So you may be thinking it’s too early for soup. Or maybe where you are living it hasn’t quite cooled down enough to make the thought of soup even the least bit appealing.

Orrrrr you could be like me right now – it’s cooling down where you are at, you are a soup lover, and you + your whole family caught a horrible cold from flying and soup is the only thing that is even remotely appealing in the department of meals. Anyone? Yeah it was a bit of a stretch. But maybe one of those things applies? Like – soup lover?

If you are a soup lover, you are going to go crazy over this one!

Plus it is SO easy. The only chopping and “involved” part is with the sweet potatoes. But once those are peeled and chopped into small pieces, it’s pretty much just throwing the rest of the ingredients into the slow cooker and waiting for it to do its magic!

For the broth base I used chicken broth. Although, I don’t buy the canned chicken broth at the store since I find it to be pretty expensive. Especially when you need 5 cups of it like this recipe calls for. Instead, I use chicken flavored bouillon – the powder and sometimes the cubes. You can find chicken, tomato, and beef flavored bouillon usually in an aisle with Mexican foods, beans, and rice. At least that’s where it is at my store 🙂

Anyways, I just whisk the bouillon into the water (one teaspoon per cup) and that’s what I used for the base of this soup. Cheaper, super simple, and in my opinion, it tastes the best!

{Slow Cooker} Sweet potato, chicken, and quinoa soup | Food Recipes

{Slow Cooker} Sweet potato, chicken, and quinoa soup | Food Recipes
{Slow Cooker} Sweet potato, chicken, and quinoa soup | Food Recipes
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins


  • 1 and 1/2 pounds boneless skinless chicken breasts
  • 1 cup quinoa I used a black bean quinoa package
  • 2 pound large sweet potatoes ~3-1/2 cups
  • 1 can (15.25 ounces) black beans
  • 1 can (14.25 ounces) petite diced tomatoes
  • 1 teaspoon minced garlic
  • 1 packet (1.25 ounces) chili seasoning mix
  • 5 cups chicken broth*
  • Optional: fresh parsley


  1. Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
  2. (I found a black beans seasoned quinoa package which I used and loved, but regular quinoa will work as well, just make sure to rinse it well.)
  3. Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
  4. Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth.
  5. Place on high for 3-5 hours (It took 4 hours on high for my crockpot.)
  6. Using two forks, shred the chicken and stir all the ingredients together.
  7. Add salt and pepper and if desired fresh parsley.
  8. Serve immediately.

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