The Ultimate Comfort Food: Slow Cooker Chicken and Sweet Potato Chili

When the days get colder and you’re craving a hearty, satisfying meal, nothing beats the warmth and flavor of Slow Cooker Chicken and Sweet Potato Chili. This dish is packed with lean protein, fiber, and an array of bold spices that meld beautifully in a slow cooker, making it the perfect hands-off recipe for busy weekdays or lazy weekends.

The combination of tender chicken, sweet potatoes, and beans creates a delightful balance of flavors and textures. Whether you’re a chili traditionalist or someone who loves a creative twist, this recipe is bound to become a family favorite.

Why You’ll Love This Chili Recipe

Set It and Forget It: With just 15 minutes of prep, your slow cooker does all the heavy lifting while you go about your day.
Healthy and Wholesome: Packed with lean chicken, nutrient-dense sweet potatoes, and hearty beans, this dish is as nutritious as it is delicious.
Customizable: Adjust the spice level, swap out ingredients, or add your favorite toppings to make this chili uniquely yours.
Perfect for Meal Prep: Make a large batch and enjoy leftovers throughout the week—it reheats beautifully!

What Makes This Chili Special?

Sweet Potatoes: These naturally sweet and creamy root vegetables add a unique twist to the classic chili recipe, balancing the heat from the spices.
Beans: The combination of black and kidney beans not only adds heartiness but also makes this dish a great source of plant-based protein and fiber.
Rich, Spiced Broth: Chili powder, cumin, smoked paprika, and optional cayenne pepper create a bold, savory base that ties all the ingredients together.

Ingredients for Slow Cooker Chicken and Sweet Potato Chili

Main Ingredients

Chicken: Boneless, skinless chicken breasts or thighs. Thighs add extra juiciness, while breasts are leaner.
Sweet Potatoes: Peeled and cubed into bite-sized pieces for even cooking.
Beans: A mix of black beans and kidney beans, rinsed and drained.
Tomatoes: Canned diced tomatoes and tomato sauce for a rich, flavorful base.
Chicken Broth: Adds depth and keeps the chili from becoming too thick.

Seasonings and Add-ins

Spices: Chili powder, cumin, smoked paprika, and cayenne pepper for heat.
Vegetables: Onion, garlic, corn, and optional bell peppers or jalapeños.

Optional Garnishes

Sour cream, shredded cheese, diced avocado, cilantro, lime wedges, or tortilla chips.

Step-by-Step Instructions

1. Prep the Ingredients

Peel and cube the sweet potatoes.
Dice the onion and mince the garlic. Prepare any optional veggies, like bell peppers or jalapeños.

2. Assemble in the Slow Cooker

Place chicken breasts at the bottom of the slow cooker.
Layer sweet potatoes, beans, onion, garlic, and corn on top.
Pour in diced tomatoes, tomato sauce, and chicken broth.
Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper. Give everything a quick stir to combine.

3. Cook the Chili

Low Setting: Cook on low for 6-8 hours.
High Setting: Cook on high for 3-4 hours.

4. Shred the Chicken

Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the chili and stir.

5. Adjust Consistency

Mash some sweet potatoes with the back of a spoon to thicken the chili if desired. Add extra broth for a thinner consistency.

6. Serve and Garnish

Spoon the chili into bowls. Garnish with sour cream, shredded cheese, diced avocado, or fresh cilantro. Serve with cornbread, rice, or tortilla chips for a complete meal.

Serving Suggestions

Cornbread: The perfect side to soak up the rich, spicy broth.
Tortilla Chips: Add crunch and use them as scoops for the chili.
Rice or Quinoa: Serve over a bed of rice or quinoa for a heartier option.

Tips for the Best Chili

Choose the Right Chicken: Bone-in chicken adds more flavor, but boneless cuts are easier to shred.
Layer Ingredients Strategically: Place chicken at the bottom so it absorbs the most flavor.
Control the Heat: Adjust the cayenne pepper or add jalapeños for a spicier chili.
Make it Vegetarian: Swap chicken for extra beans and use vegetable broth instead of chicken broth.

FAQs

1. Can I freeze this chili?
Yes! Allow the chili to cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Reheat on the stovetop or in the microwave.

2. How do I make this chili thicker?
Mash some of the sweet potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the chili.

3. Can I make this chili spicier?
Absolutely! Add more cayenne pepper, diced jalapeños, or a splash of hot sauce.

Nutritional Information (Per Serving)

Calories: 325
Protein: 28g
Carbohydrates: 35g
Fat: 7g