Slow Cooker Chicken and Sweet Potato Chili
A comforting and nutritious chili made with chicken, sweet potatoes, and spices, perfect for busy families and cozy dinners.
Ingrédients
Main Ingredients
- 1 lb boneless chicken breasts Can substitute with turkey for a variation.
- 2 medium sweet potatoes, diced Can substitute with regular potatoes or pumpkin.
- 1 can black beans, drained and rinsed Can swap for kidney beans or chickpeas.
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth Ensure gluten-free broth if necessary.
Spices
- 2 tsp chili powder
- 1 tsp cumin
- to taste salt and pepper
Instructions
Preparation
- Start by washing and chopping the sweet potatoes and onion. Mince the garlic, making sure you have all your ingredients ready to go before you start cooking.
Cooking
- Place the boneless chicken breasts at the bottom of the slow cooker. Add the diced sweet potatoes, black beans, diced tomatoes, onion, and minced garlic.
- Pour in the chicken broth, ensuring that everything is well-submerged.
- Sprinkle the chili powder, cumin, salt, and pepper over the top.
- Give everything a gentle stir to combine the ingredients.
- Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, use two forks to shred the chicken right in the slow cooker.
- After shredding, stir the chili again to mix the shredded chicken back into the mixture.
- Before serving, taste your chili and adjust the seasoning as necessary.
Serving
- Scoop the chili into bowls and garnish it with your favorite toppings. Enjoy!
Notes
This chili is versatile and can be customized with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro. Leftovers can be stored in the fridge for about 3-4 days or frozen for up to 3 months.