NomEatNom - Crockpot Sweet Potato Chicken Chili

There’s nothing quite like coming home after a long day at work to a house filled with the delicious smells of a warm dinner. Don’t get me wrong, I absolutely love to cook (as this blog illustrates). However, as much as I adore to creating new recipes, there are days when I am just too exhausted to even entertain the idea of standing in front of a stove.

Know the feeling?

Enter the Crockpot.

It really is a marvelous invention, isn’t it? You just pile the food in, turn it on low, and voilà — your dinner is waiting for you when you arrive home in the evening.

Thank you for making this flavorful chili a breeze, Crockpot.

What are your favorite chili toppings? Inspire us in the comments!

Crockpot Sweet Potato Chicken Chili

By tonya@nomeatnom.com, January 28, 2015

Serves 6

Ingredients:

Onions (white) - 2 medium, cut into eighths
Garlic (fresh) - 4 cloves, peeled and diced
Bell pepper (green) - 2, seeded and chopped
Potatoes (sweet) - 2 large, scrubbed and chopped
Tomatoes (diced) - 2 15 oz. cans
Beans (kidney) - 15 oz. can, drained and rinsed
Beans (white) - 15 oz. can, drained and rinsed
Chicken breast (boneless, skinless) - 2 lbs.
Cumin (ground) - 3 T
Chili powder - 1 T (or more, according to taste)
Salt (pure) - pinch or two
Red pepper (crushed) - pinch or two
Vinegar (apple cider) - 1 T
Mustard (Dijon) - 3 T
Water - 8 oz.
Avocados - 2, pitted and sliced
Limes - juice of 2
Greek yogurt (plain) - 6 oz.
Cheese (Cheddar) - 3-4 oz., freshly shredded

Instructions:

Place the vegetables and beans in the bottom of the Crockpot.

Next, layer the chicken breasts, spices, vinegar, mustard, and water in the Crockpot. (A note on the chili powder: when in the US, I would often use 3 T powder in my chilis. However, here in Thailand, the chili powder seems to have superpowers — hence the 1 T in the ingredients list. You will want to adjust the amount based on your own tastes.)

Cover the Crockpot and cook on low for eight hours. (If you are pressed for time, cooking on high for four hours should also do the trick.)

About thirty minutes before the cooking time is up, remove the lid and gently stir the chili.

Adjust the seasonings to taste, if needed.

Using two forks, shred the chicken breasts.

Replace the lid, and allow the chili to cook for the remaining thirty minutes.

Just before serving, top each bowl with avocado, lime juice, Greek yogurt, and cheese.

Enjoy!