Name: Delish Slow Cooker Sweet Potato Chicken Chili
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1.5 lb boneless, skinless chicken breasts (You can also use thighs for extra flavor.); 1 cup sweet potatoes, diced (Peel and chop into even-sized pieces.); 1 can black beans, drained and rinsed (Great source of protein!); 1 can diced tomatoes (No need to drain; use your favorite brand.); 1 cup onion, chopped (Add more for extra flavor if you like.); 1 cup bell pepper, chopped (Any color works!); 2 cloves garlic, minced (For that aromatic touch.); 2 tsp chili powder (Adjust to taste for spiciness.); 1 tsp cumin; 0.5 tsp salt (Add more if needed.); 0.5 tsp black pepper; 1 cup corn, frozen or canned (Adds sweetness and texture.); 4 cups chicken broth (Use low sodium if preferred.)

This is a cozy, spoonable chili built around sweet potatoes and tender chicken, slow-simmered until the flavors feel like a warm hug. It’s not overly fussy—just a handful of pantry staples and a slow cooker doing the heavy lifting—yet the result tastes thoughtful and homey, with a bright tomato base, warming spices, and the sweet, creamy lift of roasted sweet potatoes.

My family has turned this into one of those weekly comforts. My husband refers to it as “the bowl I ask for on bad days,” and our kiddo loves picking out the soft sweet potato chunks like little treasure pieces. We first landed on this version one chilly evening when I wanted dinner ready after a late soccer practice; the slow cooker saved me and now it’s shorthand for “easy, nourishing, and crowd-pleasing.”

Why You’ll Love This Delish Slow Cooker Sweet Potato Chicken Chili

– It’s comforting and nourishing without being heavy—the sweet potatoes add body and natural sweetness while chicken keeps it light.
– Hands-off cooking: add everything to the slow cooker and come back to a dinner that smells like you spent hours on it.
– Crowd-pleaser flexibility: feed picky eaters, spice it up for adults, or blend a portion for a thicker, velvety texture.
– Delish Slow Cooker Sweet Potato Chicken Chili hits the sweet–savory balance in a way that makes leftovers taste even better.

Behind the Recipe

This chili is forgiving, which I appreciate on busy nights. I learned early on that cooking the onions and garlic briefly before they hit the slow cooker brightens the whole pot; raw aromatics can sometimes fade into the background during a long simmer. Sweet potatoes can be cut a little larger than usual because they’ll still collapse just enough to become tender and a touch creamy. Also, resist the urge to salt too aggressively at the start—long cooking concentrates flavors, so I usually re-season at the end. A squeeze of lime or a handful of cilantro at service lifts the finished bowl from cozy to vibrant.

Shopping Tips

– Produce/Fruit: Choose firm sweet potatoes without soft spots; medium-sized ones are easier to cube evenly for predictable cooking.
– Protein: Boneless, skinless chicken thighs are more forgiving and stay juicy, but breasts work fine if you prefer leaner meat.
– Canned Goods: Pick low-sodium diced tomatoes and beans (if using) so you can control the final saltiness.
– Spices: Use fresh-ground cumin and chili powder if you can—they brighten the chili more than old, tired spices.
– Fresh Herbs: Cilantro is a lovely finish; buy it last so it stays bright, or sub parsley if you’re not a cilantro fan.
– Fats & Oils: A neutral oil for sautéing aromatics is all you need—olive oil adds a nice note, but keep it simple.

Prep Ahead Ideas

– Roast or cube the sweet potatoes a day ahead and store them in an airtight container in the fridge to shave 10–15 minutes on busy nights.
– Chop onions, mince garlic, and measure spices into a small lidded container or zipper bag so everything goes in at once.
– Shred cooked chicken (if you prefer to brown and simmer on the stovetop first) and refrigerate in a sealed container for up to 3 days.
– Pre-measured canned goods and stock can sit together in a line on the counter for a true dump-and-go evening.

Time-Saving Tricks

– Use pre-cut sweet potatoes or frozen cubed sweet potatoes to skip chopping; they hold up surprisingly well in the slow cooker.
– Sear the chicken quickly in a hot pan only if you want extra color—otherwise add raw and let the slow cooker do the work.
– Keep a jar of pre-mixed chili spice blend so you don’t have to measure multiple spices each time.
– Do your mise en place on a rimmed sheet or tray so scraps and peelings are contained and cleanup is faster.

Common Mistakes

– Over-salting at the start: I once salted a pot heavily early and had to dilute with extra liquid; taste and adjust at the end instead.
– Cutting sweet potatoes unevenly: tiny pieces turn to mash while large chunks stay firmer—aim for even cubes for consistent cooking.
– Letting it sit too long without stirring at the end: the bottom can concentrate and taste saltier; give it a good stir and re-taste before serving.
– Thinning with extra stock when it’s bland: instead, simmer uncovered briefly to concentrate flavors, then adjust seasoning.

What to Serve It With

Tips & Mistakes

Pair with simple toppings that add texture and brightness: plain yogurt or sour cream, chopped cilantro, avocado slices, and a wedge of lime. Don’t overload a single bowl with too many salty add-ins—let the chili’s balance shine.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

If you want to swap proteins, shredded rotisserie chicken can replace cooked chicken for speed, or use cooked turkey for a lighter option. Beans (black or pinto) can be added for heft; if you omit them, consider a little extra tomato or a splash of broth for volume. For a smokier profile, add a teaspoon of chipotle in adobo or use smoked paprika—small changes go a long way.

Write me the frequently asked questions and answers Delish Slow Cooker Sweet Potato Chicken Chili in the same way as the example below.

Frequently Asked Questions

Can I make this gluten-free?

Yes. Most of the ingredients are naturally gluten-free, but check canned goods and any spice blends for hidden wheat. Use a certified gluten-free stock and spices if you need to be strict.

Can I use frozen sweet potatoes instead of fresh?

Absolutely. Frozen, cubed sweet potatoes save prep time and hold up well in the slow cooker; expect slightly softer texture but the flavor remains excellent.

Do I put raw chicken in the slow cooker or cook it first?

Either works. Raw chicken can go straight in and will shred nicely after slow cooking. If you prefer extra caramelized flavor, brown the pieces briefly before adding.

How do I thicken the chili if it’s too thin?

Simmer uncovered for 20–30 minutes to reduce liquid, or mash a few sweet potato pieces into the pot to naturally thicken it. A small slurry of cornstarch and water works too—add gradually.

Can I freeze leftovers?

Yes, this freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

How can I adjust the spice level for kids?

Reduce or omit hot chili powder and any chipotle, then add a pinch at the end to taste for adults. Serve with cooling toppings like yogurt or avocado so each person can customize their bowl.

Delish Slow Cooker Sweet Potato Chicken Chili