Chicken Sweet Potato Chili

Chicken Sweet Potato Chili
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This slow cooker chili is perfect for these busy fall days. A few minutes in the morning results in a delicious chili ready for dinner and a lovely fragrant kitchen all day
Servings Prep Time
6 people 15 minutes
Cook Time
8 hours
Servings Prep Time
6 people 15 minutes
Cook Time
8 hours
Chicken Sweet Potato Chili
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This slow cooker chili is perfect for these busy fall days. A few minutes in the morning results in a delicious chili ready for dinner and a lovely fragrant kitchen all day
Servings Prep Time
6 people 15 minutes
Cook Time
8 hours
Servings Prep Time
6 people 15 minutes
Cook Time
8 hours
Ingredients
Seasoning Mix
Chicken Chili
Servings: people
Units:
Instructions
Mix the spices
  1. Mix the 1 tsp chili powder, 1/2 tsp cumin, 1 tsp kosher salt and 1/2 tsp ground black pepper in a small bowl
Make the delicious chili
  1. Cut the chicken breasts in half, place in the bottom of a slow cooker and sprinkle with half of the spice mixture
  2. Peel and chop the sweet potato into 1/2" chunks and place on top of the chicken in the slow cooker - These sweet potatoes are actually white in color but the red ones work great too - if you don't like sweet potatoes, use regular white potatoes
  3. Chop the poblano pepper (or red bell pepper) into 1/2"pieces - The poblano gives this chili a nice, smooth kick, but if you prefer less heat, substitute a red bell pepper
  4. Peel and chop the 4 cloves of garlic into small pieces
  5. Add the poblano pepper and garlic to the slow cooker and top with the remaining half of the spice mixture
  6. Rinse the beans and add to the slow cooker
  7. Add the tomatoes to the slow cooker
  8. Give the veggies a little stir to incorporate the spice mixture
  9. Cover the slow cooker and cook on low for 6 to 8 hours
  10. Once the chili has cooked for 6-8 hours, fish the chicken breasts out and shred the chicken - the chicken should be very tender and easy to shred with a fork
  11. Stir the chicken back into the chili and serve a sprinkle of cheese and a spoonful of sour cream (and/or your favorite toppings) AND...
  12. This chili freezes beautifully - this recipe will make two quarts and I usually freeze one for later - Yum..
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