Crockpot Smoky Chicken, Bacon and Sweet Potato Soup Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients prepared and measured. Chop your chicken breasts into uniform, bite-sized pieces and peel and cube your sweet potatoes into roughly one-inch chunks.

Having your bacon pre-chopped will make the assembly phase much smoother. Make sure your slow cooker is clean and positioned on a heat-resistant surface with plenty of clearance from other kitchen items.

Instructions

Initial assembly

1. 1Assemble ingredients in the slow cooker
   Place the chicken breast chunks into the base of the slow cooker stoneware insert. Add the sweet potato cubes and the chopped bacon on top of the chicken. Sprinkle the paprika evenly over the ingredients to ensure a consistent smoky flavor throughout the dish.
   Look for The chicken should cover the bottom of the insert for even cooking.
   Tip Ensure the bacon is chopped into small pieces so the fat renders properly during the long cook time.

At the end of this phase, the ingredients should be neatly arranged in the slow cooker. The chicken should form a stable base, with the sweet potatoes and bacon distributed evenly on top.

Ensure the paprika is sprinkled thoroughly over all ingredients to guarantee the flavor is well-distributed as the soup begins to heat and the liquids start to release.

Slow cooking process

2. 2Add liquid and cook
   Pour the chicken broth over the ingredients in the slow cooker. Cover the slow cooker with its lid and set it to cook on low for 4 to 6 hours or on high for 3 hours, ensuring the chicken reaches an internal temperature of 165°F (74°C).
   Look for The broth should just cover the top of the ingredients.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid opening the lid frequently, as this releases heat and increases the required cooking time.

During this phase, the slow cooker will do all the work. The broth should begin to simmer gently, and the aromas of smoky bacon and paprika should fill the kitchen. Check that the lid is securely in place to maintain the internal environment. You will know this phase is progressing correctly if you see light steam rising from the lid.

Final preparation

3. 3Finalize and serve
   Once the cooking time is complete and the chicken is fully cooked, check that the chicken chunks are opaque and tender. Let the soup rest for 5 minutes before serving to allow the flavors to settle and the temperature to stabilize for a pleasant eating experience.
   Look for The soup should be fragrant, with tender sweet potatoes and fully cooked chicken.
   Tip If the soup seems too thin, you can mash a few sweet potato cubes against the side of the pot to thicken the broth naturally.

At the conclusion of the cooking process, the soup should look rich and inviting. The chicken should be fully cooked and tender, and the sweet potatoes should have softened significantly.

Give the soup a gentle stir with a large spoon to combine everything before serving, ensuring the bacon and spices are evenly dispersed throughout the creamy, savory broth.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even heat distribution. Ensure you have enough room for the broth to circulate.

Another error is failing to chop the ingredients into uniform sizes; uneven pieces result in some being overcooked while others remain undercooked. Finally, do not skip the resting time, as it allows the flavors to meld and the temperature to reach a safe and pleasant level for serving.

How to tell it’s done

The soup is done when the chicken pieces are opaque, tender, and reach an internal temperature of at least 165°F (74°C). The sweet potatoes should be fork-tender but still hold their shape. The broth should be well-incorporated with the rendered bacon fat, creating a savory and slightly creamy base that coats the back of a spoon.

• Poultry: 165°F (74°C) in the thickest part