Sweet Potato Chicken Soup (with Slow Cooker Option)

Dinner, Soup, To Try


1.5 pounds sweet potatoes (approx 2 large or 4 cups roughly chopped)

2 cloves garlic

1 red pepper, diced

1.5 pounds boneless, skinless chicken thighs

1.5 cups chicken broth

1 cup corn kernels (frozen, canned or fresh)

3 giant handfuls fresh baby spinach

2 tsp Old Bay (or seasonings to taste)

pinch of salt


Peel and roughly chop sweet potatoes.

Place sweet potatoes, garlic, peppers, chicken thighs, Old Bay and broth in the instant pot.

Seal and manually set the timer for 12 minutes.

Quick release. Remove chicken thighs to shred. Use a fork or potato masher to gently break about sweet potato chunks as you stir. Switch to saute, return chicken to pot and stir in corn and spinach.

Let simmer 2-3 minutes, taste, adjust seasonings and serve. If you want to thin it out a little, add an additional half cup of broth.