If you’re on the hunt for a hearty, comforting meal that practically makes itself, let me introduce you to this Slow Cooker Chicken and Sweet Potato Chili Recipe. This dish marries tender chicken, naturally sweet potatoes, and a vibrant mix of beans and spices to create a rich, cozy bowl of flavors that’s perfect for any day you want to come home to something warm and satisfying. The slow cooker does all the heavy lifting, allowing the spices to deeply infuse while the chicken becomes unbelievably tender, making it an absolute favorite for busy weeknights or lazy weekends alike.
Ingredients You’ll Need
These ingredients are straightforward but essential – each one bringing a unique texture, color, or burst of flavor that turns this chili into a truly memorable dish. From the sweetness of the potatoes to the warmth of the spices, every item in this list plays a starring role.
- Boneless (skinless) chicken breasts or thighs: Thighs add extra juiciness, but breasts work beautifully for lean protein.
- Sweet potatoes: Peeled and cubed, they add natural sweetness and a lovely soft texture as they cook down.
- Black beans: Rinsed and drained, these add heartiness and a creamy bite.
- Kidney beans: Another layer of texture and color to round out the bean mix.
- Diced tomatoes: The acidic base that keeps the chili bright and fresh.
- Tomato sauce: Adds depth and a silky tomato richness to the broth.
- Chicken broth: Keeps everything moist and infuses mild savory notes.
- Onion: Diced, they bring a subtle sweetness and aromatic base flavor.
- Garlic: Minced for bursts of savory depth.
- Chili powder: The cornerstone spice that delivers classic chili warmth.
- Cumin: Adds earthiness and a smoky undertone.
- Smoked paprika: Deepens the smoky flavor, making it rich and inviting.
- Cayenne pepper (optional): A little heat boost if you like your chili with a kick.
- Corn: Fresh or frozen, they provide a sweet pop and textural contrast.
- Bell pepper: Diced for crunch and vibrant color.
- Jalapeños: Dice carefully for lively heat, adjusted to your preference.
- Lime juice: Added at serving time to brighten and balance the flavors.
How to Make Slow Cooker Chicken and Sweet Potato Chili Recipe
Step 1: Prep the Ingredients
Start by peeling and cubing your sweet potatoes into bite-sized pieces to ensure they cook evenly. Dice the onion and mince the garlic to infuse the chili with their classic aroma. If you love a lively kick, go ahead and finely dice the bell peppers and jalapeños as well.
Step 2: Assemble in the Slow Cooker
Place your chicken breasts or thighs at the bottom of the slow cooker. Layer the sweet potatoes, black beans, kidney beans, diced onion, garlic, corn, bell pepper, and jalapeños (if using) on top. Pour in the diced tomatoes, tomato sauce, and chicken broth, then sprinkle your chili powder, cumin, smoked paprika, and cayenne pepper over everything for an even flavor coat.
Step 3: Cook the Chili
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking time lets the flavors meld beautifully and ensures the chicken becomes tender enough to shred effortlessly right in the pot.
Step 4: Shred the Chicken
Once the chicken is cooked through, grab two forks and shred it directly in the slow cooker. This step fills the chili with warm, stringy chicken pieces that soak up the delicious sauce.
Step 5: Adjust the Consistency
If the chili seems too runny, use the back of a spoon to mash some of the sweet potatoes, naturally thickening the sauce. On the other hand, if it feels too thick, stir in a little more chicken broth until it reaches your perfect comfort food consistency.
How to Serve Slow Cooker Chicken and Sweet Potato Chili Recipe
Garnishes
Adding garnishes turns this chili into an experience. Try shredded cheese that melts right on top, a dollop of sour cream to balance the spice, creamy avocado slices for richness, fresh cilantro for brightness, and a generous squeeze of lime juice to cut through the warmth with a fresh zing.
Side Dishes
This chili pairs wonderfully with simple sides like fluffy white rice that soaks up every bit of the sauce or warm cornbread, which adds a slightly sweet crunch alongside your bowl. Tortilla chips or a fresh salad also complement the meal beautifully.
Creative Ways to Present
For a fun twist, serve your chili in hollowed-out bell peppers or over baked sweet potatoes for a comforting, hearty meal. It also makes an excellent side to tacos or loaded nachos, bringing an unexpected but welcome flavor punch.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Chicken and Sweet Potato Chili Recipe keeps incredibly well in the fridge for up to 4 days. Store it in an airtight container so the flavors develop even further, making your leftovers taste just as good as the first serving.
Freezing
You can freeze this chili in portion-sized containers for up to 3 months. Just make sure it has cooled completely before sealing and freezing, so it stays fresh and delicious whenever you’re ready for a quick meal.
Reheating
Reheat your chili gently on the stove over medium heat or in the microwave, stirring occasionally. If it’s thickened too much in the fridge or freezer, add a splash of chicken broth or water to bring it back to a perfect, cozy consistency.
FAQs
Can I use chicken thighs instead of breasts in the Slow Cooker Chicken and Sweet Potato Chili Recipe?
Absolutely! Chicken thighs add more juiciness and flavor due to their higher fat content, making the chili even richer and more tender.
How spicy is the chili and can I adjust the heat?
The heat level is quite customizable. The recipe includes optional cayenne pepper and jalapeños, so you can leave those out or add more depending on your spice tolerance.
Can I make this chili vegetarian?
Definitely! Simply omit the chicken and increase the beans or add other hearty vegetables like zucchini or mushrooms to maintain that satisfying texture.
Should I shred the chicken before or after cooking?
It’s best to shred the chicken after it’s fully cooked in the slow cooker. This keeps the chicken moist and ensures it soaks up the chili’s delicious flavors.
Is it necessary to peel the sweet potatoes?
Peeling sweet potatoes is recommended for a smoother texture in the chili, but if you prefer extra fiber and don’t mind a bit of added texture, leaving the skin on is perfectly fine.
Final Thoughts
I promise, once you try this Slow Cooker Chicken and Sweet Potato Chili Recipe, it’ll become one of your go-to comfort meals. It’s easy to prepare, packed with layers of flavors, and wonderfully versatile. There’s something so rewarding about coming home to a pot full of cozy goodness that feels made just for you. Give it a try and watch it become a family favorite that you’ll want to make again and again.
Print
Slow Cooker Chicken and Sweet Potato Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken and Sweet Potato Chili is a hearty, flavorful dish perfect for cozy meals. It combines tender chicken breasts, sweet potatoes, beans, and a blend of chili spices slow-cooked to perfection, delivering a comforting and nutritious meal with minimal effort.
Ingredients
Protein
- 2–3 boneless skinless chicken breasts (or thighs for extra juiciness)
Vegetables & 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)
Tomatoes & Liquids
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups chicken broth
Spices & Seasonings
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
Garnish & Serving
- Lime juice (for serving)
- Optional: shredded cheese, sour cream, avocado, cilantro
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. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper if using to evenly distribute the flavors.
- 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 Chicken: Once the chicken is cooked through, shred it directly in the slow cooker using two forks, mixing it into the chili.
- Adjust Consistency: For 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 more chicken broth until you reach the 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 with rice, cornbread, or enjoy on its own.
Notes
- You can substitute chicken thighs for breasts for moister meat.
- Adjust the heat by varying the amount of jalapeños and cayenne pepper.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Adding a squeeze of fresh lime juice right before serving brightens the flavors beautifully.
