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Slow Cooker Chicken & Sweet Potato Chili


  • 1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups)
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 pound boneless skinless chicken thighs, cubed
  • 2 cups chicken broth
  • 1 jar (16 ounces) salsa
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen corn, thawed
  • 1 medium onion, chopped
  • 1 tablespoon chili powder
  • 3 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • Shredded cheddar cheese, sour cream and tortilla chips


  • 1. In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 5-6 hours or until chicken and sweet potatoes are tender. Serve with cheese, sour cream and chips.

Nutrition Facts


Average Rating:
  • kerrynjames
    Jan 31, 2016

    Love this recipe, it's super easy. I like to saute the onions before adding them so they aren't crunchy, but other than that it's a great recipe with an interesting and different flavor.

  • marpo2112
    Aug 26, 2015

    We love this recipe! changed it around a bit to add spices on top of sweet potatoes and it flavored them a bit better. Onions and tomatoes etc. on top of the chicken. Very good recipe!

  • thebigapple
    Nov 21, 2014

    Other than the fact that the sweet potatoes were still hard after all day in a slow cooker, I liked this recipe. Interesting combination of flavors and ingredients. As the other reviewer stated, the cinnamon really flavors this chili.

  • NancyHanks
    Sep 25, 2014

    Excellent! I love how the cinnamon flavors this chili. I didn't have coriander so I used cumin and I made it on the stovetop since I don't have a slow cooker.

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