I reworked my Crockpot Chicken and Sweet Potatoes into a slow cooker chili brimming with shredded chicken, sweet potato, beans and aromatic spices, and there is one unexpected ingredient that sends it in a new direction.

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I didn’t expect this AMAZING Sweet Potato Chicken Chili to become my go to winter trick, but here we are. I toss boneless skinless chicken thighs and cubed sweet potatoes into the slow cooker and walk away, then come back to magic.

It hits sweet, smoky and slightly unexpected notes that make you reach for a second bowl. This is one of those Crockpot Chicken Sweet Potato recipes that makes friends think you cooked for hours, and it’s the kind of Sweet Potato Chili Crockpot dish I text people about at midnight.

Try it, you might get weirdly obsessed.

Ingredients

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Chicken thighs: rich in protein and iron keeps chili hearty and satisfying.
Sweet potatoes: add natural sweetness tons of fiber and vitamin A, very filling.
Black beans: great plant protein and fiber makes it stewy and comforting.
Diced tomatoes: bright acidity juicy tomato flavor balances sweetness from potatoes.
Yellow onion: savory backbone adds sweetness when caramelized layers of flavor.
Chili powder: gives warmth and depth smoky not too hot if you like it mild.
Ground cinnamon: unexpected warmth rounds out spice mix and boosts sweetness.
Lime juice: brightens everything adds tang and freshness cuts through richness.

Ingredient Quantities

2 lb boneless skinless chicken thighs, trimmed (about 3 to 4, or use breasts if you prefer)

2 medium sweet potatoes, about 1 1/2 lb, peeled and cut into 1/2 inch cubes

1 large yellow onion, chopped

1 red bell pepper, seeded and chopped

3 cloves garlic, minced

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (14.5 oz) can diced tomatoes, with juices

1 (8 oz) can tomato sauce

1 tbsp tomato paste

1 cup low sodium chicken broth

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp ground cinnamon

1 tbsp brown sugar, packed

1 tsp kosher salt

1/2 tsp ground black pepper

1 tbsp olive oil

1 tbsp fresh lime juice (about 1 lime)

Optional toppings: chopped cilantro, sour cream, shredded cheddar, sliced green onions, diced avocado, lime wedges, tortilla chips

How to Make this

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1. Prep everything: peel and cube 2 medium sweet potatoes into 1/2 inch pieces, chop 1 large yellow onion and 1 red bell pepper, mince 3 cloves garlic, drain and rinse the black and kidney beans, open the diced tomatoes, tomato sauce and tomato paste, measure 1 cup low sodium chicken broth and the spices (2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp cinnamon, 1 tbsp brown sugar, 1 tsp kosher salt, 1/2 tsp black pepper) and the 1 tbsp lime juice. It’ll save a ton of time if everything is ready.

2. Heat 1 tbsp olive oil in a skillet over medium high. Season 2 lb chicken thighs with a little of the salt and pepper and brown them 2 to 3 minutes per side just to get color. You don’t need to cook through, but the browning adds a lot of flavor. Transfer the chicken to the slow cooker.

3. In the same skillet add the chopped onion and red pepper and sauté until soft, about 4 to 5 minutes. Add the garlic and 1 tbsp tomato paste and cook 30 to 60 seconds to bloom the tomato flavor. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cinnamon and brown sugar and stir 30 seconds so the spices toast a bit, don’t burn them.

4. Pour in the diced tomatoes with juices, the 8 oz tomato sauce and 1 cup chicken broth, scrape up any browned bits from the pan and let it come to a simmer for a minute. Taste and adjust a little if you think it needs more salt or spice. Then pour the whole mixture over the chicken in the slow cooker.

5. Add the cubed sweet potatoes and both drained cans of beans to the slow cooker, stir gently to combine so everything is coated. If the chicken was seasoned earlier you’ll be fine with the listed 1 tsp salt, but taste later and add more if needed.

6. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken easily shreds and the sweet potatoes are tender. If you want faster results use HIGH, just keep an eye so the potatoes don’t get mushy.

