If you’re looking for a bowl of comfort that feels like a warm hug on a chilly day, you have to try this Slow Cooker Chicken and Sweet Potato Chili Recipe. It combines tender, shredded chicken and hearty sweet potatoes with a symphony of spices that deliver bold flavor without overwhelming your taste buds. This dish is not only vibrant and colorful but also packed with protein and fiber, making it a wholesome treat that’s as nutritious as it is delicious. Whether you’re meal prepping for the week or seeking a simple crowd-pleaser, this chili brings ease and excitement to your slow cooker like no other.
Ingredients You’ll Need
Getting this Slow Cooker Chicken and Sweet Potato Chili Recipe just right depends on some straightforward, wholesome ingredients. Each component is chosen not only for its flavor but also for the texture and color it adds, creating a warm, inviting bowl you won’t want to put down.
- 1½ pounds boneless, skinless chicken breasts: The star protein that cooks to tender perfection and soaks up all the spices.
- 2 medium sweet potatoes (peeled and diced): Adds natural sweetness and a comforting, creamy texture to balance the chili’s spices.
- 1 (15 oz) can black beans (drained and rinsed): Brings heartiness and fiber to make the chili satisfying and nutritious.
- 1 (15 oz) can diced tomatoes (with juices): Provides acidity and moisture, giving the dish its rich, robust base.
- 1 cup low-sodium chicken broth: Deepens the flavor and helps everything simmer beautifully in the slow cooker.
- 1 small onion (diced): Adds sweetness and a subtle crunch that melds well with garlic and spices.
- 2 cloves garlic (minced): Sharp and aromatic, garlic enhances the chili’s warmth.
- 1 tablespoon chili powder: The essential spice that defines the chili flavor.
- 1 teaspoon ground cumin: Injects a smoky earthiness that pairs perfectly with the chicken and sweet potatoes.
- ½ teaspoon smoked paprika: Adds depth and a mild smoky note to the chili.
- ½ teaspoon salt: Balances all the flavors without overpowering.
- ¼ teaspoon black pepper: Offers a gentle kick that keeps each bite exciting.
- ¼ teaspoon cinnamon: A surprise ingredient that perfectly complements the sweetness of the potatoes while enriching the spice blend.
- Juice of 1 lime: Brightens the finished chili and elevates every ingredient.
- Chopped fresh cilantro for garnish: Adds a fresh, herbaceous note on top for a lovely finish.
How to Make Slow Cooker Chicken and Sweet Potato Chili Recipe
Step 1: Prepare the Ingredients
Begin by peeling and dicing the sweet potatoes into bite-sized pieces and mincing your garlic. Dice the onion finely to create a nice flavor base. These simple prep steps ensure that every ingredient will cook evenly and contribute perfectly to the final dish.
Step 2: Layer the Slow Cooker
Place the chicken breasts in the bottom of your slow cooker. Add the sweet potatoes, black beans, diced tomatoes with their juices, chicken broth, onion, garlic, and all the spices: chili powder, cumin, smoked paprika, salt, pepper, and cinnamon. Stir everything gently to combine, ensuring the chicken stays at the bottom to slowly absorb the flavors and cook through beautifully.
Step 3: Cook Low and Slow
Cover the slow cooker and set it on low for 6 to 7 hours. If you’re short on time, cook it on high for 3 to 4 hours. Low and slow cooking allows the chicken to become tender and shred easily, while the sweet potatoes soften to a melt-in-your-mouth consistency. The spices will fully develop, making the chili fragrant and rich.
Step 4: Shred the Chicken and Final Touches
Once the chicken is cooked through, remove it carefully from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir in the fresh lime juice. Give it a taste and adjust seasonings as needed – sometimes a little extra salt or a pinch more chili powder is just what the dish calls for.
How to Serve Slow Cooker Chicken and Sweet Potato Chili Recipe
Garnishes
Fresh cilantro always brightens the look and taste of this chili, but you can also add creamy avocado slices, a dollop of Greek yogurt, or sprinkle on some shredded cheese for extra richness. These garnishes make every bite feel indulgent while maintaining the dish’s wholesome roots.
