Slow Cooker Month: Chicken and Sweet Potato Soup

By Dawn Pellas

Published 01/09 2014 05:25PM

Updated 01/09 2014 05:40PM

Julie Follansbee, editor and publisher of Macaroni Kid Johnstown/Laurel Highlands/Altoona  shares a recipe for a delicious soup with a kick!

January is National Slow Cooker Month. This recipe may be alittle spicy for your kids, but it is low in fat, rich in flavor, and packed with vitamins!

Southwest Chicken and Sweet Potato Soup
1 pound chicken breast, cut into bite-size chunks
2 medium sweet potatoes, cubed
1 medium onion, chopped
3 cans (10-ounce) diced tomatoes with green chilies (we use Rotel), undrained
1 can (14 1/2-ounce) low-sodium chicken broth
1 teaspoon dried oregano
1 teaspoon cumin
1 1/2 cups frozen corn

Combine all the ingredients except the corn into a large slow cooker. Cover and cook on LOW for 6 hours. Add corn. Cover and cook on HIGH for an additional 30-45 minutes. Serve with warm bread.

(Macaroni Kid is a free weekly e-newsletter and website that highlights all of the great things for kids and their families to do in the community).

For more great ideas, check out the Marcaroni Kid Johnstown/Laurel Highlands/Altoona website.

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