumin, paprika, turmeric, sea salt, black pepper, and gluten-free chicken bouillon.
Nestle in the bay leaf on top.
-
Add broth and stir
Pour the gluten-free chicken broth over everything, making sure the ingredients are mostly submerged.
Give the pot a gentle stir so the seasonings disperse evenly.
-
Slow-cook the soup
Cover the slow cooker and cook on Low for 5 to 6 hours, until the chicken is very tender.
For a faster option, cook on High for about 2 1/2 to 3 1/2 hours instead.
-
Finish with lemon and adjust seasoning
When the soup is done, taste the broth and add more salt or pepper if needed.
Stir in the lemon juice, starting with a small splash, and add more to taste for brightness.
-
Serve or store
Ladle the soup into bowls, making sure each serving has plenty of chicken and sweet potato.
Cool leftovers completely, then refrigerate for up to four days or freeze for up to three months.
Substitutions
- Use boneless, skinless chicken breasts instead of chicken thighs
- Chicken breasts make the soup leaner and slightly lighter in flavor. Cut them into small pieces and check doneness a bit earlier, since they cook faster.
- Swap butternut squash for the sweet potatoes
- Butternut squash keeps the soup naturally sweet and creamy while changing the flavor just slightly. Peel and cube it the same size you would cut the sweet potatoes.
- Use lime juice instead of lemon juice
- Lime juice adds a brighter, tangier finish that pairs well with the warm spices. Start with a small squeeze, since lime can taste sharper than lemon.
Tips
- Cut vegetables the same size
- Evenly sized pieces cook at the same speed, so nothing turns mushy while something else stays firm.
- Layer flavor with bouillon and broth
- Using both gluten-free broth and a little bouillon gives the soup deeper savoriness without adding dairy.
- Skim extra fat after cooking
- If the soup seems oily, let it rest for a few minutes, then spoon off any fat on top.
- Thicken the broth if you like
- For a heartier texture, mash some sweet potato cubes against the side of the slow cooker before serving.
- Add greens at the end
- Stir in a handful of baby spinach or chopped kale during the last 10 minutes for extra color and nutrients.
Nutrition Facts *
| Energy | 230 | kcal |
|---|---|---|
| Protein | 24 | g |
| Total Fat | 5 | g |
| Carbohydrates | 20 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use frozen chicken in this soup?
- Yes, but make sure the pieces are separated so they cook evenly. Plan for the soup to take a bit longer to reach a safe temperature on Low. If you are unsure, use the High setting for the first hour, then switch to Low.
- How can I make this soup spicier?
- Increase the paprika and add a pinch of red pepper flakes or a little cayenne. Taste near the end of cooking before adding more, since heat builds over time.
- What if my sweet potatoes are still firm?
- Cook the soup longer on Low, checking every 20 minutes until the sweet potatoes pierce easily with a fork. Make sure your cubes are small and similar in size next time.
- Can I cook this on the stovetop instead of a slow cooker?
- Yes, use a large heavy pot and simmer gently on the stove. Plan for about 40 to 50 minutes, stirring occasionally, until the chicken and vegetables are very tender. You may need a little extra broth, since more liquid evaporates on the stovetop.
Serving Suggestions
This cozy soup pairs beautifully with a simple green salad or warm gluten-free bread for dipping.
For a fun twist, top each bowl with diced avocado, cilantro, and a drizzle of hot sauce.
Leftovers taste even better the next day, so consider doubling the recipe for easy lunches.
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