Side Dishes
Serve this chili with warm cornbread or a crusty whole grain bread to soak up every last drop. A crisp green salad with a zesty vinaigrette can also complement the warm, hearty flavors perfectly, adding a refreshing contrast.
Creative Ways to Present
For a fun twist, serve the chili over a bed of cooked quinoa or brown rice, turning it into a vibrant bowl meal. Alternatively, you can use it as a filling for baked sweet potatoes or turn it into loaded chili nachos by topping tortilla chips with chili and your favorite garnishes.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Chicken and Sweet Potato Chili Recipe keeps really well in the refrigerator for up to 4 days. Store it in airtight containers to maintain freshness and flavor.
Freezing
It also freezes wonderfully. Portion the chili into freezer-safe containers or heavy-duty bags, leaving room for expansion. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual portions, stirring halfway to ensure even heating. Add a splash of broth or water if the chili thickens too much.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and a richer flavor to the chili. Just adjust the cooking time slightly if needed, but generally, it stays the same in the slow cooker.
Is this chili spicy?
The spice level is moderate and balanced with the warmth of cinnamon and sweetness of sweet potatoes. If you prefer it spicier, add a pinch of cayenne pepper or some diced jalapeños when layering your ingredients.
Can I make this Slow Cooker Chicken and Sweet Potato Chili Recipe in an Instant Pot?
Yes, you can prepare it in an Instant Pot by using the sauté function to combine ingredients and then pressure cooking for about 20 minutes. Let the pressure release naturally to keep the chicken tender.
What can I substitute if I don’t have sweet potatoes?
Butternut squash or regular potatoes work well as substitutes, although they will alter the sweetness slightly. Adjust cooking time based on the size of the vegetable pieces.
Is this recipe gluten-free and dairy-free?
Yes! This Slow Cooker Chicken and Sweet Potato Chili Recipe is both gluten-free and dairy-free, making it perfect for those with dietary restrictions.
Final Thoughts
This Slow Cooker Chicken and Sweet Potato Chili Recipe offers a perfect blend of flavors, textures, and nutrition that makes it a standout weeknight meal or cozy weekend treat. It’s easy enough for beginners, wholesome enough for health-conscious eaters, and delightful enough to become an instant family favorite. Give it a try—you’ll wonder how you ever made chili without it!
Print
Slow Cooker Chicken and Sweet Potato Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Chicken and Sweet Potato Chili is a hearty, nutritious, and flavorful meal perfect for easy weeknight dinners. Combining tender chicken breasts with sweet potatoes, black beans, and a blend of spices, this chili is cooked low and slow to develop rich flavors. It’s gluten-free, dairy-free, and packed with protein and fiber, making it a wholesome and comforting option for the whole family.
Ingredients
Protein and Vegetables
- 1½ pounds boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
Canned Goods
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes with juices
Liquids and Seasonings
- 1 cup low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon
- Juice of 1 lime
Garnish
- Chopped fresh cilantro
Instructions
- Prepare Ingredients: Begin by peeling and dicing the sweet potatoes and dicing the onion. Mince the garlic cloves to release their flavor.
- Layer in Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of your 6-quart slow cooker. Add the diced sweet potatoes, black beans (drained and rinsed), diced tomatoes with their juices, low-sodium chicken broth, diced onion, and minced garlic on top of the chicken.
- Add Spices and Mix: Sprinkle the chili powder, ground cumin, smoked paprika, salt, black pepper, and cinnamon over the ingredients in the slow cooker. Stir gently to combine the flavors evenly.
- Slow Cook: Cover the slow cooker and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours. The chicken should be cooked through and the sweet potatoes tender when ready.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Final Seasoning: Stir in the fresh lime juice to brighten the flavors. Taste and adjust seasoning as needed for salt or spice.
- Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve warm for a satisfying meal.
Notes
- Top with avocado slices, Greek yogurt, or shredded cheese for extra creaminess and flavor.
- This chili freezes very well, making it an excellent choice for meal prep or enjoying leftovers.
