Southwestern Slow Cooker Chicken & Potato Soup
Southwestern Slow Cooker Soup"This was a great easy recipe. I did not have sweet potatoes or frozen corn so I used canned corn (added at the very end) and I used white potatoes. My whole family loved it and my husband even ate it as a leftover. I will defiantly make this again. I will try it with the sweet potatoes next time. " - Momiitz
Yield: 4 Ready in 2 days, 12 hours
343 people trying soon
Verified by stevemur
|3/4 poundsuncooked boneless, skinless chicken breast; cut|
|2 mediumsweet potatoes; peeled (cut into 1-inch cubes)|
|1 largeOnion; chopped|
|29 ouncesdiced tomatoes; salsa style with chiles, undrained|
|14 ouncesfat-free chicken broth|
|1 teaspoondried oregano|
|1/2 teaspoonground cumin|
|1 cupsfrozen corn kernels; not thawed|
Southwestern Slow Cooker Chicken & Potato Soup Preparation
1. Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a 4-quart or larger slow cooker.
2. Cover and cook on low-heat setting for at least 6 hours.
3. Stir in corn; cover and cook on high-heat setting until chicken is no longer pink in the center and vegetables are tender, about 30 minutes.
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