Slow Cooker Hearty Chicken and Sweet Potato Chili

• 1 1/2 pounds boneless skinless chicken thighs
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juice
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup low sodium chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cayenne pepper (optional for mild heat)
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Prep all your ingredients by dicing the sweet potatoes, chopping the onion, and mincing the garlic.
2. Place the chicken thighs at the bottom of the slow cooker. Season them lightly with salt and pepper.
3. Add diced sweet potatoes, black beans, chopped onion, minced garlic, diced tomatoes (with juice), chicken broth, and tomato paste to the slow cooker on top of the chicken.
4. Sprinkle chili powder, cumin, smoked paprika, cayenne pepper (if using), and a pinch of salt and black pepper evenly over all ingredients.
5. Give the mixture a gentle stir to combine the spices and tomato paste throughout but avoid disrupting the chicken too much, so it cooks tender.
6. Cover and cook on low for 6 hours or on high for 3-4 hours, until chicken is tender and cooked through and sweet potatoes are soft.
7. About 15 minutes before serving, remove the chicken thighs, shred them with two forks, and stir the shredded chicken back into the chili to evenly distribute.
8. Taste and adjust seasoning as needed before serving. Garnish with fresh cilantro or parsley if desired.

Chef tips

• Use chicken thighs instead of breast for extra tender and juicy chili. If using breast, reduce cook time slightly to avoid drying out.
• For a thicker chili, remove the lid during the last 30 minutes of cooking to let excess liquid evaporate.
• If you prefer less spice, omit the cayenne pepper or add just a pinch.
• Black beans can be swapped with kidney beans or pinto beans as preferred.
• To make it vegetarian, substitute chicken and broth with extra beans and vegetable broth and increase sweet potatoes slightly.