Chicken Sweet Potato Soup

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You won’t believe how easily this Chicken Sweet Potato Soup comes together! Throw everything into a slow cooker and be rewarded with a comforting and nutritious meal. This soup is loaded with good-for-you and tasty ingredients: succulent shredded chicken, fire-roasted diced tomatoes, tender sweet potatoes, savory black beans and chewy quinoa.

Pair this hearty soup with some crusty bread or crushed chips and this simple kale salad recipe!


A bowl filled with chicken sweet potato soup, a healthy and hearty meal that's warm and full of flavor.

Chicken Sweet Potato Soup

 I love a hearty slow cooker meal and creamy soups are my ideal comfort food, but you don’t see very many healthy, broth-based, slow-cooked soup recipes on the internet.

And this is where Chicken Sweet Potato Soup comes in! Not only is it a very healthy soup, but it’s also broth based. And best of all, it’s anything but bland! This soup bursts with texture and flavor. It has plenty of protein, thanks to the black beans, quinoa, and chicken, and the tomatoes and sweet potatoes provide lots of veggies. Seasoning the soup with a chili seasoning mix means this soup is prepped in nothing flat. Seriously, you won’t believe how quickly this meal is ready to eat!

All the ingredients being added to the slow cooker to cook on high, and cooked meat being shredded and added back in.

Chicken Sweet Potato Soup notes

  • Chicken: Originally this recipe called for chicken breasts and they work great in this soup. However, lately, we’ve been into boneless, skinless chicken thighs. The meat is extremely tender, easier to shred and more forgiving (meat doesn’t dry out) if the soup cooks all day.
  • Rinse: Make sure to rinse the quinoa before adding it to the slow cooker. Quinoa has a natural coating called saponin which can make it taste bitter. Pour the uncooked quinoa in a fine mesh strainer and rinse under cold water thoroughly for 30 to 60 seconds to remove any bitterness.
  • Cook time: As quinoa cooks, it expands and “pops” into the tender grain it’s meant to be–kind of like popcorn. That said, as quinoa continues to cook, it will keep absorbing liquid. The quinoa becomes mushy and soaks up so much liquid that this soup is more of a stew consistency than a soup. Tested in our slow cookers, this soup is done around 3-1/2 hours to 4 hours. If your cooker runs hot, it could be done even quicker than that.
  • High heat: I haven’t had much success cooking this soup on the low setting. The quinoa doesn’t cook evenly and takes on too much liquid. The sweet potatoes and black beans also tend to get too soft.
  • Small pieces: In order for the sweet potatoes to be cooked through in time, they need to be diced to 1/2-inch size. The smaller size means these dense vegetables will be as tender as everything else.
  • Spice levels: This soup can be mild or downright spicy, depending on the ingredients used. As written, I’d say this recipe is extremely mild. To add some heat, add in 1-2 tablespoons diced jalapeños and stir in some extra chili powder.
  • Seasoning: As with all recipes, salt and pepper can make or break the dish. If you feel the soup is missing anything, add a pinch or two of salt and pepper, taste, and continue to add until the flavors sing. (More tips for seasoning soup here.)

Homemade Chili Seasoning

We shorten prep time by using a packet of chili seasoning. I’ve tried a lot of chili seasoning packets in this soup and highly recommend McCormick’s® Chili Seasoning packet (not sponsored). Some chili seasoning packets can lack a lot of flavor and result in a less flavorful chicken sweet potato soup. This is a case where it pays to buy the national brand!

Of course, homemade is always best, so if you prefer to add your own seasoning blend to this soup, here are the ratios I recommend:

  • 1 tablespoon chili powder (McCormick is very mild)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon roasted garlic powder
  • Optional: 1/8 to 1/4 teaspoon cayenne pepper (add slowly; cayenne pepper adds a lot of spice!) Alternatively, 1/8 teaspoon red pepper flakes could be used.
  • Salt and pepper to taste (I add 1 teaspoon salt and 1/4 teaspoon pepper)


Looking to save even more time on the prep? Buy pre-diced sweet potatoes. Many stores sell peeled and diced sweet potatoes in the produce section of the grocery store.

A bowl of sweet potato chicken soup, topped with fresh herbs and avocados, ready to be enjoyed as a delicious and wholesome meal.


While this soup is great as is, toppings add a lot of flavor and texture to this soup. Here are our favorite additions:

  • Sharp or extra-sharp Cheddar cheese. We like to grate the cheese right onto each bowl and let it melt for a minute before stirring it throughout the soup.
  • Ripe avocado or guacamole. For an additional element of creaminess, we love a ripe avocado sliced on top. Not sure about avocado, but still want a creamy element? Try plain Greek yogurt or sour cream!
  • Fresh lime juice. A few squeezes of fresh lime heighten all the flavors in this soup and add a burst of brightness.
  • Chips. Crushed tortilla chips (or strips) add a nice crunch to Chicken Sweet Potato Soup.
  • Fresh cilantro. If you’re a cilantro fan, you’ll love how this herb adds freshness and a nice citrusy flavor. And if you’re not big on cilantro, try adding chopped parsley instead.

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Chicken Sweet Potato Soup

4.80 from 85 votes
You won't believe how easily this Chicken Sweet Potato Soup comes together. Add everything to a slow cooker and be rewarded with a comforting and nutritious meal! This soup is loaded with good-for-you and tasty ingredients: succulent shredded chicken, fire-roasted diced tomatoes, tender sweet potatoes, savory black beans, and chewy quinoa.
A bowl filled with chicken sweet potato soup, a healthy and hearty meal that's warm and full of flavor.
Print Recipe

Chicken Sweet Potato Soup

A bowl filled with chicken sweet potato soup, a healthy and hearty meal that's warm and full of flavor.
4.80 from 85 votes
You won't believe how easily this Chicken Sweet Potato Soup comes together. Add everything to a slow cooker and be rewarded with a comforting and nutritious meal! This soup is loaded with good-for-you and tasty ingredients: succulent shredded chicken, fire-roasted diced tomatoes, tender sweet potatoes, savory black beans, and chewy quinoa.
Course Dinner, Main Course, Soup
Cuisine American
Keyword Chicken Sweet Potato Soup
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Chelsea Lords
Calories 404kcal
Cost $6.59


