Description
A hearty and nutritious slow cooker chili made with tender chicken, sweet potatoes, beans, and warm spices—perfect for a comforting and easy weeknight meal.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) diced green chiles
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 cups low-sodium chicken broth
- Juice of 1 lime
- Fresh cilantro, for garnish (optional)
Instructions
- Add chicken, sweet potatoes, black beans, diced tomatoes, green chiles, onion, garlic, chili powder, cumin, paprika, salt, pepper, and chicken broth to the slow cooker. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and sweet potatoes are tender.
- Remove chicken from the slow cooker, shred with two forks, and return to the chili. Stir in lime juice.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro if desired.
Notes
- Top with avocado, cheese, or sour cream for extra richness.
- Substitute black beans with kidney or pinto beans if preferred.
- This chili freezes well and makes great leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 7g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg