There’s a certain magic that happens when the days get shorter, the leaves turn crimson and gold, and the air carries a crisp chill. It’s the perfect invitation to cozy up indoors, and for me, that always translates to the comforting aroma of chili wafting from the kitchen. But not just any chili – my family has wholeheartedly embraced a Slow Cooker Chicken and Sweet Potato Chili that has become our autumn and winter staple. Honestly, I stumbled upon this recipe somewhat by accident, looking for a healthier twist on our usual beef-based chili. What I discovered was a revelation. The sweetness of the potatoes perfectly complements the savory chicken and the warm spice blend, creating a depth of flavor that’s both unexpected and deeply satisfying. Even my pickiest eater, my youngest, who usually approaches anything remotely “vegetable-y” with suspicion, devours bowl after bowl. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich, flavorful meal that feels both wholesome and indulgent. It’s the kind of dish that fills the house with an irresistible aroma, drawing everyone in, eager for a taste of comfort. This chili isn’t just food; it’s an experience, a warm hug in a bowl that brings us together on chilly evenings, and I’m thrilled to share this recipe that has become such a beloved part of our family meals. Prepare to be amazed by the simplicity and the incredible depth of flavor in this Slow Cooker Chicken and Sweet Potato Chili – it’s destined to become a favorite in your home too.

Ingredients

This recipe thrives on a balance of flavors and textures. Here’s what you’ll need to create this incredibly satisfying Slow Cooker Chicken and Sweet Potato Chili:

Protein Powerhouse:
- 2 pounds boneless, skinless chicken thighs: Chicken thighs are the star protein here. They remain wonderfully moist and tender during the slow cooking process, unlike chicken breasts which can sometimes dry out. Thighs also boast a richer flavor that adds depth to the chili. Feel free to use chicken breasts if that’s your preference, but just be mindful of potential dryness and consider adding a touch more liquid.
Vibrant Vegetables:
- 2 large sweet potatoes, peeled and diced into ½-inch cubes: Sweet potatoes are the secret weapon in this chili. They lend a natural sweetness that balances the spice and acidity beautifully. Dicing them into uniform cubes ensures even cooking and a pleasant texture throughout the chili. Look for firm sweet potatoes without blemishes for the best quality.
- 1 large yellow onion, chopped: Onion forms the aromatic base of so many great dishes, and chili is no exception. Yellow onions provide a mild, savory flavor that mellows as it cooks, adding a foundational layer of taste. Chopping them finely ensures they blend seamlessly into the chili.
- 2 bell peppers (any color), cored, seeded, and chopped: Bell peppers contribute a touch of sweetness and a vibrant color to the chili. Use your favorite colors – red, yellow, or orange bell peppers will all work wonderfully. Green bell peppers will add a slightly more bitter note, which can also be delicious if you enjoy that flavor profile.
- 1 (14.5 ounce) can diced tomatoes, undrained: Diced tomatoes form the liquid base of the chili and provide essential acidity. Undrained means you’ll use the entire contents of the can, juice and all, which adds moisture and flavor. You can use regular diced tomatoes or fire-roasted diced tomatoes for a smoky depth.
- 1 (15 ounce) can black beans, rinsed and drained: Black beans are a classic chili ingredient, adding a creamy texture and earthy flavor. Rinsing and draining them removes excess starch and sodium. You can substitute kidney beans, pinto beans, or even white beans if you prefer.
- 1 (15 ounce) can corn, drained (optional): Corn adds a touch of sweetness and a pleasant pop of texture. It’s optional, but it’s a delightful addition, especially if you enjoy a slightly sweeter chili. You can use canned corn, frozen corn (thawed), or even fresh corn kernels cut from the cob.
Flavorful Broth & Liquids:
- 1 (15 ounce) can tomato sauce: Tomato sauce thickens the chili and intensifies the tomato flavor. It creates a richer, more substantial base compared to just diced tomatoes.
- 1 cup chicken broth: Chicken broth adds moisture and depth of flavor to the chili. Use low-sodium chicken broth to control the salt level. Vegetable broth can be used as a vegetarian alternative.
- 1/2 cup water (or more, if needed): Water helps to adjust the consistency of the chili. You may need to add more water depending on your slow cooker and desired thickness.
Spice Symphony:
- 2 tablespoons chili powder: Chili powder is the cornerstone of chili flavor, providing warmth, depth, and a touch of spice. Adjust the amount to your preference – use a milder chili powder if you’re sensitive to heat, or a spicier one if you like a kick.
- 2 teaspoons ground cumin: Cumin adds an earthy, warm, and slightly smoky note that complements the chili powder beautifully. It’s a quintessential chili spice.
- 1 teaspoon dried oregano: Oregano contributes a slightly peppery and herbaceous flavor that enhances the overall complexity of the chili.
- 1 teaspoon smoked paprika: Smoked paprika adds a delightful smoky depth that elevates the chili. It’s different from regular paprika and really enhances the flavor profile. If you don’t have smoked paprika, regular paprika can be used, but the smoky note will be missed.
- 1/2 teaspoon garlic powder: Garlic powder provides a convenient way to add garlic flavor throughout the chili. You can also use fresh minced garlic (about 2-3 cloves) if you prefer, sautéed with the onions at the beginning for a deeper garlic flavor.
- 1/2 teaspoon onion powder: Onion powder enhances the onion flavor and adds another layer of savory depth.
- 1/4 teaspoon cayenne pepper (optional): Cayenne pepper adds a significant kick of heat. Use it sparingly or omit it altogether if you prefer a milder chili. If you like it spicy, feel free to add more.
- Salt and black pepper to taste: Seasoning is crucial. Start with a teaspoon of salt and ½ teaspoon of black pepper, and then adjust to your liking at the end of cooking.
Optional Garnishes (for serving):
- Shredded cheddar cheese or Monterey Jack cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro or green onions
- Avocado slices or guacamole
- Tortilla chips or cornbread

