I'm a big fan of hearty soups in the winter time. I love the way they warm you from the inside out, while also filling the house with savory smells. This one is my current favorite because it meets my four main recipe requirements: easy to make, full of protein & veggies, no added sweeteners (including paleo sweeteners like honey and/or fruit juices) and it requires simple ingredients that most people already have on hand. If you don't have frozen spinach, you can always substitute fresh, or use a different green leafy vegetable like kale.
*I would NOT recommend substituting the garlic herb seasoning for garlic salt (if that's all you have), because it could easily end up too salty. Better to just omit the garlic seasoning all together in that case.*
Ingredients
2 large or 4 small sweet potatoes, peeled and chopped into 1-inch pieces
1 package frozen spinach
1 1/2- 2 pounds boneless, skinless chicken breasts or thighs
2 32-oz boxes low-sodium chicken stock
3 teaspoons sea salt
2 teaspoons Italian seasoning
2 teaspoons garlic herb seasoning
1 teaspoon fresh ground black pepper
1. Combine all the ingredients in a 6 quart slow cooker (or instant pot set to "slow cook" mode). Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender.
2. Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine.