  • 1 and 1/2 pounds (24 oz. 679g) boneless skinless chicken breasts or thighs
  • 1 cup (181g) quinoa
  • 3 and 1/2 cups (1004g) diced sweet potatoes (~2-3 large sweet potatoes)
  • 1 can (15.25 oz., 432g) black beans drained and rinsed
  • 1 can (14.25 oz.; 411g) fire-roasted diced tomatoes
  • 1 teaspoon minced garlic
  • 1 packet (1.25 oz.; 35g) chili seasoning mix (See Note 1)
  • 5 cups (1160g) chicken broth or stock
  • Optional: fresh cilantro or parsley
  • Optional toppings: tortilla strips, sharp cheddar cheese, fresh lime, sour cream, diced avocado


  • PREP: Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts or thighs. If using large chicken breasts, cut them into 3-4 pieces so they'll cook more evenly. Rinse the quinoa in a fine mesh sieve. Peel and dice the sweet potatoes into small 1/2-inch cubes.
  • ADD TO CROCKPOT: Add the chicken thighs or cut chicken breasts into the slow cooker. Add the rinsed quinoa (See Note 2), diced sweet potatoes, drained and rinsed black beans, undrained diced tomatoes, minced garlic, packet of chili seasoning, and chicken broth or stock to the slow cooker.
  • COOK: Cover and cook on high for 3-1/2 to 4-1/2 hours (See Note 3)
  • SHRED CHICKEN: Using tongs, remove the chicken to a small bowl. Using two forks, shred the chicken and then return to the slow cooker. Taste the soup and adjust for seasonings; I typically add an additional 1/2 teaspoon salt and 1/4 teaspoon pepper here, but add until the flavors sing.
  • SERVE: Ladle soup into bowls and top with your favorite toppings. I love fresh cilantro, fresh lime juice, and ripe avocado. My boys love sour cream and lots of Cheddar cheese.
  • STORAGE: The quinoa continues to absorb liquid making it a thick stew, so if you store leftovers, add broth when reheating to keep the soup consistency.


Recipe Notes

Note 1: We love McCormick's chili seasoning packet. Cheaper packets have resulted in a bland soup. Of course, you can always make your own chili seasoning blend; check out the post for a homemade chili seasoning recipe. Don't forget to taste the soup several times at the end to adjust for needed salt and pepper. If it tastes bland, that might be all you're missing!
Note 2: Quinoa has a natural coating called saponin which can make it taste bitter. Pour the uncooked quinoa in a fine mesh strainer and rinse under cold water thoroughly for 30 seconds to one minute.
Note 3:  I haven't had much success cooking this soup on the low setting. The quinoa does not cook evenly and takes on too much liquid. The sweet potatoes and beans also become too soft. Watch carefully to avoid the quinoa taking on too much liquid and becoming bloated. As soon as the quinoa has popped and chicken shreds, it's ready!

Nutrition Facts

Serving: 1serving | Calories: 404kcal | Carbohydrates: 54g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 931mg | Potassium: 1264mg | Fiber: 7g | Sugar: 6g | Vitamin A: 19696IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.


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Recipe Rating


  1. It’s never too early for soup. I’ve decided last week that I would be making at least one new soup recipe every Sunday for the next couple of weeks. We just love it so much over here and yours will definitely need to be made ASAP. Sounds delish!

  2. 5 stars
    It’s never too early for soup in my opinion! love this!!! esp since this is a slow cooker recipe. . love my slow cooker and this soup has all of my favorite things! I love it!

  3. Love me a good slow cooker soup recipe… and this looks amazing Chelsea! Pinning so I remember to make this one 🙂

  4. 5 stars
    Love the photos Chelsea. I find the photos with the ingredients so helpful! And, they’re so colorful! This soup looks fantastic. I love the sweet potatoes in it!

  5. I am a soup lover so it’s never too early for soup 🙂 This one looks so hearty and comforting and the quinoa and sweet potatoes sound awesome in here! Pinned 🙂 Love that it’s made in the slow cooker too – perfect for these busy months ahead!

  6. The flavors in this sound amazing. I bet your house smelled wonderful while this was cooking.

  7. It’s never too early for soup! Especially ones that involve sweet potatoes. 😉 I have been working my crock pot to the bone and here’s yet another reason to break it out. I bet the quinoa makes it so filling too!

  8. Is there any way to convert this to a freezer meal? I’m thinking I could assemble everything beforehand, but I’d need to leave out the quinoa until I cook it?

    1. I’m sorry Melanie, I’m not sure. I don’t see why you couldn’t, but I haven’t tried this out so I can’t vouch for it working. If you do try it, let me know how it works!

      1. 5 stars
        I made this soup for dinner last night and everyone loved it! Even my boyfriend, who isn’t fond of sweet potatoes are it and enjoyed it. I used low sodium broth and I also added a little but of brown sugar to balance the spice vs sweet. Very good! Can’t wait to make it again!

    2. Melanie, I commonly freeze soups that contain cooked quinoa and I have never had an issue! I have this one in the crockpot now – looking forward to some yummy lunches the next few days!

  9. This soup is AMAZING! I added a chopped onion, just bc i love things cooked with onion. Next time I might add a couple drops of hot sauce, because I like spicy things. I froze this soup in individual sandwich bags, and it generously filled 6 bags. Already wanting to make it again and get my freezer stocked!!

    1. I would love to add chopped onion I bet that made it amazing (my hubby just wouldn’t eat it then haha!) And hot sauce sounds awesome! Thanks so much for taking the time to leave a comment Kimberly! 🙂

  10. 4 stars
    Made this last night, and it was my first time using a crockpot! The smell was amazing when it finished cooking. The only comment I have for this soup, other than that it is delicious, is that I craved more salt and a more spice. I decided to put a lot more cayenne pepper and salt, along with cilantro once I poured myself a bowl. Perfect soup for fall, and it almost has the consistency of stew because of the thickness- love it!

    1. Thanks so much for taking the time to comment and leave a review! I bet cilantro would definitely be a great addition! 🙂

  11. I’m excited- it’s in the crockpot now!!! I did some substitutions- I didn’t have quinoa so I used barley, and I had chicken thighs so I used them also. Can’t wait!!!!

    1. Thanks so much for the comment Laura! I hope you love it! And isn’t soup season the best?! It’s my favorite!

  12. What is in your “chili” seasoning mix? I am not in the US—and would like to make this recipe. I would like to substitute and/or make the chili season mix myself… Would you mind telling me what is in the packet mix?

      1. Thank you so much for the recipe, how much of this chili seasoning recipe would you use in the recipe for the soup.

        1. You are welcome! I’d add it to personal taste preference. Most packets have around 3-5 tablespoons of spice (but also “filler” ingredients) so start with 3 tablespoons and increase from there. Enjoy!

