Crockpot Chicken ‘n Sweet Potato Chili
Looking to spice up your family’s favorite chili recipe? My yummy new version including sweet potatoes adds a surprising touch of sweetness and provides a very pleasing texture. Hearty, healthy and fun!...
Servings: 6 to 8
Ingredients
Chili
- 1 large onion chopped
- 2 medium red bell peppers cut into 1-inch chunks
- 2 medium sweet potatoes peeled and cut into 1-inch chunks
- 2 cloves garlic chopped
- 2 pounds boneless skinless chicken breasts
- 2 28 ounce cans diced tomatoes (I love Muir Glen Fire Roasted)
- 1 15 ounce can tomato sauce (with no added sugar such as Muir Glen)
- 2 15 ounce cans beans, rinsed and drained (your choice)
- 1-2 jalapenos seeded and chopped (optional)
- 1/4 cup all-natural reduced-sodium chicken broth
- 1 1/2 to 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- Cayenne to taste
- 1/2 to 1 teaspoons sea salt
- 1/4 teaspoon cinnamon
- 2 teaspoons fresh lime juice
Toppings Ideas
- Sliced green onions
- Shredded cheddar cheese
- Plain Greek yogurt
- Lime wedges
Instructions
- Place onions, peppers, sweet potatoes, garlic and jalapenos (optional) on bottom of crockpot. Top with chicken breasts.
- Add remaining ingredients, stirring lightly to combine. Cover.
- Cook on Low setting for about 6 to 7 hours or until chicken is completely cooked through. Note: Depending on your crockpot, you may need less cooking time as boneless skinless breasts cook rather quickly. Do not allow chicken to overcook or it will become dry.
- Remove chicken breasts and shred with a fork. Return to crockpot and stir.
- Reduce heat to “keep warm” until serving time.
- Serve chili over brown rice, quinoa or your favorite whole- grain or gluten-free pasta along with your family’s favorite toppings.
Notes
Make Ahead and Storage Tips: chili may be made up to 3 days ahead. Store covered in the refrigerator. Reheat on Low setting, stirring occasionally, for 1 hour or until hot. Chili may be frozen for up to 4 months.
Prefer a thinner chili: use only 1 can of beans
Like more “heat?” Just add your favorite hot peppers and/or hot sauce to taste.
This chili makes a bunch! Depending on the size of your family, there should be enough for two dinners and a couple of lunches for work. Or, if you like, freeze the leftovers in single serve containers for future use.
Do you have chili lovers in your house? They may also enjoy Crockpot Autumn Harvest Turkey Chili, Confetti Turkey Chili or Crockpot Mexican Jumping Bean Chili.
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