Name: Slow Cooker Sweet Potato & Chicken Chili
Yield: 6
Ingredients: 2 pounds sweet potatoes (peeled and cubed into 1/2 inch dice); 1 pound skinless boneless chicken breasts; 1 can black beans (drained and rinsed); 1 can red kidney beans (drained and rinsed); 2 cups chicken stock; 1 28 ounce can diced tomatoes, undrained; 1 cup frozen corn; 1 onion (chopped); 1 tablespoon chili powder; 3 cloves garlic (minced); 3/4 teaspoon salt; 1/2 teaspoon pepper; Sour cream; Avocado; Tortilla chips; Shredded cheese; Chopped parsley; Red pepper flakes

Ingredients

Scale

2 pounds sweet potatoes (peeled and cubed into 1/2 inch dice)
1 pound skinless boneless chicken breasts
1 can black beans (drained and rinsed)
1 can red kidney beans (drained and rinsed)
2 cups chicken stock
1 28 ounce can diced tomatoes, undrained
1 cup frozen corn
1 onion (chopped)
1 tablespoon chili powder
3 cloves garlic (minced)
3/4 teaspoon salt
1/2 teaspoon pepper

Toppings

Sour cream
Avocado
Tortilla chips
Shredded cheese
Chopped parsley
Red pepper flakes

Instructions

Lightly spray the slow cooker with cooking spray. Add all of the ingredients into the pot and mix gently as best as you can. Cover and cook on HIGH for 4-5 hours, or on LOW for 7-8 hours, until sweet potatoes are soft, and chicken is cooked through. In the last hour of cooking, take two forks and shred the chicken breasts right in the pot. Serve plain, or with toppings and enjoy!
Instant Pot Directions: Only use 1 cup of chicken stock, and a 15 ounce can of diced tomatoes. The rest of the ingredients are the same. Cook on high pressure for 15 minutes and quick release pressure.