If you are looking for a cozy, hearty meal that feels like a warm hug on a chilly day, look no further than this Slow Cooker Chicken and Sweet Potato Chili Recipe. It perfectly marries tender chicken with the natural sweetness of sweet potatoes, all bathing in a fragrant blend of spices and tomato richness. This chili is not only packed with flavor but also incredibly simple to prepare, making it an ideal dish for busy days when you want something nourishing without the fuss.
Ingredients You’ll Need
Gathering fresh, wholesome ingredients is the first step to transforming this chili into a bowl of comfort and nutrition. Each component plays a vital role, from the protein-packed chicken to the vibrant spices that gently warm the soul.
- 1½ pounds boneless, skinless chicken breasts: The star protein providing tender, juicy bites once shredded.
- 2 medium sweet potatoes (peeled and diced): Adds a lovely sweetness and soft texture that balances the spices beautifully.
- 1 (15 oz) can black beans (drained and rinsed): Boosts fiber and adds subtle earthiness to the chili.
- 1 (15 oz) can diced tomatoes (with juices): Provides acidity and depth, keeping the chili vibrant and saucy.
- 1 cup low-sodium chicken broth: Keeps the chili moist and helps meld the flavors as it cooks.
- 1 small onion (diced): Offers a foundational sweetness and aroma.
- 2 cloves garlic (minced): Adds a punch of fragrant warmth.
- 1 tablespoon chili powder: The essential spice that brings classic chili heat and complexity.
- 1 teaspoon ground cumin: Infuses the chili with earthy undertones.
- ½ teaspoon smoked paprika: Gives a subtle smoky depth that elevates the dish.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon black pepper: Adds a mild, peppery bite to balance the sweetness.
- ¼ teaspoon cinnamon: A surprising twist that lends warmth and enhances the chili’s depth.
- Juice of 1 lime: Brightens the finished chili with fresh acidity.
- Chopped fresh cilantro for garnish: Brings a fresh, herbaceous note just before serving.
How to Make Slow Cooker Chicken and Sweet Potato Chili Recipe
Step 1: Prepare Your Ingredients
Start by peeling and dicing the sweet potatoes into bite-sized pieces and finely dicing the onion. Mince the garlic cloves so their flavor can easily infuse the chili. Having everything ready simplifies the cooking process and ensures an even cook throughout.
Step 2: Layer into the Slow Cooker
Place the chicken breasts at the bottom of your slow cooker. This base will cook gradually, soaking in all the seasoning. Next, add the diced sweet potatoes, rinsed black beans, diced tomatoes with their juices, and diced onion. Sprinkle the chili powder, cumin, smoked paprika, salt, black pepper, and cinnamon over the veggies and chicken. Pour in the chicken broth last to combine everything perfectly for slow cooking.
Step 3: Cook Low and Slow
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The low setting lets all the flavors marry beautifully while the chicken becomes tender and the sweet potatoes soften just right. This is where the magic happens—the slow cooker does all the hard work while you relax.
Step 4: Shred and Finish
Once cooking is done, remove the chicken breasts carefully and shred them using two forks. Return the shredded chicken to the slow cooker and stir everything together. Finally, squeeze in the juice of one lime to add a fresh, zesty brightness that cuts through the richness. Taste and adjust seasoning if needed—it’s all about balance here!
How to Serve Slow Cooker Chicken and Sweet Potato Chili Recipe
Garnishes
A sprinkle of chopped fresh cilantro adds a burst of vibrant color and an herbal finish that lifts each spoonful. Feel free to top with creamy avocado slices, a dollop of Greek yogurt, or shredded cheese to bring richness and extra indulgence.
Side Dishes
This chili pairs wonderfully with warm cornbread or crusty bread to soak up the delicious sauce. For a lighter touch, a crisp green salad or steamed greens complement the spicy, hearty bowl beautifully.
Creative Ways to Present
For a fun twist, serve the chili in hollowed-out sweet potatoes or alongside creamy polenta for an elegant comfort meal. You can also turn it into a chili-stuffed baked potato or layer it over nachos with melted cheese for a crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
Let the chili cool completely before transferring it to airtight containers. It will keep well in the refrigerator for 3 to 4 days, making it perfect for easy lunches or quick dinners during the week.
Freezing
This Slow Cooker Chicken and Sweet Potato Chili Recipe freezes exceptionally well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave until warmed through. Stir occasionally to keep the chili smooth and evenly heated. If it thickens too much, add a splash of chicken broth or water to restore the perfect consistency.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to increase the cooking time slightly to ensure the chicken cooks through completely. Cooking on low for closer to 7 hours will do the trick.
Is this chili spicy?
The chili has a mild to medium heat thanks to the chili powder and spices, but it’s very adaptable. If you prefer more heat, add some cayenne pepper or chopped jalapeños before cooking.
Can I substitute other types of beans?
Absolutely! Pinto beans, kidney beans, or even chickpeas can be swapped in depending on what you have on hand or your taste preference. Just make sure they are cooked or canned for best results.
How do I make this recipe dairy-free?
This chili is naturally dairy-free, but if you add toppings like cheese or yogurt, opt for plant-based alternatives to keep it fully dairy-free.
Can I use a different cooking method?
While the slow cooker is ideal for developing those rich flavors without much hands-on time, you can make this chili on the stove using a heavy pot. Simmer gently for about 1 to 1½ hours, stirring occasionally, until the chicken is cooked and the sweet potatoes are tender.
Final Thoughts
You really can’t go wrong with this Slow Cooker Chicken and Sweet Potato Chili Recipe—it’s a delightful blend of flavors and textures that feels both wholesome and indulgent. Whether you’re cooking for a weeknight dinner or meal prepping for busy days ahead, it delivers that comforting warmth with minimal effort. Give it a try, and you might just find a new favorite to cozy up with any time of year!
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 hearty Slow Cooker Chicken and Sweet Potato Chili is a nutritious and comforting meal perfect for busy days. Tender chicken breasts slow-cooked with sweet potatoes, black beans, and aromatic spices create a flavorful, wholesome chili that’s naturally gluten-free and dairy-free. Easy to prepare and packed with protein and fiber, it’s a delicious way to enjoy a healthy American-inspired main course.
Ingredients
Main Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes with juices
- 1 cup low-sodium chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
Spices & Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- Juice of 1 lime
Garnish
- Chopped fresh cilantro
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes, mince garlic, dice onion, and drain and rinse black beans. Gather all spices and liquids.
- Layer Ingredients in Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker. Add the diced sweet potatoes, black beans, diced tomatoes with juices, chicken broth, diced onion, and minced garlic on top.
- Add Spices and Stir: Sprinkle chili powder, ground cumin, smoked paprika, salt, black pepper, and cinnamon over the ingredients. Stir gently to combine all components evenly, ensuring spices are well distributed.
- Cook the Chili: 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 done.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken back to the slow cooker and stir to combine.
- Add Lime Juice and Final Seasoning: Stir in the juice of one lime, then taste the chili and adjust seasoning if necessary for salt or spice levels.
- Serve and Garnish: Serve the chili warm, garnished with chopped fresh cilantro. Optional toppings such as avocado slices, Greek yogurt, or shredded cheese can be added as desired.
Notes
- Top with avocado slices, Greek yogurt, or shredded cheese for extra flavor and creaminess.
- This chili freezes well, making it ideal for meal prep or saving leftovers.
- For a spicier version, add cayenne pepper or chopped jalapeños during cooking.
- Ensure the slow cooker is large enough (6-quart recommended) to accommodate all ingredients comfortably.
