Slow Cooker Chicken and Sweet Potato Soup

🧂 Ingredients

• 4 cups chicken

  1 whole chicken, cooked and deboned (Yielding about 4 cups chicken meat and 2 quarts chicken broth)
• 2 quarts chicken broth
• 2 large sweet potatoes

  (peeled and chunked)
• 2 ribs celery

  sliced on the diagonal
• 1 leek

  green top removed, thoroughly washed and sliced
• 1 large yellow onion

  chopped
• 1/2 tsp. minced garlic from a jar

  or about 2 cloves fresh minced garlic
• 1 tsp. pink Himalayan sea salt
• 3/4 tsp. ground black pepper
• 1 tsp. dried marjoram

  or one tablespoon fresh
• 2 large sage leaves

  minced, (or ½ tsp. dried sage)
• 1 tbsp. fresh rosemary

  minced or 1 tsp. dried
• 1/2 to 1 tbsp. fresh thyme

  or 1 tsp. dried
• 16 oz. bag sugar snap pea vegetable blend

  frozen
• 12 oz. bag mixed vegetables

  frozen

Instructions

• 1 Cook off chicken.
• 2 I usually place a whole chicken in a 7-qt. crockpot.
• 3 Fill to about one inch from the top.
• 4 Sprinkle generously with salt and pepper.
• 5 Cook on low overnight or on high about 4-6 hours.
• 6 Cool. Debone while still warm.
• 7 Reserve broth.
• 8 Place broth and chicken in large crockpot.
• 9 Add sweet potatoes, celery, leeks, onions, garlic and seasonings.
• 10 Cook on low about 4-6 hours or until sweet potatoes are fork tender.
• 11 Add frozen vegetables and cook through an additional 45 minutes to an hour or
  until snap peas are tender.

Nutrition Info