slow cooker white chicken chili with sweet potato

Warm up this fall with this simple white chicken chili with sweet potato!

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Ingredients

• 1.5 lbs boneless skinless chicken breast or thighs (or a mix)

• 1 large white or yellow onion, chopped

• 1 large or 2 medium sweet potatoes, peeled and cubed

• 1 red bell pepper, chopped

• 3 cloves garlic, minced

• 1 ½ tsp sea salt (adjust to taste)

• ½ tsp black pepper

• 1 ½ tsp cumin

• 1 ½ tsp ground coriander

• 1 tsp chili powder

• ½ tsp smoked paprika

• ¼ tsp cayenne pepper (optional, for heat)

• 1 cup chicken bone broth (or regular chicken broth)

• 1 (13.5 oz) can full-fat coconut milk

• 1 ½ Tbsp fresh lime juice

• 2 Tbsp nutritional yeast (optional, gives cheesy flavor)

Optional Garnishes:

• Sliced avocado

• Fresh cilantro

• Fresh lime juice

• Jalapeños

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Steps

1. Layer Ingredients:
   Add chicken to the bottom of your slow cooker. Top with chopped onions, sweet potatoes, bell pepper, and garlic.

2. Add Seasonings & Liquids:
   Sprinkle in all seasonings (salt, pepper, cumin, coriander, chili powder, paprika, cayenne). Pour in broth and coconut milk.

3. Slow Cook:
   Cover and cook on high for 4 hours or low for 6–7 hours until chicken is cooked through and veggies are tender.

4. Shred Chicken:
   Remove chicken, shred with two forks, and return to the slow cooker. Stir in fresh lime juice and nutritional yeast (if using).

5. Serve:
   Serve hot with your favorite garnishes like avocado, cilantro, jalapeño, and extra lime juice.

Notes:

• This chili thickens as it sits—it's even better the next day!

• You can also add spinach or kale in the last 30 minutes for extra greens.

• Freezes well for up to 3 months.

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