7. Remove the chicken to a cutting board or shred right in the cooker with two forks, then stir the shredded chicken back into the chili. Stir in 1 tbsp fresh lime juice. If the chili is too thin, remove the lid and let it cook on HIGH or LOW for 20 to 30 minutes to reduce and thicken. If it’s too thick, add a splash more chicken broth.

8. Taste and adjust final seasoning with salt, pepper or a squeeze more lime. Serve hot with optional toppings like chopped cilantro, sour cream, shredded cheddar, sliced green onions, diced avocado, lime wedges and tortilla chips. Leftovers keep well in the fridge for 3 to 4 days or freeze for longer.

Equipment Needed

1. Slow cooker (6 to 7 hr on low or 3 to 4 hr on high)
2. Large skillet or frying pan (for browning chicken and sauteing veggies)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons (for broth, spices, lime juice)
6. Can opener
7. Colander or fine mesh strainer (to drain and rinse beans)
8. Wooden spoon or heatproof spatula (for stirring)
9. Two forks or tongs (to shred or pull the chicken)

You can skip or swap a couple items if needed, but having these will make the cook go way smoother.

FAQ

Can I use chicken breasts instead of thighs?

Yes you can. Breasts cook a bit faster and can dry out if overcooked so either cut them into chunks or brown then simmer until just done. If you want super-tender shredded chicken, thighs are easier.

Can I make this in a slow cooker or Instant Pot?

Totally. Slow cooker: brown chicken and onions quick in a pan if you want more flavor, then dump everything in and cook low 6 to 7 hours or high 3 to 4 hours until sweet potatoes are tender. Instant Pot: brown on saute, then pressure cook 10 to 12 minutes with a 10 minute natural release. Quick release after that and shred chicken if desired.

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

Mash a cup of the sweet potatoes or some beans into the pot and stir, that'll thicken it naturally. Or simmer uncovered to reduce, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer a few minutes.

Can I make this vegetarian?

Yep swap the chicken for an extra can of beans, or use diced butternut squash or hearty mushrooms. Use veggie broth instead of chicken broth and adjust cooking time so the veg don’t get mushy.

How do I store and reheat leftovers?

Keeps 3 to 4 days in the fridge in an airtight container, or freeze up to 3 months. Thaw in fridge overnight then reheat on the stove low and slow, or microwave. If frozen solid, you can reheat from frozen on the stovetop but add a little extra broth.

How can I adjust the spice and flavor?

To make milder cut the chili powder by half, to make hotter add cayenne or a minced chipotle in adobo. Taste near the end and add salt and the lime juice last, it wakes up the flavors. A little brown sugar balances acidity if it tastes sharp.

AMAZING Sweet Potato Chicken Chili Recipe Substitutions and Variations

2 lb boneless skinless chicken thighs: Swap for equal weight boneless skinless chicken breasts or turkey breast, cooked the same; for a vegetarian turn, use about 24 oz extra firm tofu, press it, cube and brown before simmering.
2 medium sweet potatoes: Use about the same weight of peeled butternut squash cut to 1/2 inch cubes, or use 2 medium russet potatoes but parboil them 5 minutes first since they take longer to soften.
1 (15 oz) can black beans or 1 (15 oz) can kidney beans: Replace with 2 cans pinto beans, or try 1 can cannellini plus 1 can chickpeas for a different texture, same drained and rinsed amounts.
1 (8 oz) can tomato sauce + 1 tbsp tomato paste: Use a 14 to 15 oz can of crushed or fire roasted tomatoes for more body and smoky flavor; if you only have diced tomatoes, pulse half the can in a blender and add an extra tablespoon tomato paste.

Pro Tips

1) Brown the chicken properly and use the pan bits. Pat the thighs dry and get a nice crust before tossing them in the cooker. When you deglaze the skillet with a little broth or the tomatoes scrape up those browned bits, they add a ton of flavor you wont get otherwise.

2) Keep the sweet potatoes from turning to mush. Cut them a bit bigger than 1/2 inch or add them later in the cook if you run it on HIGH. Another option is roast them briefly at 425 for 10-12 minutes and stir them in near the end so they keep their shape.

