1-First Step: Prepare Your Ingredients Begin by prepping all the components to ensure everything goes into the slow cooker quickly. Peel and cube 2 pounds of sweet potatoes into half-inch dice, chop 1 onion, and mince 3 cloves of garlic. For a low-calorie option, use less oil if spraying the cooker, and if going vegan, have your plant-based protein ready. This step sets the stage for your sweet potato chicken chili, making assembly a breeze.

2-Second Step: Assemble in the Slow Cooker Lightly spray your slow cooker with cooking spray to prevent sticking. Add the 2 pounds of cubed sweet potatoes, 1 pound of chicken breasts, 1 can of black beans (drained and rinsed), 1 can of red kidney beans (drained and rinsed), 2 cups of chicken stock, 1 twenty-eight ounce can of diced tomatoes (undrained), 1 cup of frozen corn, the chopped onion, 1 tablespoon of chili powder, the minced garlic, three-quarters teaspoon of salt, and half teaspoon of pepper. Mix gently to combine. For a gluten-free adaptation, verify your stock, and for low-calorie preferences, stick to lean cuts or reduce add-ins here in this sweet potato and chicken stew.

3-Third Step: Cook the Mixture Cover the slow cooker and set it to HIGH for 4 to 5 hours or LOW for 7 to 8 hours, until the sweet potatoes are soft and the chicken is fully cooked. Stir occasionally if possible to blend flavors. If adapting for vegan diets, ensure your protein substitute cooks through; for low-calorie versions, monitor the liquid to avoid excess. This slow-cooking method really lets the tastes of sweet potato chicken chili develop deeply. Check out our candied yams recipe for more sweet potato ideas that complement this dish.

4-Fourth Step: Shred the Chicken In the last hour of cooking, remove the chicken breasts and shred them using two forks right in the pot. Return the shredded chicken to the mix and stir well. This step adds tenderness and integrates the protein fully. For those making a low-calorie version, skim any excess fat if needed, and for vegan swaps, simply mash your alternative protein for similar texture in this chicken chili with sweet potato.

5-Final Step: Serve and Enjoy Once done, turn off the slow cooker and let it sit for a few minutes. Serve the sweet potato chicken chili hot, topped with options like sour cream, avocado, or shredded cheese. For an Instant Pot variation, use 1 cup chicken stock and a fifteen ounce can of diced tomatoes; cook on high pressure for 15 minutes, then quick release. Add your favorite toppings and pair it with sides consider our crockpot orange chicken for a twist. This sweet potato & chicken stew is even better with fresh garnishes, making it adaptable for all dietary preferences.