      2. Thank you for sharing the chili seasoning recipe! As someone who deals with Celiac Disease, having a good spice blend is huge since packets aren’t usually GF friendly. My soup ended up being really thick after putting the shredded chicken back in but a couple extra cups of chicken stock did the trick. Putting this into the winter rotation!

    1. I would think so! I haven’t tried cooking it on low ever since quinoa tends to do better on high. If you give it a try, I’d love to hear the results!

    1. Hi Katie! It will be approximately 2 and 1/2 tablespoons. You may want to err on the side of less and you can always add more if needed! Hope that helps!

  13. Absolutely! Here you go:

    Nutrition Facts
    Serving Size 1 Recipe total Servings 6
    Calories 352
    Total Fat 12.23 g
    Saturated Fat 3.52g
    Monosaturated Fat 5.23g
    Polysaturated Fat 3.47g
    Total Carbohydrate 23.3 g
    Fiber 2.8 g
    Sugar 0.8 g
    Protein 33.1 g
    Cholesterol 72.73 mg
    Calcium 40 mg
    Iron 2.81 mg
    Potassium 672 mg
    Sodium 757 mg
    Zinc 2.2 mg
    Thiamin 0.22 mg
    Riboflavin 0.25 mg
    Niacin 14 mg
    Vitamin B6 0.78 mg
    Vitamin C 0.7 mg
    Vitamin B12 0.59 Ug
    Vitamin A 911 IU
    Vitamin E 0.94 mg
    Vitamin K 0.5 Ug
    Points 7
    Points Plus 8

    1. 5 stars
      Thanks so much for the nutritional info! I saw your recipe on pinterest and made it last night. It was so good!!!!

    2. I made this soup tonight and it was delicious and filling! I’m so glad you have posted this recipe! 🙂 I know that you have said this recipe serves 6 but for the nutritional information, what is your “per serving” size? 2 Cups?

  14. 5 stars
    This stew is AMAZING! I made it for lunch today and my husband and I both absolutely loved it! We couldn’t get over how simple the prep was either for how absolutely mouth-watering delish it was! I’ll be sharing this recipe on my own blog this week and linking my readers back to you. I’m currently trying different ways to cook quinoa that are easy and your recipe so far is at the top of my list. Thank you so much for sharing and your photographs are gorgeous.

    1. Thank you so much for your comment and review Jessica!! You are so sweet! And I’m excited to see it on your awesome blog! 🙂 XO

  15. Would it work to put beef stew meat in this instead of chicken?
    My boyfriend would prefer that over chicken I think 🙂
    Making this tomorrow , so excited!!!

  16. Hi Chelsea! Question. Do you put the chicken in uncooked? And could you use frozen chicken breast? Decided to start my journey on clean eating and this might be my first meal on it 🙂 Thank you!

    1. Hi Rhea!! I haven’t tried frozen chicken, but I did put the chicken in uncooked. I worry frozen chicken might not cook as fast as the quinoa, so I would recommend just uncooked chicken! Good luck on your journey and hope you love this soup! 🙂

  17. 5 stars
    YUMMY! I made this last night.. I added a can of corn to mine. My husband even liked it! Will def be added in to our meal rotations 🙂

    1. LOVE the idea of corn in this soup 🙂 Thanks so much for your comment and review Sarah I appreciate it 🙂 Have a great night!

      1. I love this soup!!! I also added corn. I made it for out Fall camping trip when we do only soups. It has made it onto my request list. In other words my friends have now started requesting this along with some of my other recipes they love. Thanks for sharing!

        1. Haha! That is SO fun to hear!! Thank you so much Kristin!! I appreciate your comment and sharing this soup with your friends 🙂

  18. I’ve just got this going in the crockpot! It’s a rainy day here in the DC area, so it will be perfect for dinner. I mis-read/mis-jotted down the seasoning mix and got taco seasoning instead of chili seasoning (d’oh). I’m sure it will be fine. I also missed the link to make my own seasoning, which I will do next time since I likely have all the spices anyway. Can’t wait til it starts cooking a bit more, so it starts emitting yummy smells!

    1. Oh I bet taco seasoning will be awesome!! I would love to hear what you think about the soup with that instead of the chili seasoning 🙂 hope you love this and it makes a rainy day a bit better 🙂 thanks for the comment!

  19. 5 stars
    Wow! I just made this soup today and it is delicious! I’m pretty picky when it comes to my slow cooker soups but this soup is bursting with flavor and is packed with healthy ingredients. I will definitely make this again. Thanks for the recipe!

    1. YAY!! So glad to hear you liked this soup Cristina! Thanks so much for taking the time to leave a comment and review 🙂 Have a wonderful night!

  20. Wow, this look so easy. I am putting in my crock pot now. Nice to know hot yummy dinner will be ready on time tonight. Thanks so much for sharing!!

  21. So excited to find this recipe. Stumbled upon it from pinterest and so glad I did as your other recipes look great too. Thanks for sharing!

  22. 5 stars
    Thanks so much for this recipe!! It was delicious, hearty, and exactly what I wanted during a chilly October day. I modified the recipe, and only used 4 cups of broth, and I turned it into a stew.. delicious!!! Thanks so much again 🙂

    1. You are so welcome!! So glad you tried this and thanks for leaving a comment and review 🙂 and great idea with making it a thicker soup!! 🙂

  23. This is so, so good and easy! I just went back to work after having baby #2 and this will be a regular on our fall/winter menu – thank so much! My 4 year old and husband gobbled it right up (and they don’t even like sweet potatoes normally which I love)!

    1. That’s so great to hear!! I’m so glad they liked the sweet potatoes (I love them too!) Thanks so much for the comment and review Andrea 🙂

  24. 5 stars
    Just made this last night and it was delicious and so so easy! A few modifications- I used frozen chicken breasts and they were cooked completely at 4 hrs on high. Also, I added a few shakes of oregano and dried onion for added taste. Simply delicious!

    1. Yay so glad you liked this Kimberly!! Thanks so much for the comment and review! And thanks for sharing what you changed 🙂 I think a few people had questions about frozen chicken, so it’s very helpful you tried it out and it worked!

    2. Yay–I just loaded up my crock pot with this for the first time ,and I used frozen breasts and was worried….glad to hear they cook just fine!

  25. This sounds so delicious ! Thank you for sharing. Do you think it would be possible to substitute butternut squash for the sweet potatoes?

    1. In my experience butternut squash gets a lot softer than sweet potatoes in the slow cooker, but if you don’t mind them being a bit mushy, I think it would work great!

  26. 5 stars
    I made this this past weekend and it was delicious! I added a few extra veggies (onion, celery, carrot) and it worked great. Also I didn’t have chili powder so I used my own curry chili spice mix. It was done at 3.5 hrs on high for me.

