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
Scale
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.