Instructions

This Slow Cooker Chicken and Sweet Potato Chili is incredibly easy to prepare. The slow cooker does most of the work, leaving you with a flavorful and satisfying meal with minimal effort. Here’s a step-by-step guide to creating this culinary comfort:

Prepare the Chicken and Vegetables: Begin by prepping your ingredients. Dice the sweet potatoes into ½-inch cubes, chop the onion, and chop the bell peppers. If you are using fresh garlic, mince it finely. Ensure the chicken thighs are trimmed of any excess fat. Having all your vegetables prepped and ready to go will make the assembly process smooth and efficient.
Layer Ingredients in the Slow Cooker: This is where the magic begins! In a 6-quart or larger slow cooker, layer the ingredients in the following order:
- Chicken Thighs: Place the chicken thighs at the bottom of the slow cooker. This will allow them to cook in the flavorful juices from the vegetables and seasonings above.
- Sweet Potatoes, Onion, and Bell Peppers: Layer the diced sweet potatoes, chopped onion, and chopped bell peppers over the chicken. These vegetables will soften and meld their flavors with the chicken as they cook.
- Canned Tomatoes, Tomato Sauce, Black Beans, and Corn (if using): Pour in the undrained diced tomatoes, tomato sauce, rinsed and drained black beans, and drained corn (if using). These ingredients will add body, texture, and sweetness to the chili.
- Chicken Broth and Water: Pour in the chicken broth and water. These liquids will ensure the chili cooks properly and doesn’t become too dry.
- Spices: Sprinkle the chili powder, cumin, oregano, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper evenly over the top of the ingredients. Make sure the spices are distributed so they flavor the entire chili.
Slow Cook to Perfection: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The cooking time may vary slightly depending on your slow cooker and the size of your sweet potato cubes. The chili is ready when the chicken is cooked through and easily shreds with a fork, and the sweet potatoes are tender. The longer cooking time on low allows the flavors to meld and deepen beautifully, but the high setting is a great option if you’re shorter on time.
Shred the Chicken: Once the chili is cooked, use two forks to shred the chicken directly in the slow cooker. The chicken should be incredibly tender and fall apart easily. Shredding the chicken distributes it throughout the chili and creates a wonderful texture.
Stir and Thicken (if needed): Stir everything together to ensure the shredded chicken is evenly distributed throughout the chili. Taste and adjust seasonings as needed, adding more salt, pepper, or spices to your preference. If you prefer a thicker chili, you can remove about ½ cup of liquid from the slow cooker and whisk it with 1 tablespoon of cornstarch or all-purpose flour until smooth. Pour this slurry back into the slow cooker, stir well, and cook on high for another 15-20 minutes, or until the chili has thickened to your desired consistency. This step is optional, as the chili will naturally thicken somewhat as it cools.
Serve and Garnish: Ladle the Slow Cooker Chicken and Sweet Potato Chili into bowls and serve hot. Offer a variety of your favorite toppings and garnishes for everyone to customize their chili. Some popular choices include shredded cheese, sour cream, cilantro, avocado, and tortilla chips.