    It ended up being more like a stew so next time I might add some more broth.

    1. Love the addition ideas!! And your spice mix sounds amazing! Thanks for taking the time to leave a comment and review 🙂

  27. Just putting this in the crock pot tonight, but wondering if I could cook it on low for longer? 4 hours is a tough time frame for me since we’re gone at work all day. Think it would be okay for more like 6-7 on low?

    1. I haven’t ever tried to cook this soup on low since quinoa (in my experience) always does better on high. If you give it a try on low, I’d love to hear the results! Sorry to not be of more help.

    1. I don’t see why that wouldn’t work, but I don’t know how the directions would translate from slow cooker to pot. I assume you would want to cook the chicken separately though, and maybe even the quinoa. Sorry to not be of more help – I’ve never tried this stovetop!

    2. You could for sure make this in a pot, that’s how I am going to do it with a couple of modifications. 🙂 This recipe sounds delicious Chelsea! I don’t have time to let it cook for 4 hours in the crock pot so this is how I will do it if you want an idea Sandra.

      I will make mine with a rotisserie chicken (from the store), it saves time and I can make my broth with it. To make your own broth put it in a pot and add in the water you need to make the broth, let it boil for a little while and then remove your chicken. I will probably add a bouillon cube to it as well for a little more flavor. You’ll then have your homemade broth, more tasty than store bought and your base for your soup. Take the chicken out and let it cool some so you can then pick the meat off the bone. And in the meantime boil your sweet potatoes in the water, add the spices too. Cook the quinoa separate. Once the potatoes are done add in the diced tomatoes or even a can of Rotel for some added spice. Then add in your cooked quinoa, black beans and chicken. Let that cook for a little while then top it off with the parsley or cilantro.

      Happy Eating!

  28. 5 stars
    Just made this today and it was delicious! I left out the chicken and used vegetable broth instead. Only had 4 cups of broth and it turned out more stew consistency which was great. Thanks for the great and easy recipe!!

    1. So glad to hear a vegetarian version was great!! I need to try that next 🙂 Thanks so much for your comment!

      1. So if I don’t add chicken will the flavor and consistency still be good? I was thinking of making it vegetarian so a friend can enjoy it this weekend while visiting. Just worried whether I need to add a substitute for the chicken like more beans, etc. Thanks for any help!

  29. 5 stars
    I’ve had this on my mind for several weeks and finally made it last night. Sooooooooo good! My 6 year old loved it too, which is an extra bonus. Thank you!

    1. Yay!! I love hearing that 🙂 So glad you liked it! Thanks so much for taking the time to leave a comment 🙂

  30. I made this today and it was GREAT!! LOVED it. 🙂 So glad to have found another way to eat quinoa… and sweet potatoes!

  31. Made this tonight and it was delicious and tasted so nourishing! Used fire roasted diced tomatoes and added zucchini.

  32. 5 stars
    You were right about how easy it is to make substitutions with this one. I didn’t have chili seasoning so I used a packet of organic fajita seasoning. Had kidney beans instead of black beans and no quinoa on hand, but I did add some fresh broccoli toward the end of the cooking. It was delicious! We had surprise dinner guests, and they loved it too.

    Best of all was how easy it was to throw everything together. Thank you!

  33. 2 stars
    I made this and there was not enough liquid to classify this as a soup. Not sure if you added additional broth after cooking, but the quinoa soaks up all the liquid.

    1. If you leave it in the slow cooker too long the quinoa does tend to absorb a lot of liquid but if you stop the cooking as soon as the chicken is cooked it should be pretty soupy. Otherwise feel free to add in some more broth. Hope that helps!

  34. 5 stars
    Made this last night- ahhhhmazing! I loved that I already had everything on hand. Also whipped up some corn muffins to have on the side and the meal was delish! I am now binging on your site and printing off so many recipes!

    1. Yay!!! Loved your comment, thanks so much Erin!! And corn muffins sound amazing on the side 🙂 Hope you love the other recipes 🙂

  35. Hi! Am making this today, but need to cook it on low for 6-8 hours due to work hours…however, I am going to add the quinoa when I get home, and have it cook for an hour on high. Will see how it goes! Sounds delicious, and my boys have decided they really like quinoa!

    1. Oh wow, I never thought about doing the quinoa later. That is a fantastic idea I love it! I’d love to hear how it all works out if you get a chance 🙂

  36. I made this last night, refrigerated it and turned on the crock-pot on low for 7 hours this morning. I didn’t read all the comments until now and I’m hoping my quinoa cooks alright!! If it’s not done when I get home I’ll try removing the chicken and cooking the rest on high for a bit.

  37. 5 stars
    I made this soup last night and it is delicious. I shared it with a coworker for lunch today. It goes into my favorite recipe file. I cooked it on high for 4 hours but glad to hear it works on low and add the quinoa later.

  38. Hi, My bag of quinoa doesn’t specify to rinse. Is there a reason why you insist on rinsing? About to scoop out a bowl. Hope it tastes good. Smells wonderful!

    1. Quinoa has a bitter cladding on the husk, if you don’t rinse it well it will make the dish bitter, and not in a good way. Think old very strong coffee.

  39. 5 stars
    This is absolutely the bomb – I can not get enough of this! I added smoked paprika at the very end – it gave it a super twist – I might suggest reducing the quinoa by about 1/4 cup….I honestly thought I was going to not like this. This is a true winner – thanks Chelsea!

    1. Thanks so much for taking the time to comment Michele – I appreciate it 🙂 And LOVE the idea of some smoked paprika!!

  40. 4 stars
    Just found this recipe via Pinterest and made it tonight. Nothing like a warm, easy meal that is so versatile. Thanks for a new soup staple for the winter months!

  41. I’d been looking forward to making this all week but I wasn’t a fan. The kids and I ate it and it was edible, just not great. Will not be making again.

    1. I’m sorry to hear you didn’t like this Kylie! It’s one of our favorites, but I am sorry you wasted ingredients on something you didn’t love!

  42. 5 stars
    I just really wanted to reach out and let you know the soup is wicked good (as us northeasterners like to say). And super versatile. Thank you for this recipe! It will come in very handy when I can’t be around all afternoon to make chili but want that chili warmth and deep flavor. Cheers!

  43. 4 stars
    Great recipe!!
    Just a heads up, your website is absolutely miserable to try to access from a mobile browser. I regularly use my phone for recipes without any issue but it took more than 15 minutes of loading to get your site to scroll down to the actual recipe. You can imagine my frustration when I accidentally closed it and had to start all over. If I hadn’t’ve bought the ingredients already, I would’ve given up trying! Just a heads up, don’t mean to be rude but hopefully that is helpful for you to fix your blog for mobile users. Thanks!!

