Why You’ll Love This Recipe
Slow Cooker Chicken and Sweet Potato Chili is a hearty, comforting dish that blends tender chunks of chicken, sweet potatoes, beans, and bold spices into a rich, flavorful chili. This recipe is easy to prepare and perfect for chilly days, busy weeknights, or meal prepping. The slow cooker does all the work, delivering a nutritious and satisfying meal with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breastssweet potatoesblack beansdiced tomatoeschicken brothoniongarlicchili powdercuminpaprikasalt and pepperolive oillime juicefresh cilantro (optional for garnish)
directions
Heat olive oil in a skillet over medium heat and sauté the onions and garlic until fragrant.
Place the chicken breasts in the bottom of the slow cooker.
Add the sautéed onions and garlic on top of the chicken.
Add diced sweet potatoes, black beans, diced tomatoes, chicken broth, and all spices (chili powder, cumin, paprika, salt, and pepper).
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken and sweet potatoes are tender.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir in fresh lime juice and adjust seasoning if needed.
Serve hot, garnished with chopped cilantro if desired.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 6-7 hours (low) or 3-4 hours (high)Total time: 6.5 to 7.5 hours
Variations
Use ground turkey instead of chicken for a twist on the classic.
Add corn or bell peppers for extra veggies and sweetness.
Swap black beans for kidney or pinto beans based on your preference.
Top with avocado, sour cream, or shredded cheese for a richer flavor.
Use smoked paprika for a deeper, smoky taste.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze in portioned containers for up to 3 months.Reheat in the microwave or on the stovetop until warmed through, adding a splash of broth if needed.
FAQs
Can I use frozen chicken?
Yes, but it’s best to thaw it first for even cooking and food safety.
Is this chili spicy?
It has a mild to medium spice level, but you can adjust the chili powder to your taste.
Can I make it vegetarian?
Yes, omit the chicken and use extra beans or tofu for a plant-based version.
Do I need to peel the sweet potatoes?
Peeling is recommended for a smoother texture, but it’s optional.
What if I don’t have a slow cooker?
You can cook it on the stovetop in a large pot over low heat for 1-2 hours, stirring occasionally.
Can I add quinoa or rice?
Yes, cooked quinoa or rice can be stirred in at the end for added bulk.
Does this recipe double well?
Yes, simply double all ingredients and use a larger slow cooker.
Can I cook it overnight?
Yes, use the low setting and let it cook overnight, then refrigerate in the morning.
Can I add green chilies?
Absolutely, they’ll add a pleasant kick to the flavor.
Is it kid-friendly?
Yes, the mild spices and sweet potatoes make it appealing to children.
Conclusion
Slow Cooker Chicken and Sweet Potato Chili is a wholesome, flavorful meal that’s both easy to make and deeply satisfying. With minimal prep and the convenience of a slow cooker, you can enjoy a warm, nourishing bowl of chili anytime. Perfect for family dinners, gatherings, or meal prep, this chili is sure to become a cozy favorite in your home.
Print
Slow Cooker Chicken and Sweet Potato Chili
- Prep Time: 15 mins
- Cook Time: 6 hrs (low) / 3 hrs (high)
- Total Time: 6 hrs 15 mins (low)
- Yield: 6 servings 1x
- Category: Chili/Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Description
A hearty, warming chili made easy in the slow cooker, featuring tender chicken, sweet potatoes, beans, and warming spices—perfect for a comforting meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional toppings: chopped cilantro, avocado slices, Greek yogurt or sour cream, shredded cheese
Instructions
- Place the chicken, sweet potatoes, onion, garlic, and bell pepper into the slow cooker.
- In a bowl, whisk together diced tomatoes, chicken broth, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Pour the tomato and spice mixture over the ingredients in the slow cooker.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and sweet potatoes are tender.
- Remove the chicken and shred it with two forks, then return it to the slow cooker and stir to combine.
- Add the drained beans, stirring them in. Cook an additional 15–20 minutes to heat the beans through.
- Serve hot with desired toppings such as cilantro, avocado, yogurt or sour cream, and shredded cheese.
Notes
- Can substitute chicken thighs for richer flavor.
- Adjust chili powder to taste for more or less heat.
- Make it gluten-free by ensuring tomato paste and broth are certified.
- To add depth, stir in a dash of lime juice just before serving.
- Leftovers store well and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: forty-five g
- Fiber: 9 g
- Protein: 25 g
- Cholesterol: 60 mg
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