Crockpot Chicken and Sweet Potato Soup (Gluten-Free & Dairy-Free)

5 h 15 min | easy | gluten-free, lactose-free, low-fat, Mediterranean diet, paleo-friendly

Overhead view of a black bowl filled with chicken and sweet potato soup; chunks of orange sweet potato, shredded chicken, and chopped celery sit in a golden broth speckled with black pepper on a white surface.

Published May 24, 2025

Prep Time	Cook Time	Total Time
15 min	5 h	5 h 15 min

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Introduction

This cozy crockpot chicken and sweet potato soup is the kind of set-it-and-forget-it dinner that feels like a warm hug.

It is naturally gluten-free and dairy-free, but still full of rich flavor from tender chicken thighs, sweet potatoes, and warm spices.

Make a big batch on a busy weeknight or for easy meal prep, and enjoy hearty, feel-good leftovers all week.

Two black bowls of crockpot chicken and sweet potato soup; the front bowl shows shredded chicken, large sweet potato chunks, carrot slices, and celery rounds in a golden broth, topped with chopped herbs.

How to Make Crockpot Chicken and Sweet Potato Soup (Gluten-Free & Dairy-Free)

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Prep the chicken and vegetables

Wash, peel, and dice the sweet potatoes into small, even cubes so they cook at the same rate.
Slice the carrots, chop the celery and onion, and mince the garlic.
Cut the chicken thighs into bite-size pieces, trimming any large pockets of fat if you like.
Load everything into the slow cooker

Add the chicken, sweet potatoes, carrots, celery, onion, and garlic to a 4- to 6-quart slow cooker.
Sprinkle in the cumin, paprika, turmeric, sea salt, black pepper, and gluten-free chicken bouillon.
Nestle in the bay leaf on top.

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Add broth and stir

Pour the gluten-free chicken broth over everything, making sure the ingredients are mostly submerged.
Give the pot a gentle stir so the seasonings disperse evenly.
Slow-cook the soup

Cover the slow cooker and cook on Low for 5 to 6 hours, until the chicken is very tender.
For a faster option, cook on High for about 2 1/2 to 3 1/2 hours instead.
Finish with lemon and adjust seasoning

When the soup is done, taste the broth and add more salt or pepper if needed.
Stir in the lemon juice, starting with a small splash, and add more to taste for brightness.

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Serve or store

Ladle the soup into bowls, making sure each serving has plenty of chicken and sweet potato.
Cool leftovers completely, then refrigerate for up to four days or freeze for up to three months.

Overhead view of two black bowls of chicken and sweet potato soup; the front bowl is full of light golden broth with shredded chicken, orange sweet potato chunks, and celery pieces speckled with black pepper, on a white surface.

Substitutions

Use boneless, skinless chicken breasts instead of chicken thighs: Chicken breasts make the soup leaner and slightly lighter in flavor. Cut them into small pieces and check doneness a bit earlier, since they cook faster.
Swap butternut squash for the sweet potatoes: Butternut squash keeps the soup naturally sweet and creamy while changing the flavor just slightly. Peel and cube it the same size you would cut the sweet potatoes.
Use lime juice instead of lemon juice: Lime juice adds a brighter, tangier finish that pairs well with the warm spices. Start with a small squeeze, since lime can taste sharper than lemon.

Two black bowls of chicken and sweet potato soup; the front bowl is in focus with shredded chicken, orange sweet potato cubes, sliced carrots and celery in a golden broth, topped with chopped green herbs.

Tips

Cut vegetables the same size: Evenly sized pieces cook at the same speed, so nothing turns mushy while something else stays firm.
Layer flavor with bouillon and broth: Using both gluten-free broth and a little bouillon gives the soup deeper savoriness without adding dairy.
Skim extra fat after cooking: If the soup seems oily, let it rest for a few minutes, then spoon off any fat on top.
Thicken the broth if you like: For a heartier texture, mash some sweet potato cubes against the side of the slow cooker before serving.
Add greens at the end: Stir in a handful of baby spinach or chopped kale during the last 10 minutes for extra color and nutrients.

Nutrition Facts ^*

Energy	230	kcal
Protein	24	g
Total Fat	5	g
Carbohydrates	20	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I use frozen chicken in this soup?: Yes, but make sure the pieces are separated so they cook evenly. Plan for the soup to take a bit longer to reach a safe temperature on Low. If you are unsure, use the High setting for the first hour, then switch to Low.
How can I make this soup spicier?: Increase the paprika and add a pinch of red pepper flakes or a little cayenne. Taste near the end of cooking before adding more, since heat builds over time.
What if my sweet potatoes are still firm?: Cook the soup longer on Low, checking every 20 minutes until the sweet potatoes pierce easily with a fork. Make sure your cubes are small and similar in size next time.
Can I cook this on the stovetop instead of a slow cooker?: Yes, use a large heavy pot and simmer gently on the stove. Plan for about 40 to 50 minutes, stirring occasionally, until the chicken and vegetables are very tender. You may need a little extra broth, since more liquid evaporates on the stovetop.

Serving Suggestions

This cozy soup pairs beautifully with a simple green salad or warm gluten-free bread for dipping.

For a fun twist, top each bowl with diced avocado, cilantro, and a drizzle of hot sauce.

Leftovers taste even better the next day, so consider doubling the recipe for easy lunches.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Juanita, Phoenix: This is only the second time I've made this and it is so easy and good. This time, though, I added a little more broth and some spinach at the end. — 5 ★

Eunice: Nice addition, Juanita. Extra broth and spinach fit well here!