  44. I just threw everything in the crockpot. I can’t wait to try this later. My husband has been wanting me to make more sweet potatoes and it is very chilly here in Indiana today so I’m sure this will be a hit! Do you think rice could be substituted for the quinoa?

  45. 4 stars
    Thanks so much for this easy recipe! I’m a college student, and it’s perfect because of the cheap ingredients, minimal prep, and the fact that I can throw it in the crockpot, go to classes all day, and come back to a delicious meal 🙂 I even use frozen chicken to make it easier and it shreds perfectly. The first time I made it, I accidentally left it on high for more like 6 hours, and it turned into more of a stew, but still tasted great! This time I took it out after 4 on high and it was perfect. Thanks for the great fall recipe!

  46. Also…to add to my above comment, I use half quinoa and half lentils and I love the texture and heartiness it adds!

  47. 5 stars
    Hi Chelsea,

    Thanks for the awesome recipe. I made a batch of this on Saturday and am freezing portions for the upcoming week. It turned out great and I will definitely be making this again! Can’t wait to try your other recipes! 🙂

  48. 5 stars
    Made this with rotisserie chicken broth as recommended by Summer and added veggies to the stock. Added one can of corn. Used homemade chili powder. Threw it all in the pot except rotisserie chicken which I added a couple of hours later. Followed recipe pretty closely though. Turned out excellent. I have never ate anything like it and will make this one again and again. So easy. So good. Made a happy wife. Thank you for sharing.

  49. 5 stars
    I have made this for my lunch this week and it is amazing!! I changed the recipe a bit by using pinto beans, sweetcorn and an extra tin of tomatoes but it is delicious!! Thanks for posting!!

    Can’t wait to try some of your other recipes!! 🙂

  50. 5 stars
    Oh my goodness, this soup recipe is FANTASTIC! I just had to write on here to say thank you so much for thinking of it and posting it. My slow cooker is only a couple of weeks old and this is just the second recipe I’ve made using it, and it was simply wonderful. I’ve brought portions in to heat up for lunch at work three days so far this week and everyone has commented on how lovely it smells and looks! Can’t wait to try more of your recipes 🙂 Rosie x

  51. 5 stars
    I made this this morning, but I made a few subs. We are vegetarian, so I switched the chicken for Quorn cutlets that I cut into chunks and used veggie broth instead of chicken stock. I a also subbed chick peas for black beans. I can’t wait to try it tonight!

  52. 4 stars
    Tonight was the second time making this. The first time, I didn’t have black beans so I subbed in chick peas and it turned out so well! This time, I decided to add a bit more heat, so I used more cayenne pepper. I also added some worcestershire, because I love it 🙂
    Both times I squeezed fresh lime juice to top it off before serving. Delicious! Thanks so much for this recipe, it will be in heavy rotation this winter!

  53. Excited to try this soup! I have all the ingredients ready to go! One question I do have however is for the 4 hours do I let the chicken sit at the bottom the whole time and not stir it at all until its ready? Do I stir the other ingredients? Just a bit confused. Thanks!

    1. You don’t need to stir it during the cooking process – just before it’s ready to start cooking and then once it’s done. Hope that helps!

  54. So Good! I made this the first time several weeks ago. Since I am a household of one, I froze half to have for later. Can you believe when I unfroze it, it was even better the second time around?!

    Also just tried the quiona chicken parmesean casserole and everyone wants your recipes! I am a “Chelsea’s Messy Apron” ambassador! LOL!

    1. Well this comment made my day! 🙂 Thanks for the sweet words and I am so happy to hear you’ve tried a couple recipes and loved them 🙂 Also I am so glad to hear the results with freezing this one went so well!! Have a good one Jessica!

  55. 5 stars
    Thank you SO much for posting this recipe. I made it for dinner last week and it was phenomenal. Like another poster mentioned, I added a little more of each spice because of personal preference, but overall, this was amazing!!

  56. Hi Chelsea
    Great recipe! Mine turned out a bit more like a stew than like a soup in your pictures….any suggestions to get it more soupy? (adding more liquid etc?)


    1. Hey Robyn! Thanks for taking the time to comment 🙂 A lot of the time it’s just a difference in slow cookers and the time it’s left to cook in the slow cooker. Hotter slow cooker + longer cook times = more stew-like. I would recommend a shorter cooking time if that’s possible and if not, just add a bit more chicken broth until it meets your desired consistency. Hope that helps!

  57. 5 stars
    Delicious!!! I’m just about to start my second bowl right now. I added in a few dashes of hot sauce, and a little brown sugar and it was sooooo good. sweet and spicy. I found the recipe on pinterest, but now i’ll come directly to your site. YUMMMM

  58. Hi Chelsea, I plan on making this for dinner tonight. Do you like that I could use dried lentils unstead of the beans?

    1. Sorry Marissa, I haven’t had too much experience with cooking lentils in a slow cooker so I’m not sure.

  59. 5 stars
    Love this! Have made 2 weeks in a row…couple of things that I experienced:
    •I cooked on low for 6 hours and it turned out perfectly…like a hearty stew rather than soup which is exactly how my family likes it.
    •Only thing I added was some frozen corn kernels…great add!
    •I froze some the first time around because I didn’t know how quickly we’d go thru it and it froze/thawed great. Tasted just like the unfrozen batch.

    My only question is the 352 calories…is that for 1 cup…2cups…?


  60. 5 stars
    Great pictures and excellent explanation / instructions! I love all the ingredients and will be making for the family soon.

  61. I have leftover rotisserie chicken, do you think that would work instead of fresh chicken? This looks soo good!

    1. I’m sure it would. If it helps my 16 MO was able to eat this right out of the crockpot (after it had cooled). The vegetables and meat get quite tender.

  62. 5 stars
    I made this soup yesterday, and my family and I loved it! I used the mild chili seasoning and it gave it the perfect amout of zing. This recipe is a keeper! Thank you for sharing Cheasea!!

  63. I’m excited to try this recipe on this cold day! Do you have nutrition info? How much is one serving? Is it one cup? Thanks.

  64. It’s in the crockpot now, looking forward to trying it when I get home from work. I put it in the crockpot at 9 am and won’t be home till 6. Hopefully it won’t overcook, yikes!

  65. I have now made this twice: the first time it tasted great but because I had the unfortunate idea of adding everything to the ink-black cooking water of my dried black beans, the whole soup (even the chicken) turned an unappealing gray. I learned my lesson, and the second time, the soup tasted–and looked–delicious. Thanks for the recipe!

