Southwestern slow cooker chicken and potato soup
Uncooked boneless skinless chicken breast(s)
¾ pound(s), cut into 1-inch cubes
Raw sweet potato(es)
2 medium, peeled, cut into 1-inch cubes
1 large, chopped
Canned diced tomatoes
29 oz, salsa-style with chiles, undrained
Fat free chicken broth
Frozen corn kernels
1½ cup(s), not thawed
- Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
- Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.