Nutrition Facts (Approximate)

(Note: Nutritional information is an estimate and can vary based on specific ingredients used and serving sizes. This is based on an approximation using typical ingredient values.)

Servings: Approximately 8 servings
Calories per serving: Approximately 350-400 calories

Approximate breakdown per serving (values are estimates):

Protein: 30-35 grams
Fat: 10-15 grams (primarily from chicken thighs and minimal added fat)
Saturated Fat: 2-4 grams
Cholesterol: 100-120 mg
Sodium: 500-700 mg (can vary greatly depending on broth and canned goods used, use low-sodium options to reduce sodium)
Carbohydrates: 40-50 grams
Fiber: 8-10 grams
Sugar: 10-15 grams (primarily natural sugars from sweet potatoes and tomatoes)

This chili is a relatively healthy and balanced meal, packed with protein, fiber, and vitamins from the vegetables. It’s a great source of complex carbohydrates from the sweet potatoes and beans, providing sustained energy. Keep in mind that these are estimates, and you can further customize the nutritional profile by adjusting ingredients, such as using leaner chicken or reducing added salt.

Preparation Time

The beauty of slow cooker recipes is the minimal hands-on time. Here’s a breakdown of the preparation time for this Slow Cooker Chicken and Sweet Potato Chili:

Prep Time: 20-25 minutes (This includes chopping vegetables, measuring spices, and gathering ingredients)
Cook Time: 6-8 hours on low or 3-4 hours on high in the slow cooker (This is hands-off cooking time)
Total Time (approximate): 6 hours 20 minutes to 8 hours 25 minutes (mostly inactive time)

This recipe is perfect for busy weeknights or weekends when you want a delicious and hearty meal without spending hours in the kitchen. The initial prep is quick, and then the slow cooker takes over, allowing you to go about your day while a flavorful chili simmers to perfection. The hands-on time is minimal, making it a truly convenient and efficient meal option.

How to Serve

This Slow Cooker Chicken and Sweet Potato Chili is incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions:

Classic Chili Bowls:
- Toppings Galore: Offer a variety of toppings like shredded cheddar or Monterey Jack cheese, a dollop of sour cream or Greek yogurt, chopped fresh cilantro or green onions, diced avocado or guacamole, and a sprinkle of crushed tortilla chips. Let everyone customize their bowl to their liking!
- Side of Bread: Serve with a side of crusty bread for dipping and soaking up all the flavorful chili juices. Cornbread, sourdough, or even simple dinner rolls are excellent choices.
- Warm and Cozy: Serve hot in bowls for a comforting and warming meal, especially on chilly evenings.
Chili Loaded Baked Potatoes:
- Stuffed Spuds: Bake large russet potatoes until tender. Split them open and load them up with a generous serving of the chicken and sweet potato chili.
- Cheesy Goodness: Top with shredded cheese and allow it to melt over the hot chili and potato.
- Ultimate Comfort Food: This creates a hearty and satisfying meal that’s perfect for a chilly night.
Chili Nachos:
- Layered Deliciousness: Spread tortilla chips on a large platter. Spoon the chili over the chips, then top with shredded cheese, jalapenos, olives, and any other nacho toppings you enjoy.
- Baked to Perfection: Bake in a preheated oven at 350°F (175°C) until the cheese is melted and bubbly.
- Party Favorite: Chili nachos are a crowd-pleasing appetizer or a fun and casual dinner option.
Chili Dogs:
- Elevated Hot Dogs: Grill or boil hot dogs and place them in buns. Spoon the chicken and sweet potato chili over the hot dogs.
- Chili Cheese Dogs: Top with shredded cheese and chopped onions for classic chili cheese dogs.
- Fun and Festive: Chili dogs are a fun and kid-friendly way to enjoy this chili.
Chili Salad Bowls:
- Fresh and Vibrant: Serve the chili over a bed of fresh greens like romaine lettuce or mixed greens.
- Salad Toppings: Add other salad toppings like chopped tomatoes, cucumbers, red onion, avocado, and a light vinaigrette dressing.
- Lighter Option: This is a lighter and fresher way to enjoy the chili, especially during warmer months.