  66. This was really good! I used boneless skinless chicken thighs and made my own chili seasoning mixture to cut down on salt. Thanks for sharing it…..

  67. Can’t wait to make this tonight. Do I use 2 1/2 tablespoons of the homemade chili seasoning you recommended? Thanks so much!

    1. I would recommend doing it by taste since the homemade one is not identical to the store bought one.

  68. 2 stars
    THIS WAS AMAZING! It took just over 3.5 hours on high for mine to be done but if I had time, I probably would’ve given it the full 4 hours to let the flavors soak in even more. I added carrots and used reduced sodium taco seasoning but those were my only changes! Next time, I’ll add another can of black beans because I love them. It made 6 2-cup servings and I plan to freeze the leftovers! Thanks for this affordable, tasty, healthy, and easy recipe 🙂
    It won’t let me rate it for some reason but I’d give it 100/5 stars!

    1. Haha! Yay!! Thanks so much for your kind comment! I’m so glad you loved this dish – and I’m excited to try it sometime with taco seasoning — that sounds delicious! And great idea with the freezing individual portions 🙂 Thanks again for such a nice comment!

  69. 5 stars
    Hi Chelsea!
    I am currently taking a wellness class at my college and for a big assignment, we are required to find an easy but healthy recipe to put in our class-made cookbook! This recipe would be perfect and of course, I would credit you without a doubt. I was just wondering if you had any of the nutritional facts about this recipe. I’ve noticed this recipe serves 6 to 8 people, but do you know how many calories and grams of fat, fiber, carbohydrate, and protein this recipe has per serving? These are required for my assignment. Thank you and let me know! I look forward to trying this recipe out too 🙂

  70. this looks great! Just wondering if you put the chicken breasts in whole and then shred them before serving or do you cut them into chunks before cooking? Can’t wait to try it!

  71. Hi there,
    I’m at work for longer than four hours, can I have it on low for eight hours? This will be my first slow cooker recipe that I’ve done with this slow cooker, it has low, medium and high heat settings.

    Leena 🙂

    1. I wouldn’t recommend doing this recipe on low for eight hours as I think the ingredients will overcook – particularly the quinoa. I haven’t tried it though so I can’t say for sure. Sorry to not be of more help!

    2. I cooked this for 8 hours overnight and it turned to mush. Still tasty but the potatoes are more like mashed potatoes. Any idea on nutritional values?

      1. Yeah I definitely wouldn’t recommend cooking this that long or on low! Best results are cooking it on high for 3-5 hours as the recipe indicates. I hope you were still able to enjoy it though 🙂 If you divide this entire soup into 7 equal servings, each serving is approximately 260 calories.

        Nutrition Facts

        Amount Per Serving
        Calories 260 Calories from Fat 35
        % Daily Value *
        Total Fat 4g 6%
        Saturated Fat 0.5g 3%
        Trans Fat
        Cholesterol 20mg 7%
        Sodium 760mg 32%
        Potassium 870mg 25%
        Total Carbohydrate 41g 14%
        Dietary Fiber 9g 36%
        Sugars 4g
        Protein 19g
        Vitamin A 130%
        Vitamin C 25%
        Calcium 6%
        Iron 20%
        * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

      2. I actually preferred this soup cooked overnight on low lol I also liked it better without chicken, and added corn. So yummy, and freezes really well for future meals!!

  72. I am reading through the recipe and I had a question regarding the quinoa. Is the quinoa cooked before adding it to the crock-pot or do you just throw it in there (after rinsing) and let the chicken broth cook the quinoa?

    Thanks! I am so excited to try this recipe out!

  73. 5 stars
    I know this is an older post, but….what a fantastic recipe! My husband is fighting off a cold and I decided to try and switch out my planned dinner for a soup using ingredients I had on hand. I made a stove top version of this with sautéed onion and garlic as the base and I browned the chicken in a pan on the side to speed it up (I used Stubbs Chicken Rub to season the chicken). The only other substitute I made was using brown rice (cooked on the side) because we had quinoa last night. It was SO good! It came together in 30 minutes with all 3 pans going at once. And the best part is all 3 kids happily ate it too! Thank you for the great recipe!!

    1. So glad to hear you enjoyed this recipe!! And glad it worked out so great on the stovetop 🙂 Thanks so much for your sweet comment! 🙂

  74. Can you lengthen the cook time and just do it lower? Or does that change it? I need to be at work all day – so could I put it on medium for 8 hours?

    1. You can, but the quinoa will soak in a lot more liquid leaving this recipe less “soup-like”. Quinoa in the crockpot doesn’t do so great at low temperatures for a long time because it continues to absorb liquid. If you are okay with a heartier soup then you can lengthen the cook time. I wouldn’t recommend too long though as the chicken and sweet potatoes will likely overcook along with the quinoa absorbing tons of extra liquid.

    1. If you want the soup to be thinner, you can add some more chicken broth or cook it for a shorter time 🙂 The longer this cooks in the crockpot, the more liquid the quinoa absorbs. Hope that helps!

  75. Hi Chelsea! This looks so amazing and I am going to make it tonight! I’m pregnant and sweet potatoes have been a huge craving for me so I think it will be perfect.

    I’m making a vegetarian version and was thinking of adding kale/greens for some extra veggies. Should I use frozen or fresh and would it be ok to put it in at the beginning or should I wait until later in the cooking process?

    1. Congrats on your pregnancy!! I hope you love this soup!! I would recommend using fresh greens and then add them at the very end 🙂 If you add them at the beginning I think they would get pretty mushy and wilted. Enjoy 🙂

  76. I tried this recipe and it was pretty good! I will probably make it again. I added half an onion and a small can of corn (drained).

    1. Awesome!! Thanks so much for the comment, glad you enjoyed this! And yes, we’ve added corn a few times (my husband hates onions 🙁 ) and it’s super good! 🙂

  77. 5 stars
    This soup is fabulous and so easy to make. We stirred a little plain greek yogurt into our bowls, it was delicious. Because of the chili flavoring there are a ton of topping that go well with it. I am making another batch today and will freeze some, hopefully it does well being frozen.

    1. Oooo that does sound great!! Thanks so much for the comment! 🙂 (And I wish I could tell you how this freezes, but I’ve never tried it!)

  78. 5 stars
    I loveeedddd this idea. I added a few more things and made it more like stew and it came out absolutely delicious. I added more veggies like suggested (mushrooms, squash, zucchini, eggplants and raw onion) and a little flour with water and bouillon. It turned out really wel. This was my first experience with the slow cooker and the chicken breast over cooked a little. I was wondering if you had any suggestions to prevent this.

