Description
Indulge in a heartwarming bowl of comfort with this slow-cooked chicken and sweet potato chowder. This recipe combines tender chicken breast, vibrant sweet potatoes, and aromatic spices in a creamy, dairy-free coconut broth. It is the perfect wholesome meal for busy weeknights, requiring minimal effort while delivering maximum satisfaction. Naturally gluten-free and packed with nutrients, this one-pot wonder is sure to become a family favorite that keeps everyone cozy and full.
Ingredients
2 lbs boneless, skinless chicken breasts, diced
3 large sweet potatoes, peeled and cubed
1 large yellow onion, finely diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
2 cups fresh kale, chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon cornstarch mixed with 1 tbsp water
Instructions
Place the diced chicken, sweet potatoes, onion, and minced garlic into the slow cooker.
Sprinkle the smoked paprika, cumin, salt, and pepper over the ingredients.
Pour the chicken broth over the mixture and stir gently to combine.
Cover and cook on High for 4 hours or Low for 7 hours until chicken is cooked through and potatoes are tender.
Stir in the coconut milk and the cornstarch slurry.
Add the chopped kale and cook for an additional 10-15 minutes on High until the chowder is thickened and the kale is wilted.
Ladle into bowls and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a thicker consistency, mash a few sweet potato chunks against the side of the slow cooker.
You can substitute chicken with turkey breast for a variation.
- Prep Time: 15
- Cook Time: 240
- Category: Recipes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg