Slow Cooker Sweet Potato Chicken Chili Tips, FAQ & printable recipe

Tips for success

To achieve a deeper flavor, you can sauté the chicken in a separate pan before adding it to the slow cooker, though this is optional. Adding a garnish of fresh cilantro or a squeeze of lime juice just before serving adds a bright contrast to the savory, earthy flavors of the chili. These small additions can elevate the dish without requiring much extra effort, making it feel like a gourmet meal despite the simple slow cooker preparation.

If you find yourself with extra sweet potatoes, they can be roasted separately and stirred in at the end for a firmer texture. For those who enjoy extra texture, adding some chopped bell peppers or onions during the assembly phase can provide a nice crunch.

Always ensure that any additional vegetables are cut to a similar size as the potatoes to guarantee that they cook through perfectly alongside the chicken and other ingredients in the slow cooker.

Variations

• Spicy Version: Add a diced jalapeño or a teaspoon of red pepper flakes during the assembly phase to increase the heat level of the chili.
• Extra Veggie Version: Incorporate a cup of frozen corn or diced bell peppers at the beginning of the cooking process to add more color and texture to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Reheat on the stovetop over low heat or in the microwave until it reaches 165°F (74°C). Add a splash of water if needed to loosen the sauce.

Store any leftover chili in an airtight container to maintain its flavor and texture. It is important to let the chili cool down for no more than two hours after cooking before placing it in the refrigerator to prevent the growth of harmful bacteria.

Properly stored, the chili will remain high-quality for several days, making it an excellent candidate for meal prep. Ensure the lid is sealed tightly to prevent any refrigerator odors from affecting the flavor of the dish.

This chili is an ideal make-ahead meal as the flavors often improve after sitting for a day. You can assemble the ingredients in the slow cooker insert and refrigerate it overnight, then simply place it in the base and turn it on when you are ready to cook. This saves time during busy mornings. If you choose to do this, ensure the chicken is kept very cold and move it directly from the refrigerator to the slow cooker to maintain food safety.

Serving ideas

Serve the chili hot in shallow bowls, allowing the steam to release the fragrant spices. It pairs beautifully with a side of warm cornbread or simple tortilla chips for added crunch.

The sweetness of the potatoes pairs excellently with a dollop of sour cream or a sprinkle of shredded cheese, if desired. Because this is a hearty dish, it works perfectly as a stand-alone meal, but it also complements a simple green salad dressed with a light vinaigrette.

For a more substantial presentation, consider serving the chili over a bed of fluffy quinoa or brown rice to soak up the flavorful sauce. This makes it an even more filling meal.

Remember to serve it with a sturdy spoon, as the combination of tender chicken, soft potatoes, and beans creates a thick, satisfying texture. If serving to guests, place a variety of toppings in small bowls on the table so each person can customize their bowl to their liking.

Frequently asked questions

Recipe card

Slow Cooker Sweet Potato Chicken Chili

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 cups sweet potato cubes
• 15 oz drained black beans
• 2 tbsp chili seasoning
• 28 oz crushed tomatoes

Instructions

1. Place the raw chicken thighs in the bottom of the slow cooker, arranging them flat to ensure even cooking. Add the sweet potato cubes and drained black beans over the chicken.
2. Sprinkle the chili seasoning evenly over the sweet potatoes and beans. Pour the crushed tomatoes over all ingredients. Cover the slow cooker and set to cook on high for 4 hours.
3. Once the cooking time is up, use a spoon to check that the chicken is tender and reaches 165°F (74°C). Shred the chicken directly in the pot using two forks, incorporating the sweet potatoes and beans. Let the dish rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

35 g

Fat

8 g

Fiber

7 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.