Combine chicken, sweet potatoes, carrots, potato, tomatoes, broth, salt, garlic powder, smoked paprika, marjoram, and pepper in your slow cooker.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
Remove chicken and transfer to a cutting board; shred the chicken.
Return shredded chicken back to the slow cooker. (see note 2)
Stir in heavy cream; recover and continue to cook for 10 more minutes.Taste for salt, and adjust accordingly.
Ladle in bowls and garnish with chopped fresh basil.
- Optional: You can cut up the chicken breasts into cubes before putting them in the slow cooker, OR leave them whole and shred the chicken later on, when it’s cooked through.
- Optional: Toward the end, and before I add in the shredded chicken, I use an immersion blender to blend the soup for about 20 seconds, to add a bit more thickness.
Calories: 268 kcal | Carbohydrates: 31 g | Protein: 22 g | Fat: 7 g | Saturated Fat: 3 g | Cholesterol: 62 mg | Sodium: 575 mg | Potassium: 1203 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 14216 IU | Vitamin C: 31 mg | Calcium: 60 mg | Iron: 2 mg | Net Carbs: 26 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.