    Thanks for your amazing recipe!!

    1. Yay!! SO great to hear! I love all the veggies you added – it sounds like a delicious stew! 🙂 All slow cookers cook at different speeds so having overcooked chicken breast is likely that you left it in too long and/or your slow cooker is a faster cooker. If everything else is finishing faster than the chicken and then the chicken is getting over cooked then I would recommend cutting the breasts into a few pieces and then as soon as they are cooked through the soup should be done 🙂 Also perhaps place the chicken in the middle instead of on the edges of your crockpot. Hope that helps!

  79. So I made this soup the other day and I have to say I was underwhelmed. I love all the components but for some reason all together I was unimpressed. One thing I think could help would be cooking on low for 8 hours; the chicken seemed too tough on high for 4–maybe just tweaking my own crock pot. Another things that was off was the chili seasoning and chicken stock. Generally I imagine chili with beef; and the seasoning generally goes better with beef. Mixing the chili seasoning and chicken stock just didn’t work for me, I felt like I was cheating on one of them!

    I really want to try this again but I don’t really know what to do to tweak it. Maybe using beef broth instead? Or extra chili seasoning and water instead of chicken broth??

    Anyone who has made this have any suggestions?

    1. Oh, I’m sorry to hear that. It’s one of my most popular recipes with great reviews, but not every recipe is for everyone I suppose 🙂 It does sound like your crockpot may cook slower than others, so perhaps doing a longer time would help. I can’t speak to other changes as I haven’t tried that, but hopefully someone else can answer your questions 🙂

  80. This is a great soup. It turned out perfect in 4 1/2 hours for me. We love sweet potatoes and chicken, so this was a no-brainer. My wife was impressed by my cooking ability (he he), so I’ll be making this again. Who doesn’t like a slow cooker?!

  81. Oh my this looks good. I’m wondering how well it’ll work with beef – I have several slighty freezerburned steaks that are currently slotted for soup or chili in the slow cooker so that I can chop off the freezer burned bits and cook them long and slow to help with the texture. That and my big bottle of chicken Better Than Boullion has gone missing – if you like using concentrate, I highly recommend that over the cubes.

    1. Ooo, I’ll have to try that out, thanks for the tip! 🙂 I think beef would work well in this, it will just take a lot longer than chicken to become tender and cooked through in the slow cooker. My advice would be to cook everything (minus the quinoa and ~2 cups water) on low for 7-9 hours or until the steak is tender/cooked through. Then cook the quinoa separately and stir it in. I can’t say for sure if this will work out perfectly having not tried it myself, but hopefully that helps!

    1. Hmm I’m not do you feel about tomato sauce? Maybe a little bit of tomato sauce and an extra can of beans?

    1. You can, it just turns out to be more like a stew than a soup — the quinoa continues to expand and absorb more and more of the liquid. It also makes for a slightly different textured quinoa.

  82. 5 stars
    This is one of our favorite recipes lately! I use chicken thighs (husband request) and it turns out great! Thanks for the idea! I am a dietiitan and I often get asked for recipes and I often print this one out for my clients, from your site of course! I am starting a blog, and I have found you to be very inspiring! If you have time to give out any advice my email is attached 🙂

    1. SO great to hear!! Thank you so much Ashley! 🙂 And you are so sweet, I so appreciate you sharing my recipe and site with your clients, thank you! 🙂 <3

  83. Hi Chelsea,

    I made this soup today and it was delicious!

    I did make a few modifications. I omitted the quinoa since I don’t care for it in soups. I carmelized 1/2 of a large onion on the stove, then added it to the slow cooker. I also used 4 cups of water instead of five, and I used a vegetarian bouillon cube to make the broth.

    I used store-bought spicy chili mix. Unfortunately, the mix I got was way too spicy. Next time I will buy a mild one or use homemade stuff.

    Thank you for this recipe. 🙂


    1. Hey Jess!! Thanks so much for your comment and for trying out this soup! A caramelized onion sounds incredible! 🙂 And yes, hopefully next time you are able to get a slightly less spicy mix 🙂

  84. I made this last night for my lunches for the week and I LOVED it! I’m training for a 1/2 marathon so I need meals that provide good carbs and proteins and this fits the bill perfectly. I used organic chicken broth, and was able to purchase frozen diced sweet potatoes, so that made it even easier. Next time, I might add one more chicken breast just for a little more protein, but I couldn’t have loved this more! Thank you for this easy healthy, yet hearty, recipe.

    1. That is so great to hear! I’m glad you’ll have a good lunch the rest of this week! 🙂 Thanks so much for the comment! And GOOD LUCK with your 1/2 marathon!!

  85. If I want to use dry black beans, should I put them in with or without soaking first? with or without cooking first?

    1. I would only put in completely cooked black beans and just mix them in like 30 minutes before serving 🙂

  86. 5 stars
    Just tried this recipe and it was a hit!!!

    Only thing I did different:
    – Added extra sweet potatoes
    – Made my own taco/chili seasoning so I could control the salt
    – Substituted for vegetable broth
    – Extra fresh garlic

  87. 5 stars
    Made this today and it was phenomenal!! I went with the low sodium route so substituted with organic black beans, no fat no sodium broth, low sodium seasoning packet, and added scallions and fresh cilantro to top. Absolutely amazing!! Thank you for this recipe. This will be my new go to slow cooker meal! I will THINK about sharing with friends 🙂

  88. 5 stars
    I made this last week and my family LOVED it! So hearty and healthy! My goal is to make a slow cooker meal every Sunday and this was our first. Definitely looking forward to sharing this recipe with family and friends. Thank you!

  89. Can you remove the canned tomatoes? What would you replace the tomatoes with? My roommate doesn”t like tomatoes at all.

    1. I haven’t ever tried this soup without the tomatoes so I can’t vouch for the end taste, but you could remove them and increase the broth by a cup.

  90. 4 stars
    This was amazing! I live alone so the crock pot is the way to go for me! I eat this for breakfast lunch and dinner all week! I added a large handful of lemon pepper and it was perfect! I’m going to try adding carrots next time! Everyone who tried was asking for the recipe!

  91. Making this right now for my lunches this week! I added some zucchini because it’s in season and substituted the chili seasoning for taco seasoning because I had some in the pantry. Can’t wait to see how it turns out!

  92. 3 stars
    I didn’t read all the comments, so don’t know if anyone else had my experience. For it to be a soup, the quinoa would have needed to be cooked separately in additional chicken broth. It did make a tasty stew, though. You mentioned how so many ingredients could be substituted or added to. I really like the ingredients and think it could also be tasty with moroccan or italian seasonings, etc.

