Slow Cooker Quinoa Sweet Potato Chicken Soup

Slow Cooker Quinoa Sweet Potato Chicken Soup

Comforting and warming soup great for meal prep.
Health Rating
Prep Cook Ready in Servings
15 min 6 h 6 h 15 min 6


1 can (15oz) Black beans, canned (14 oz, drained and rinsed)
1 can(s) (15 oz) Red kidney beans, canned, drained (drained and rinsed)
1/2 cup Quinoa, uncooked
2 medium potato Sweet potato (peeled and cubed)
1 can(s) (16 oz) Diced tomatoes, canned (14 oz)
1/2 medium Yellow onion (diced)
1 tbsp Chili powder
1/4 tsp Red pepper flakes
1 dash Salt and pepper
908 gm Chicken broth (stock), low sodium
454 gm Chicken breast, boneless, skinless


1. Add black beans, kidney beans, quinoa, sweet potato, tomatoes, onion, chili powder, pepper flakes, salt and pepper and chicken broth to the slow cooker, and stir well. Lay chicken breasts on top.


2. Cook on high for 5 or 6 hours, or low for 8 hours. Remove chicken, shred, and return to slow cooker. Stir.


3. To thicken, if desired, continue cooking for an hour with the pot uncovered. Serve and enjoy!

Nutrition Facts

Per Portion

Calories 356
Calories from fat 31
Calories from saturated fat 8.2
Total Fat 3.4 g
Saturated Fat 0.9 g
Trans Fat 0
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 0.7 g
Cholesterol 43 mg
Sodium 966 mg
Potassium 1240 mg
Total Carbohydrate 50 g
Dietary Fiber 13.8 g
Sugars 2.5 g
Protein 31 g

Dietary servings

Per Portion

Grain 0.7
Meat 0.8
Meat Alternative 0.9
Vegetables 2.4

Energy sources



Quick Tips:


Never eat poultry that is raw, or not cooked through. Internal temperature of chicken should be 165F or 74C degrees.

This recipe is great to prep in advance. You can freeze leftovers for quick lunches. Ensure to fully heat through before serving.

Nutritional Highlights:

Chicken breast

High in lean protein, it helps to build muscle and boost metabolism.


High in fiber and help with regularity, weight loss, blood sugar and cholesterol management. They're also a great source of plant-based protein, contain folate, magnesium and iron.

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