3) Add canned beans late and season at the end. Beans can go soft and fall apart if cooked too long. Stir them in during the last 30 to 45 minutes. Also wait to salt fully until after cooking because beans and potatoes soak up salt while they cook.

4) Fix texture and punch up the flavor at the end. If the chili is thin reduce it with the lid off or whisk a tablespoon of masa harina or cornstarch with cold water and stir it in to thicken. Brighten everything with the lime juice and a little extra brown sugar or more chili powder to taste.

AMAZING Sweet Potato Chicken Chili Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

677

kcal

Equipment: 1. Slow cooker (6 to 7 hr on low or 3 to 4 hr on high)
2. Large skillet or frying pan (for browning chicken and sauteing veggies)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons (for broth, spices, lime juice)
6. Can opener
7. Colander or fine mesh strainer (to drain and rinse beans)
8. Wooden spoon or heatproof spatula (for stirring)
9. Two forks or tongs (to shred or pull the chicken)

You can skip or swap a couple items if needed, but having these will make the cook go way smoother.

Ingredients

2 lb boneless skinless chicken thighs, trimmed (about 3 to 4, or use breasts if you prefer)
2 medium sweet potatoes, about 1 1/2 lb, peeled and cut into 1/2 inch cubes
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 (8 oz) can tomato sauce
1 tbsp tomato paste
1 cup low sodium chicken broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground cinnamon
1 tbsp brown sugar, packed
1 tsp kosher salt
1/2 tsp ground black pepper
1 tbsp olive oil
1 tbsp fresh lime juice (about 1 lime)
Optional toppings: chopped cilantro, sour cream, shredded cheddar, sliced green onions, diced avocado, lime wedges, tortilla chips

Directions

Prep everything: peel and cube 2 medium sweet potatoes into 1/2 inch pieces, chop 1 large yellow onion and 1 red bell pepper, mince 3 cloves garlic, drain and rinse the black and kidney beans, open the diced tomatoes, tomato sauce and tomato paste, measure 1 cup low sodium chicken broth and the spices (2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp cinnamon, 1 tbsp brown sugar, 1 tsp kosher salt, 1/2 tsp black pepper) and the 1 tbsp lime juice. It'll save a ton of time if everything is ready.
Heat 1 tbsp olive oil in a skillet over medium high. Season 2 lb chicken thighs with a little of the salt and pepper and brown them 2 to 3 minutes per side just to get color. You don't need to cook through, but the browning adds a lot of flavor. Transfer the chicken to the slow cooker.
In the same skillet add the chopped onion and red pepper and sauté until soft, about 4 to 5 minutes. Add the garlic and 1 tbsp tomato paste and cook 30 to 60 seconds to bloom the tomato flavor. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cinnamon and brown sugar and stir 30 seconds so the spices toast a bit, don't burn them.
Pour in the diced tomatoes with juices, the 8 oz tomato sauce and 1 cup chicken broth, scrape up any browned bits from the pan and let it come to a simmer for a minute. Taste and adjust a little if you think it needs more salt or spice. Then pour the whole mixture over the chicken in the slow cooker.
Add the cubed sweet potatoes and both drained cans of beans to the slow cooker, stir gently to combine so everything is coated. If the chicken was seasoned earlier you'll be fine with the listed 1 tsp salt, but taste later and add more if needed.
Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken easily shreds and the sweet potatoes are tender. If you want faster results use HIGH, just keep an eye so the potatoes don't get mushy.
Remove the chicken to a cutting board or shred right in the cooker with two forks, then stir the shredded chicken back into the chili. Stir in 1 tbsp fresh lime juice. If the chili is too thin, remove the lid and let it cook on HIGH or LOW for 20 to 30 minutes to reduce and thicken. If it's too thick, add a splash more chicken broth.
Taste and adjust final seasoning with salt, pepper or a squeeze more lime. Serve hot with optional toppings like chopped cilantro, sour cream, shredded cheddar, sliced green onions, diced avocado, lime wedges and tortilla chips. Leftovers keep well in the fridge for 3 to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.