Southwestern Slow Cooker Chicken and Potato Soup

Prep Time
15 min
Cook Time
420 min
Recipe Details
  • 3/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch cubes
  • 2 medium uncooked sweet potato(es), peeled, cut into 1-inch cubes
  • 1 large uncooked onion(s), chopped
  • 29 oz canned diced tomatoes, salsa-style with chiles, undrained
  • 14 1/2 oz fat free chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 1/2 cup(s) frozen corn kernels, not thawed
  1. Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
  2. 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.

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