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NTG Vegan Hot Chocolate: Project

Slow Cooker Chicken

and Kale Soup


  • 2-3 cups cooked organic chicken, chopped 

  • 10 cups organic bone broth or veg broth

  • 2 tbsp extra virgin olive oil 

  • 1 medium sweet potatoes, peeled and cut into cubes

  • 1 cup zucchini, chopped 

  • 4 cups finely chopped kale (packed into measuring cup)

  • 1 cup celery, chopped

  • 1 large onion, chopped small

  • 4-5 cloves garlic, chopped

  • 2-3 tbsp balsamic vinegar

  • 1 tsp. dried thyme

  • 2 tsp paprika 

  • 2 tsp  oregano 

  • 2 tsp sea salt 

  • Fresh ground black pepper to taste


  • Sliced red spicy peppers (optional)

  • Red pepper chili flakes

  • Chopped nuts 


  • Prep and chop veggies. 

  • Add onion and celery to the slow cooker.  Add oil, garlic spices, broth, salt and, turn on the slow cooker to low.

  • Chop up enough chicken to make 2-3 cups bite-sized pieces.  Cut away the ribs from the kale leaves and finely chop enough kale to make 4 cups packed kale.

  • Add chicken, zucchini, sweet potatoes to the slow cooker, and cook for 6-8 hours. If you want to cook on high, swap olive oil for avocado or coconut.

  • Once cooked, add kale and balsamic vinegar and cook on low for another 20 minutes; mix well.

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