Name: Slow Cooker Chili with Chicken and Sweet Potato Recipe
Ingredients: 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.

Ingredients

Scale

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.

Cook Mode Prevent your screen from going dark

Instructions

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

Serving Size: one normal portion
Calories: 350-400
Sugar: 10-15 grams
Sodium: 500-700 mg
Fat: 10-15 grams
Saturated Fat: 2-4 grams
Carbohydrates: 40-50 grams
Fiber: 8-10 grams
Protein: 30-35 grams
Cholesterol: 100-120 mg