Description
This Slow Cooker Chicken and Sweet Potato Chili is a hearty, flavorful dish perfect for a comforting meal. Packed with tender chicken, nutrient-rich sweet potatoes, beans, and a blend of warming spices, it’s a simple, hands-off recipe that simmers to perfection in the slow cooker. Ideal for busy days and feeding a crowd, this chili combines wholesome ingredients with a touch of heat for a delicious and satisfying dinner.
Ingredients
Scale
Proteins
- 2-3 boneless skinless chicken breasts (or thighs for extra juiciness)
Vegetables and Beans
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen or fresh corn
- 1 diced bell pepper
- 1-2 diced jalapeños (optional, for added heat)
Liquids and Tomato Products
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups chicken broth
Spices
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for heat)
For Serving
- Lime juice (for serving)
Instructions
- Prep the Ingredients: Peel and cube the sweet potatoes into bite-sized pieces. Dice the onion and mince the garlic. If using, dice the bell peppers and jalapeños as well.
- Assemble in the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Add the sweet potatoes, black beans, kidney beans, onion, garlic, corn, bell pepper, and jalapeños on top.
- Add Liquids and Spices: Pour in the diced tomatoes, tomato sauce, and chicken broth. Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper (if using) over the ingredients. Stir gently to combine.
- Cook the Chili: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Once the chicken is cooked through, shred it directly in the slow cooker using two forks to distribute it evenly through the chili.
- Adjust Consistency: If you prefer a thicker chili, mash some of the sweet potatoes with the back of a spoon to thicken the sauce. If the chili is too thick, add additional chicken broth to reach your desired consistency.
- Serve and Garnish: Spoon the chili into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro, or a squeeze of lime juice. Serve alongside rice, cornbread, or enjoy on its own.
Notes
- For extra juiciness, use chicken thighs instead of breasts.
- Adjust the amount of jalapeños and cayenne pepper according to your heat preference.
- You can prepare the chili a day ahead; the flavors will deepen as it sits.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make it vegetarian, omit the chicken and use vegetable broth.
- Add toppings like shredded cheese, sour cream, or avocado for added creaminess and flavor.
