Rainy spring days call for soups and stews to keep warm!
Total Hours of Cook Time: 6 Hours
2 large sweet potatoes, chopped
1 large onion, chopped
2 cloves garlic, minced
1 ½ lb boneless, skinless chicken thighs
1 tsp salt
½ lb Cajun-style smoked sausage, cut into ½-inch pieces
2 (14.5-oz) cans fire-roasted diced tomatoes
2 (14.5-oz) cans organic chicken broth
1 (10-oz) bag baby spinach
- Place sweet potatoes, onions and garlic in a 4- to 6-quart slow cooker. Sprinkle chicken thighs with salt. Place chicken and sausage over vegetables. Add tomatoes and broth.
- Cover and cook on LOW 6 hours. Shred chicken with 2 forks; stir in spinach before serving. Season to taste.
- Add extra ingredients, such as beans, for your own twist!
- Vegan/ vegetarian option: remove chicken broth, chicken and sausage. Add vegetable based seasonings (recommended: sazon goya vegetable) and peppers of your choosing. Add black beans for protein!