This slow cooker chicken chili is one of those easy, set it and forget it dinners you’ll want on repeat. It’s hearty, healthy and packed with the best sweet and smoky flavor, but still simple enough for a busy weeknight.
WHY YOU’LL LOVE THIS SLOW COOKER CHICKEN CHILI
Super easy – The only prep work for this chicken chili is cutting up the sweet potato. The rest is a true dump-and-go crock pot meal that’s both super simple and good for you.
Big flavor, simple ingredients – It’s sweet, smoky and creamy all in one bowl. The seasonings in this crock pot chicken chili work incredibly well together and result in the best flavor. Make it mild for more sensitive eaters or extra spicy, if that’s your preference.
Packed with protein & fiber – Lean chicken, sweet potatoes and two kinds of beans pack this chili with protein and fiber. It’s comfort food with health benefits.
Family-friendly – Mild enough for kids but easy to spice up for adults. My kids love this chili but don’t like spice. I’ll teach you how to make it both mild and spicy.
Customizable – Adjust the spice level, swap the beans, add in extra veggies you have on hand or skip the cream to fit your taste.
Great for leftovers – This chili reheats beautifully and tastes even better the next day.
For another delicious and easy slow cooker meal, check out my Salsa Verde Chicken Soup!
INGREDIENTS
- Chicken breast – I personally prefer chicken breasts, but thighs work just as well.
- Sweet potato – Add fiber and they’re naturally sweet and creamy.
- Beans – I like to add white beans and either kidney or black beans, but you could use whatever bean you like best. Just be sure to use two cans of your choice to make sure it keeps its heartiness
- Corn – Fresh, frozen and canned all work well. I usually go with frozen or canned to keep it simple.
- Garlic – To make things easy on myself and since I cook with so much garlic, I always have a jar of minced garlic in the fridge. It’s much easier then peeling and chopping cloves, but if you don’t have a jar, you could absolutely use 3-5 cloves instead.
- Chicken broth – The flavorful base for the chili.
- Seasonings – Cumin, smoked paprika, chipotle chili pepper powder, salt, pepper and a pinch of cinnamon give this chicken chili its delicious warm smoky flavor.
- Honey – Adds a hint of sweetness that perfectly balances out the smokiness.
- Cream – I like to add a little heavy whipping cream at the end to give this chili a slightly creamier flavor. However, the chili is still delicious if you prefer to skip it.
- Limes – If there’s one topping you can’t skip, it’s fresh lime juice! It really helps boost the flavors.
STEP-BY-STEP INSTRUCTIONS
Add the sweet potato, both kinds of beans, corn and garlic to the crock pot.
Place the chicken on top of the vegetables. Sprinkle evenly with cumin, smoked paprika, chipotle chili powder, cinnamon, salt, and pepper. Drizzle honey over the chicken.
For best flavor, pour the broth around the chicken rather than directly over the spices. This helps the seasonings cling to the chicken for better flavor before slowly infusing the broth.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and the sweet potatoes are soft.
Remove the chicken, shred with two forks, then return it to the slow cooker. Stir in the heavy whipping cream. Cover and cook for an additional 10 minutes on LOW, until warmed through.
Stir in fresh lime juice. Taste and adjust seasoning as needed — more salt for balance or more chipotle chili powder for heat. Ladle into a bowl and add some toppings or serve as is!
TIPS & NOTES
Spice level: Use 1 teaspoon chipotle chili powder for a mild chili or 2 teaspoons for more heat. You can always add more at the end.
Toppings: Don’t skip the lime juice! Shredded cheese, diced avocados and chopped cilantro are also great additions to the chili.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This chili freezes well. Let it cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Slow Cooker Sweet & Smoky Chicken Chili with Sweet Potatoes
Ingredients
- 1½-2 lbs chicken breast
- 1 medium or large sweet potato peeled and cut into small pieces
- 1 can (15oz) white beans (cannellini or great northern) drained and rinsed
- 1 can (15oz) kidney or black beans drained and rinsed
- 1 cup corn fresh, frozen or canned
- 1 tbsp minced garlic or 3-5 cloves, minced
- 3 cups chicken broth
- ½ cup heavy whipping cream
- 1-2 limes (for fresh squeezed lime juice)
Seasonings:
- 1 tsp ground cumin
- 1½ tsp smoked paprika
- 1-2 tsp chipotle chili pepper seasoning (1 tsp for a hint of spice and 2 tsp for spicy)
- ⅛ tsp cinnamon
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp honey
Optional Toppings:
- fresh chopped cilantro
- diced avocado
- shredded cheese, like cheddar or pepper jack
Instructions
- Add the sweet potato, both kinds of beans, corn and garlic to the crock pot.
- Place the chicken on top of the vegetables. Sprinkle evenly with cumin, smoked paprika, chipotle chili powder, cinnamon, salt, and pepper. Drizzle honey over the chicken.
- Pour the chicken broth around the sides of the slow cooker (not directly over the spices). This helps the seasonings cling to the chicken for better flavor before slowly infusing the broth.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and the sweet potatoes are soft.
- Remove the chicken, shred with two forks, then return it to the slow cooker. Stir in the heavy whipping cream. Cover and cook for an additional 10 minutes on LOW, until warmed through.
- Stir in fresh lime juice. Taste and adjust seasoning as needed — more salt for balance or more chipotle chili powder for heat. Ladle into a bowl and add some toppings or serve as is!
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Nutrition
