Slow Cooker/Instant Pot Chicken, Butternut Squash & Kale Soup (Paleo,Whole30)

Chicken, butternut squash, and kale cook together in this easy paleo and whole30 compliant recipe. This soup can be made in your slow cooker or Instant Pot.

Updated Oct 2018 with Instant Pot instructions

It’s officially fall/autumn yet it’s still 90 degrees here in Los Angeles. 99 degrees today to be exact. We’re knee-deep in the middle of a crazy heat wave…yet I’m still make soup. I don’t know why but I was craving soup. Personally I hate cooking in a hot kitchen. Who doesn’t, I know.

before

That’s the great think about slow cooking – it won’t heat up your kitchen on scorching days like today. In fact, they’re perfect for hot days when the last thing you want to do is slave over a stove.

add kale

I wanted a good tasting soup that would freeze well but also paleo and whole30 compliant. “SO GOOD” that was the guinea pig’s (the husband) reaction. Mission accomplished. This freezes great. I know I don’t do a lot of freezer meals but this is definitely one of them.

after

If you don’t like kale, substitute spinach. I purposely chopped my butternut squash into fairly large chunks (large for a soup at least) because I don’t want them to turn to mush during the long cook time. If you overcook your butternut squash to the point where it’s overly soft, don’t be surprised if the squash itself becomes a thickening agent for the soup. I say this as a good thing!

Slow Cooker/Instant Pot Chicken, Butternut Squash & Kale Soup (Paleo,Whole30)

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• Author: Fit SlowCooker Queen
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 4 servings 1x

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Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs, cut into pieces
• 1 lb butternut squash, peeled & cubed
• 8 ounces kale, chopped
• 1 small onion, diced
• 4 cups low-sodium chicken broth
• 1 tsp rosemary
• 1 tsp garlic salt
• 1/2 tsp ginger
• 1/4 tsp pepper
• 1 bay leaf
• 2 tsp oil (for IP)
• 2 tbsp arrowroot starch + 1/4 cup water (optional)

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Instructions

Slow Cooker

1. Add all ingredients EXCEPT kale to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Add kale and cook an additional 15 minute or until kale is soft.
4. Remove bay leaf before serving.

Instant Pot

1. Set Instant Pot to the high saute setting. Heat oil; add onion and cook, stirring occasionally, until tender, about 3-5 minutes.
2. Stir in remaining ingredients, close and seal vent.
3. Select manual setting and set time for 12 minutes. Quick release the pressure and stir in the kale. Cover, turn off Instant Pot and let sit until kale is soft, approximately 5 minutes.
4. Remove bay leaf before serving.

Optional step to thicken soup – Mix together 2 tbsp arrowroot starch & 1/4 cup water until well blended. Stir into slow cooker or Instant Pot (when kale added) after cooking has completed. Let sit in heated slow cooker until thickened, approximately 5 minutes.

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Notes

Cook time calculated for slow cooker

If you don’t like butternut squash you can substitute pumpkin or potatoes.

I used an slurry thickening agent to make this soup creamier. This is an optional step.

add optional ‘slurry’ to thicken to soup

If you chose to use  slurry, stir it in at the end of cook time. I stir mine in and then turn the heated slow cooker off. Within minutes my soup is already thickening.

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