Crockpot Chicken and Sweet Potato Soup (Gluten-Free & Dairy-Free)
6 h 15 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
Meet your cozy crockpot chicken and sweet potato soup: gluten-free and dairy-free, but loaded with big flavor from garlic, cumin, paprika, turmeric, and a bouillon-rich broth that does not play.
It is a set-it-and-walk-away weeknight fix or meal-prep hero, with tender chicken, sweet potatoes, and carrots that finish bright with lemon for a satisfying, feel-good bowl anytime.
Ingredients (4 servings)
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Ingredients
- 1 lb boneless, skinless chicken thigh, cut into bite-sized pieces boneless, skinless chicken thighs 1 lb
- 2 medium sweet potatoes, peeled sweet potatoes 0.67 lb medium
- 2 carrots, sliced carrots 0.21 lb
- 2 fresh celery stalks, chopped fresh celery 2.67 oz
- 1 tsp gluten-free granulated chicken bouillon gluten-free chicken bouillon powder 0.17 oz
- 1 small onion, diced onion 1 ct small
- 2 cloves garlic, minced garlic 0.18 head (for garlic clove)
- 1½ tsp ground cumin ground cumin 0.13 oz
- ½ tsp paprika sweet paprika 0.04 oz
- ¼ tsp ground turmeric ground turmeric 0.03 oz
- ½ tsp sea salt sea salt 0.11 oz
- ¼ tsp black pepper black peppercorns (for black pepper)
- 4 cups gluten-free chicken broth gluten-free chicken broth 2.08 lb
- 1 bay leaf bay leaves 0.01 oz
- ½ lemon, juiced (optional) lemon 0.5 ct
How to Make Crockpot Chicken and Sweet Potato Soup (Gluten-Free & Dairy-Free)
-
Prep and size your veg
Peel and dice sweet potatoes into 3/4 inch cubes for even cooking.
Slice carrots and chop celery into similar 1/2 inch pieces.
Dice the onion, mince the garlic, and cut chicken thighs into bite-size pieces.
-
Optional flavor bloom
Heat 1 tablespoon olive oil in a skillet over medium and sauté onion, garlic, cumin, paprika, and turmeric for 2 to 3 minutes until fragrant.
Transfer the aromatic mixture to the slow cooker.
If you are skipping the sauté, add onion, garlic, and spices directly to the slow cooker.
-
Load the slow cooker
Place sweet potatoes, carrots, and celery in the bottom of the slow cooker so the roots cook evenly.
Scatter the sautéed aromatics on top if you bloomed them.
Add chicken pieces, bouillon, bay leaf, and broth.
Season with the measured salt and pepper and hold any extra salt until the end since bouillon is salty.
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Cook low and slow
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the sweet potatoes are tender and the chicken is fully cooked.
Avoid lifting the lid until the last hour to keep heat consistent and the potatoes intact.
-
Finish and balance
Remove the bay leaf.
Shred the chicken with two forks in the pot or leave as chunky pieces if you prefer bite.
Stir in lemon juice if using for brightness.
Taste and adjust with more salt and pepper as needed.
For a thicker body, lightly mash a few sweet potato cubes into the broth.
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Serve it up
Ladle into warm bowls and finish with a drizzle of good olive oil and chopped parsley or cilantro if you like.
Hit it with extra black pepper for a little swagger.
Substitutions
- Chicken thighs -> chicken breasts
- Swap equal weight of boneless, skinless breasts and cook on Low to keep them juicy, which yields a slightly leaner bite with cleaner chicken flavor.
- Sweet potatoes -> butternut squash
- Use 1:1 diced butternut for the same sunny color and gentle sweetness, giving a silkier texture that stays a touch firmer than sweet potato.
- Chicken bouillon -> nutritional yeast + salt
- Replace the 1 teaspoon bouillon with 1 teaspoon nutritional yeast plus an extra 1/4 teaspoon sea salt for gluten-free, dairy-free savory depth without additives.
Tips
- Layer like a pro
- Put root veg on the bottom and chicken on top so the vegetables catch the most heat and the chicken cooks gently without drying.
- Bloom those spices
- Even a quick 2 minute sauté or microwave of onion, garlic, and spices with a teaspoon of oil wakes up cumin and paprika for a fuller, rounder flavor.
- Dial in seasoning at the end
- Bouillon and broth vary in salt, so always taste after cooking, then add salt, pepper, and lemon to balance savory, heat, and acidity.
- Control texture
- Partially mash a ladle of sweet potatoes back into the pot or pulse once with an immersion blender to thicken without any dairy or starch.
- Slow cooker sweet spot
- Fill your slow cooker between half and two thirds full for steady heat and the best texture on veg and chicken.
- Make it your New York bowl
- Stir in 2 tablespoons gluten-free sofrito with the aromatics for a bold, garlicky backbone that plays great with cumin and sweet potato.
Nutrition Facts *
| Energy | 219 | kcal |
|---|---|---|
| Protein | 19 | g |
| Total Fat | 10 | g |
| Carbohydrates | 13 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this on the stovetop instead?
- Yes, simmer everything in a Dutch oven for about 25 to 35 minutes until the sweet potatoes are tender and the chicken is cooked, then finish with lemon and adjust seasoning.
- Is it safe to use frozen chicken in the slow cooker?
- Do not start with frozen chicken in a slow cooker, and thaw fully in the fridge first so the meat moves through the temperature danger zone quickly and safely.
- My sweet potatoes turned mushy, what happened?
- Cut them into larger 3/4 inch cubes, avoid overcooking on High beyond 4 hours, and keep the lid on to prevent temperature swings that break them down.
- How do I thicken the soup without dairy or flour?
- Mash some sweet potato into the broth or whisk 1 teaspoon cornstarch with 1 tablespoon broth and stir it in during the last 10 minutes for a gentle body.
- How can I make it spicier without losing the balance?
- Add 1/4 to 1/2 teaspoon red pepper flakes or a chopped chipotle in adobo at the start, then finish with lemon to keep the heat bright rather than harsh.
- Can I prep this the night before?
- Load everything into the slow cooker insert, cover, and refrigerate, then let it sit at room temp 20 minutes before setting into the base so the ceramic is not shock chilled.
Serving Suggestions
This is the kind of cozy, boldly seasoned soup that hits like a hug and eats like a meal.
For flair, finish bowls with a spoon of gluten-free chimichurri or a splash of coconut milk for creaminess, and serve alongside warm gluten-free cornbread or a scoop of rice to catch every drop.
More pairings:
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