Description
This Slow Cooker Chicken Sweet Potato Chili is a hearty and nutritious meal that combines tender chicken breasts, sweet potatoes, black beans, and tomatoes, slow-cooked to perfection with bold chili spices. Easy to prepare and packed with flavor, it’s an ideal dish for busy days and cozy dinners. Serve with your favorite toppings like cilantro, diced avocado, shredded cheese, or sour cream for a delicious and comforting bowl of chili.
Ingredients
Scale
Main Ingredients
- 2 chicken breasts (about 1 lb or 450 g)
- 2 medium sweet potatoes (about 1 lb or 450 g), peeled and diced
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 can (14.5 oz or 410 g) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 cups chicken broth (about 1 liter)
- Salt and pepper to taste
Optional Toppings
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Dollop of sour cream
Instructions
- Gather Ingredients: Collect all necessary ingredients to ensure a smooth cooking process.
- Prepare Vegetables and Chicken: Peel and dice the sweet potatoes into bite-sized pieces. Leave the chicken breasts whole to cook and shred later.
- Layer Ingredients in Slow Cooker: Start by layering the diced sweet potatoes, followed by chopped onion, minced garlic, drained black beans, diced tomatoes, and place the whole chicken breasts on top.
- Add Spices and Broth: Sprinkle chili powder, ground cumin, salt, and pepper evenly over the layers. Pour in the chicken broth, ensuring all ingredients are covered.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and sweet potatoes are cooked through.
- Shred Chicken and Combine: Remove chicken breasts and shred them with two forks. Return shredded chicken to the slow cooker and stir the chili thoroughly to combine all flavors.
- Serve: Ladle the chili into bowls and top with your favorite optional toppings such as chopped cilantro, diced avocado, shredded cheese, or sour cream. Enjoy warm.
Notes
- For a spicier chili, add a pinch of cayenne pepper or some chopped jalapeños.
- You can substitute black beans with pinto or kidney beans if preferred.
- To make it lower in sodium, use low-sodium chicken broth and rinse canned beans thoroughly.
- This chili can be refrigerated for up to 4 days and freezes well for up to 3 months.
- Shredding the chicken after cooking helps distribute the meat evenly throughout the chili.