  93. 4 stars
    You’re soup was delightful! Throughout the process I had to add about 3 more cups of broth and it was my first time eating quinoa. Needless to say I probably won’t add the quinoa when I make it again. The flavors of the beans, tomatoes and sweet potatoes really stood out and merried robustly! Nice warm treat!

  94. I will be making this today for dinner for my boyfriend and I!! So excited to try this, especially since all the comments are so good! 😀 Will update when it’s finished and we have tried it!

      1. 5 stars
        Forgot to update that night, but this was soooo good!! In fact, I’m making it again tonight (due to boyfriend’s request!!)!!!!!!!! haha…my best friend was over at our place the first night I made it and she loved it too!!! 😀 Thanks so much for this AWESOME/HEALTHY/DELICIOUS recipe!!!!! 😀 <3

        1. Thank you so much for your kind comment Brittany! 🙂 I’m so thrilled to hear this soup was a huge hit! 🙂

  95. 5 stars
    Love this soup, I use fire-roasted tomatoes and use 1/2 cup quinoa, otherwise it’s too thick! I soak my own beans not canned. I like to put avocados, cilantro, Tabasco and cheese on the side for people to add at will. Delicious! Lots of requests for the recipe at my house.

    1. Your toppings sound so delicious! I am so happy this a hit at your home and with guests 🙂 Thanks so much for the comment and review Su Hu!

  96. 4 stars
    Really enjoyed this soup, made it yesterday! The only thing I would add is fresh ground pepper during the cooking time, since I love it lol. Can this soup be frozen? Made things with Quinoa, but never froze them!

    1. I’m glad you enjoyed the soup!! I’ve never tried freezing it so I’m really not certain how it will do, but I don’t see why it wouldn’t freeze okay

  97. We love this recipe.Have made many times.I added some chopped up kale to this recipe and it taste amazing….thanks again for this recipe Chelsea

  98. I’d love to make this for dinner tonight, but I don’t have quinoa. Do you think I could use brown rice?

    1. I’d cook the brown rice separately and add it in at the end 🙂 (You’ll also probably want to reduce the broth by a couple of cups!)

  99. This soup is AMAZING! I love it and make it all the time! Thank you so much for posting! If you came up with this recipe – you are a genius!

  100. 5 stars
    Hi Chelsea! Just made this great recipe again (it’s a staple in our house– and my toddler actually helped this time!) and was wondering if there’s any way you can convert it to an instant pot recipe as well? I know the chicken would have to be cut first into bite size pieces, but otherwise how long would it need to go in the pressure cooker? Thanks for any help!

  101. Can you help me with serving at a lunch? Do I cook for four hours on high, then drive to destination (15 minutes away) and then plug crockpot in and put it on low until it’s ready to be eaten 2 hours later? Is that safe to leave on warm that long? Or can I cook two hours high, then drive to destination and plug in and cook 2 more hours on high??

  102. 5 stars
    My house smells amazing! What a great pantry dump recipe. I was able to use up odds and ends I had around. I had ground turkey already in my fridge so I used that instead of chicken.

  103. I haven’t made it just yet but I am making it today! Just curious if there is anything you recommend serving with it?

    1. I’m sorry Karen I haven’t actually tried quinoa in an instant pot (yet) so I can’t say for sure but hopefully someone else can chime in here if they’ve tried it!

      1. 5 stars
        Instant pot – – 18 minutes on high pressure and then slow release for a steam.

        I add corn and half a jar of salsa verde to this soup and it’s perfection with tortilla chips or on rice.

  104. 5 stars
    I made this tonight and it was delicious!!!! Everyone loved it! I made some minor modifications: I did not have canned black beans so I used kidney beans. I also added half of a Vidalia onion minced plus 1 large carrot minced. I also added a drained can of corn. Was very yummy

  105. Thank you for sharing this recipe! I made it for the first time yesterday and I’m so excited to have it for lunch today! I have one question: I cooked my soup according to the instructions above (I just added some canned corn to the mix) and had it on high in the slow cooker for 4 hours, but the soup turned out very thick in consistency (more like a thick chilli rather than a liquidy soup). What might I have done wrong? Thanks in advance for your help!

  106. 5 stars
    This recipe is amazing! By far my favorite slowcooker recipe I’ve tried.
    I freeze batches to use later and it keeps surprising me how good it tasted! Going to make a new batch today! Thank you for your recipe

  107. I LOVE this recipe and it has been our inaugural it’s fall y’all stew for some years now. It is super easy to make any crazy delicious.

    Random questions for those that are counting calories. Is a serving one cup or a cup and a half.


  108. 5 stars
    I’ve made this soup several times over the last few years, including bringing it to holiday meals. I’m vegetarian, so I just omit the chicken and substitute vegetable broth. It’s so good that my meat-eating family members now request it.

  109. 5 stars
    This soup was amazing! Mine turned out more like a stew cause I could fit all the liquid onto my slow cooker but it still turned out delicious. I topped it with a little shredded cheddar and cilantro. Perfect for meal prep lunches that can be frozen!

  110. I ran out of room for liquid in this soup so I ended up only using 2 cups of broth. Since I had so little liquid, it used it all up and I ended up with more of a flavored-quinoa dish. It was fine, especially once I used it to stuff burritos but not mind-blowing. I found it really sweet.

    Plus, be sure to cut the sweet potato TINY! I had to scoop out all my sweet potato pieces and blast them in the instant pot to cook them through. Everything else (especially the quinoa) was overdone by 4 hours.

    1. It makes sense it didn’t work right without the extra broth! The sweet potatoes need that liquid to get tender in time

  111. 4 stars
    I made this soup last night and it was very flavorful. I especially liked the sweet potatoes, but I would love it more if it had more vegetables. Next time I will add corn and more sweet potatoes and maybe try some Hatch green chiles too.

  112. 5 stars
    What a good fall soup! The only change I make is I always just use 4 cups of chicken broth since that is the amount I get in a single package and it always turns out great. Just be careful not to over cook (made that mistake once) still tastes good but sweet potatoes just turn to mush. Good easy recipe with minimal prep!

  113. 5 stars
    Ive been using this recipe for 5+ years! Love it. Sometimes i nix the chicken to cut calories. I’ve used different chicken pieces, drumsticks/breasts/thighs and it always comes out great. Thank you!

    1. Hmm that is so strange; it should just open up in a separate page. I wonder if you try it in a different browser? I’m so sorry I haven’t been able to replicate the problem.

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