Additional Tips for Chili Perfection

Want to take your Slow Cooker Chicken and Sweet Potato Chili to the next level? Here are five additional tips to ensure chili perfection every time:

Sear the Chicken for Deeper Flavor (Optional but Recommended): While this recipe is designed for simplicity, searing the chicken thighs before adding them to the slow cooker will significantly enhance the depth of flavor. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper and sear them for 2-3 minutes per side until browned. This caramelization process adds a richer, more savory note to the chili. It’s an extra step, but it’s worth it for the flavor boost.
Customize the Spice Level: Chili spice is a personal preference! This recipe uses a moderate amount of chili powder and a touch of cayenne for a gentle warmth. If you prefer a milder chili, use a mild chili powder and omit the cayenne pepper. If you like it spicier, use a hotter chili powder, add more cayenne pepper, or include a chopped jalapeno or serrano pepper with the vegetables. You can also add a dash of hot sauce at the end for an extra kick. Taste and adjust the spices as you go to create your perfect level of heat.
Don’t Overfill the Slow Cooker: It’s tempting to cram as many ingredients as possible into the slow cooker, but overcrowding can hinder proper cooking. For best results, don’t fill your slow cooker more than two-thirds full. Overfilling can prevent even cooking and may increase cooking time. If you need to make a larger batch, consider using two slow cookers or cooking in batches.
Adjust Liquid for Desired Consistency: Slow cookers can vary in how much liquid they retain. After the chili has cooked, check the consistency. If it’s too thick, add a little more chicken broth or water to thin it out. If it’s too thin, you can thicken it as described in the instructions by using a cornstarch slurry or by simmering uncovered for a short time at the end of cooking to allow some of the liquid to evaporate. You can also mash some of the sweet potatoes against the side of the slow cooker to naturally thicken the chili.
Make it Ahead and Freeze for Later: Slow Cooker Chicken and Sweet Potato Chili is a fantastic make-ahead meal. It actually tastes even better the next day as the flavors have more time to meld. You can prepare the chili up to 3 days in advance and store it in the refrigerator. It also freezes beautifully. Allow the chili to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop or in the slow cooker. Having chili in the freezer is a lifesaver for busy weeknights!

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making Slow Cooker Chicken and Sweet Potato Chili:

Q1: Can I use chicken breasts instead of chicken thighs?

A1: Yes, you can use chicken breasts. However, chicken thighs are generally recommended for slow cooking as they tend to stay moister and more flavorful. Chicken breasts can sometimes become dry in the slow cooker. If using chicken breasts, consider adding a little extra chicken broth or tomato sauce to ensure they remain tender. Also, be mindful of not overcooking them as they can dry out faster than thighs.

Q2: I don’t have smoked paprika. Can I substitute regular paprika?

A2: Yes, you can substitute regular paprika if you don’t have smoked paprika. While smoked paprika adds a wonderful smoky depth to the chili, regular paprika will still contribute color and a mild pepper flavor. The chili will still be delicious, but you will miss out on the smoky note. If you enjoy smoky flavors, consider adding a dash of liquid smoke (use sparingly as it’s potent) or chipotle powder as an alternative.

Q3: Can I make this chili vegetarian or vegan?

A3: Absolutely! To make this chili vegetarian, simply omit the chicken. To make it vegan, omit the chicken and ensure you are using vegetable broth instead of chicken broth. You can also add more beans or vegetables like diced zucchini, mushrooms, or eggplant to replace the protein from the chicken. Consider adding a can of lentils for extra protein and texture in a vegan version.

Q4: How long does this chili last in the refrigerator?

A4: Slow Cooker Chicken and Sweet Potato Chili will last for 3-4 days in the refrigerator when stored properly in an airtight container. Ensure the chili has cooled down completely before refrigerating it. Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.

Q5: Can I make this chili on the stovetop instead of in a slow cooker?

A5: Yes, you can adapt this recipe for the stovetop. In a large pot or Dutch oven, sauté the onions and bell peppers in a tablespoon of olive oil until softened. Add the chicken and cook until browned. Then, add the sweet potatoes, diced tomatoes, tomato sauce, black beans, corn (if using), chicken broth, water, and all the spices. Bring to a boil, then reduce heat to low, cover, and simmer for 30-45 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Shred the chicken and continue to simmer for another 10-15 minutes to allow the flavors to meld. Stovetop cooking will be faster, but the slow cooker method allows for deeper flavor development over a longer period.