Cozy Slow Cooker Chicken and Sweet Potato Chili Recipe

Crafting a hearty slow cooker chicken and sweet potato chili brings comfort to your kitchen on chilly evenings.

Aromas of warm spices will drift through your home, promising a delicious meal ahead.

Tender chicken pieces mingle with chunks of sweet potato, creating a robust and satisfying dish.

Beans and vibrant vegetables add layers of flavor and nutrition to this cozy recipe.

Minimal prep work means you can toss ingredients into the slow cooker and let magic happen throughout the day.

Rich, hearty flavors develop slowly, ensuring each bite is packed with depth and warmth.

Fire up your slow cooker and treat yourself to a bowl of pure, soul-warming goodness.

Good Sides for Sweet Potato Chili

• Pair Sweet Corn Cornbread: Crumble a slice of warm, slightly sweet cornbread alongside the chili to soak up the rich, spicy sauce and add a delightful textural contrast.
• Complement with Crisp Amber Ale: Select a malty amber ale that balances the chili's heat and complements its smoky undertones, creating a harmonious flavor experience.
• Refresh with Zesty Lime Margarita: Mix a tangy margarita to cut through the hearty chili, with fresh lime juice echoing the citrusy garnish and cooling the dish's spiciness.
• Top with Cool Cilantro-Lime Sour Cream: Whip together sour cream, chopped cilantro, and lime zest to create a creamy, bright topping that enhances the chili's complex flavors.

Ways to Switch Up Sweet Potato Chili

• Vegetarian Version: Replace chicken with firm tofu or plant-based chicken alternatives, ensuring protein content remains balanced and texture stays hearty.
• Keto-Friendly Edition: Swap sweet potatoes with cauliflower florets, eliminate beans, use low-carb vegetables, and increase protein content with additional chicken or ground meat.
• Spicy Southwest Remix: Boost heat by adding extra cayenne pepper, incorporating diced green chiles, and mixing in chipotle powder for a smoky, intense flavor profile.
• Gluten-Free Adaptation: Confirm all ingredients are certified gluten-free, particularly broth and tomato sauce, and serve with gluten-free accompaniments like cauliflower rice or corn tortillas.

FAQs

• Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts. Just add an extra 1-2 hours to the cooking time and ensure the chicken reaches an internal temperature of 165°F before shredding.

• Is this chili spicy?

The spice level depends on the amount of cayenne pepper you add. For a mild version, skip the cayenne. For more heat, gradually increase the amount to suit your taste preference.

• Can I make this recipe vegetarian?

Absolutely! Replace chicken with extra firm tofu or additional beans. Use vegetable broth instead of chicken broth to maintain a similar flavor profile.

• How can I make this chili more protein-rich?

Add more beans like chickpeas or white beans. You can also include quinoa or increase the amount of chicken for additional protein content.

Reasons to Enjoy Sweet Potato Chili

• Dump all ingredients into the slow cooker and let it work its magic without constant monitoring or complex cooking techniques.
• Packed with protein from chicken, fiber-rich sweet potatoes, and a variety of beans, creating a balanced and wholesome meal in one pot.
• Easily adaptable with optional toppings and spice levels, making it perfect for different taste preferences and dietary needs.
• Requires minimal chopping and preparation, delivering a hearty, robust chili with deep, satisfying flavors that develop slowly throughout cooking.

Key Ingredients for Sweet Potato Chili

• Chicken Breasts: Tender meat that provides the main protein for the chili.

• Black Beans, Kidney Beans: Hearty legumes that add texture and plant-based protein.
• Sweet Potatoes: Creamy root vegetable that adds sweetness and thickness to the chili.
• Corn: Sweet kernels that bring additional texture and flavor.
• Onion: Aromatic base that adds depth to the chili.
• Garlic: Flavor-enhancing ingredient with robust taste.

• Diced Tomatoes: Tangy base that helps create the chili's sauce.
• Tomato Sauce: Smooth sauce that adds richness.
• Chicken Broth: Liquid that helps cook and blend flavors.
• Chili Powder: Signature spice blend for classic chili taste.
• Cumin: Warm spice that adds earthy undertones.
• Smoked Paprika: Smoky spice that enhances depth of flavor.
• Cayenne Pepper: Optional spice for heat.

• Shredded Cheese, Sour Cream, Avocado, Cilantro, Lime Juice: Fresh garnishes that customize the chili's final flavor.

Cooking Instructions for Sweet Potato Chili

Step 1: Prepare Veggie Base

Grab your cutting board and start chopping sweet potatoes into small, bite-sized cubes.

Peel them first for a smooth texture.

Dice onions and mince garlic finely.

If you want extra kick, chop bell peppers or jalapeños into tiny pieces.

Step 2: Layer Ingredients in Slow Cooker

Place whole chicken breasts at the bottom of the slow cooker.

• Sweet potato cubes
• Black beans
• Kidney beans
• Diced onions
• Minced garlic
• Corn kernels

Step 3: Add Liquid and Spices

Pour in diced tomatoes, tomato sauce, and chicken broth.

