Description
This Slow Cooker Chicken and Sweet Potato Chili is a hearty, comforting meal that combines tender chicken, sweet potatoes, beans, and a medley of spices simmered to perfection. Ideal for busy days, this recipe requires minimal prep and utilizes a slow cooker to develop rich flavors over several hours. Perfect served with your favorite toppings or alongside rice and cornbread.
Ingredients
Scale
Meat and Vegetables
- 2-3 boneless skinless chicken breasts (or thighs for extra juiciness)
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 diced bell pepper
- 1-2 diced jalapeños (optional, for added heat)
- 1 cup frozen or fresh corn
Canned Goods
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
Liquids and Seasonings
- 2 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- 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. Dice bell peppers and jalapeños as well if using.
- 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, bell pepper, jalapeños, and corn on top.
- Add Liquids and Spices: Pour in the diced tomatoes, tomato sauce, and chicken broth. Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper if using. 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 thoroughly cooked and tender.
- Shred the Chicken: Once cooked, shred the chicken directly in the slow cooker using two forks to integrate it into the chili.
- Adjust Consistency: For a thicker chili, mash some of the sweet potatoes with the back of a spoon. If the chili is too thick, add extra chicken broth gradually until the desired consistency is reached.
- Serve and Garnish: Spoon the chili into bowls and garnish with shredded cheese, sour cream, avocado, cilantro, or a squeeze of lime juice. Serve with rice, cornbread, or enjoy on its own.
Notes
- Using chicken thighs instead of breasts adds more juiciness and flavor.
- Cayenne pepper and jalapeños can be adjusted or omitted based on heat preference.
- For a vegetarian version, substitute chicken with extra beans or a plant-based protein.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- Adjust thickness by mashing sweet potatoes or adding more broth as needed.
