Slow Cooker Chicken Kale Cabbage Sweet Potato Soup

🧂 Ingredients

• 2- 32. oz Low Sodium Chicken Broth

  add more broth if needed
• 1 – 2 lb. Chicken Breast
• 1/2 diced small/medium onion

  yellow or white
• 1 large sweet potato

  cubed (I did not peel my potato, but you can.)
• 2  Cups Kale

  roughly chopped stem removed and packed
• 1 Cup Cabbage

   roughly chopped and packed
• 2 Tbsp. Italian Seasoning

  reserve 1 Tbsp. at the end of recipe
• 2 Bay Leaves
• 1 tsp. Sea Salt
• 1/2 tsp. Freshly ground pepper

Instructions

• 1 Season only one side of each chicken breast with 1 Tablespoon of Italian
  Seasoning. Save the other Tablespoon until the end.
• 2 Add chicken breast whole, chopped onion, cubed Sweet potato, chopped Kale,
  and Cabbage to a 6-quart slow cooker.
• 3 Add the additional 1 Tablespoon. Italian Seasoning to the pot, along with the
  sea salt and pepper.
• 4 Add the two Bay Leaves.
• 5 Pour the Low Sodium Chicken Broth over the vegetables and chicken.
• 6 Stir to combine.
• 7 Cover with lid and cook on high for 4 hours or low for 6, or until the
  chicken is cooked through and tender and the sweet potatoes are tender with the
  touch of a fork.
• 8 Remove the chicken from the slow cooker and shred chicken with two forks then
  return to the slow cooker.
• 9 Stir to mix soup thoroughly.
• 10 Add more salt and or pepper if desired.
• 11 Serve hot and enjoy.

Nutrition Info