• Chili powder
• Cumin
• Smoked paprika
• Cayenne pepper (optional for heat)

Stir everything to combine and distribute spices evenly.

Step 4: Slow Cook to Perfection

Cover the slow cooker and let it work its magic.

Cook on low setting for 6-8 hours or high setting for 3-4 hours until chicken is tender and fully cooked.

Step 5: Shred and Thicken

Use two forks to shred chicken directly in the slow cooker.

For a thicker chili, mash some sweet potato chunks with the back of a spoon.

If it seems too thick, splash in more chicken broth to reach your ideal consistency.

Step 6: Serve and Garnish

Ladle chili into bowls and go wild with toppings.

Sprinkle shredded cheese, dollop sour cream, add sliced avocado, scatter fresh cilantro, or squeeze lime juice.

Pair with rice or cornbread for a complete meal.

Chili Tips That Help It Shine

• Use two forks to pull apart the cooked chicken breasts inside the slow cooker for tender, even shreds that blend seamlessly with the chili.
• Adjust cayenne pepper carefully to manage heat intensity, adding gradually for those who prefer milder or spicier flavors.
• Mash some sweet potatoes against the side of the slow cooker to create a natural, creamy texture without adding extra thickeners.
• Toast ground spices like cumin and chili powder in a dry skillet for 30 seconds before adding to enhance their aromatic qualities and intensify the overall taste.
• Add extra chicken broth if the chili becomes too thick, ensuring a perfect consistency that suits your preference without compromising flavor.

Best Ways to Store and Reheat Sweet Potato Chili

• Transfer cooled chili to airtight containers and store in the refrigerator for up to 4 days. Seal tightly to prevent odor absorption and maintain freshness.
• Pour chili into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months. Label with date and contents.
• Place desired portion in microwave-safe dish. Cover with microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.
• Pour chili into saucepan. Add splash of chicken broth to prevent sticking. Warm over medium-low heat, stirring occasionally. Heat until steaming and temperature reaches 165°F for food safety.

Slow Cooker Chicken and Sweet Potato Chili Recipe

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4.6 from 38 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Hearty slow cooker chicken and sweet potato chili brings comfort and warmth to winter meals. Packed with tender chicken, creamy sweet potatoes, and rich spices, this chili promises a satisfying dinner you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 2 to 3 boneless skinless chicken breasts (or thighs)
• 1 can (15 ounces / 425 grams) black beans (rinsed and drained)
• 1 can (15 ounces / 425 grams) kidney beans (rinsed and drained)

Vegetables and Produce:

• 2 medium sweet potatoes (peeled and cubed)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 cup frozen or fresh corn
• 1 diced bell pepper (optional)
• 1 to 2 diced jalapeños (optional)

Liquid and Sauce Ingredients:

• 1 can (14 ounces / 397 grams) diced tomatoes
• 1 can (8 ounces / 227 grams) tomato sauce
• 2 cups chicken broth
• Lime juice (for serving)

Spices:

• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper (optional, for heat)

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Instructions

1. Transform sweet potatoes into petite, uniform cubes, ensuring even cooking and texture throughout the chili.
2. Finely chop onions and garlic, creating an aromatic flavor base for the dish. Optionally dice bell peppers or jalapeños for additional complexity.
3. Arrange raw chicken breasts as the foundational layer inside the slow cooker, which will absorb surrounding seasonings during cooking.
4. Layer remaining ingredients – sweet potatoes, black and kidney beans, onions, garlic, and corn – atop the chicken, creating a colorful ingredient mosaic.
5. Cascade diced tomatoes, tomato sauce, and chicken broth over the ingredients. Sprinkle chili powder, cumin, smoked paprika, and cayenne pepper, distributing spices evenly for balanced flavor profile.
6. Secure slow cooker lid and allow contents to simmer: 6-8 hours on low temperature or 3-4 hours on high temperature until chicken becomes tender.
7. Gently separate chicken into shredded strands directly within the slow cooker, integrating meat seamlessly with surrounding ingredients.
8. Crush select sweet potato chunks against cooker’s interior to naturally thicken sauce, creating a robust and hearty consistency.
9. Adjust liquid volume by incorporating additional chicken broth if mixture appears too dense, maintaining ideal chili texture.
10. Transfer chili into serving bowls and embellish with preferred garnishes like cheese, sour cream, avocado, cilantro, or fresh lime juice. Pair with rice, cornbread, or enjoy independently.

Notes

• Prepare sweet potatoes uniformly to ensure even cooking and consistent texture throughout the chili.
• Consider using boneless chicken thighs instead of breasts for richer, more tender meat that won’t dry out during slow cooking.
• For a vegetarian version, replace chicken with extra firm tofu or additional beans, and use vegetable broth to maintain robust flavor depth.

• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4 hours (high)
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 6 g
• Sodium: 700 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 10 g
• Protein: 24 g
• Cholesterol: 70 mg