Slow Cooker Chicken and Sweet Potato Chili

Enjoy a warm, hearty meal with this delicious slow cooker chicken and sweet potato chili. Perfect for busy weeknights, this recipe combines tender chicken, sweet potatoes, and a flavorful blend of spices for a comforting dish everyone will love.

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts or thighs
• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

Start by placing the chicken in the slow cooker. Add the diced sweet potatoes, black beans, diced tomatoes, and chopped onion on top. Sprinkle the minced garlic, chili powder, cumin, paprika, cayenne pepper, salt, and pepper over the ingredients.

Pour the chicken broth over everything. Cover the slow cooker with the lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and the sweet potatoes are tender.

Once cooking is complete, shred the chicken with two forks directly in the slow cooker or remove and chop before returning. Stir the chili to combine all flavors.

Serve hot, garnished with fresh cilantro if desired. This chili pairs well with rice, cornbread, or a side salad for a complete meal.

Tips for Success

• Use boneless, skinless chicken for easy shredding.
• Adjust the spice level by adding more or less cayenne pepper.
• For a thicker chili, remove the lid during the last 30 minutes of cooking to reduce the liquid.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.