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Slow Cooker Chicken and Sweet Potato Chili

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A hearty and flavorful slow cooker chili made with tender chicken, sweet potatoes, and a blend of spices for a comforting and nutritious meal.

Ingredients

Units Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. In a skillet over medium heat, add olive oil and sauté onion, bell pepper, and garlic until softened, about 3-4 minutes.
  2. Transfer sautéed vegetables to a slow cooker. Add chicken breasts, sweet potatoes, black beans, diced tomatoes, and chicken broth.
  3. Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and sweet potatoes are tender.
  5. Remove chicken from the slow cooker, shred it with two forks, then return it to the chili and stir well.
  6. Serve hot, garnished with fresh cilantro, avocado, or a dollop of sour cream if desired.

Notes

  • For a thicker chili, mash some of the sweet potatoes after cooking.
  • You can substitute black beans with kidney or pinto beans.
  • This chili freezes well for up to 3 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/slow-cooker-chicken-and-sweet-potato-chili/