Slow Cooker Sweet Potato Chipotle Chicken Chili

The chances are slim but if you’re in search of recipes high in vitamin A, this slow cooker sweet potato chili should end all searches. It’s loaded with beta carotene thanks to the obvious sweet potatoes and the not so obvious pumpkin. That’s right, this chipotle chicken chili is perfectly spicy, savory, and thanks to the pumpkin, thick and creamy.

Like nearly all my recipes, this slow cooker chili is super easy to make. With a 5-10 minute prep time, you’ll have the chili cookin’ and kitchen cleaned in no time.

As you can see, this sweet potato chili is extra macro friendly with only 260 calories per serving. And in case you’re wondering, one serving is a giant 1 1/4 cup or 350 grams. That’s a ton of food!

With a massive serving size and just 260 calories, this slow cooker sweet potato chili with chipotle chicken is perfect for satisfying hunger without sacrificing flavor.

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Ingredients for Slow Cooker Sweet Potato Chili

Like I said, this chipotle chicken chili is crazy simple. Other than cubing the potatoes and chicken, you’ll only need to open cans and add spices to the crockpot. And you can even use pre chopped potatoes to cut down on prep work.

how to make slow cooker sweet potato chipotle chicken chili

Here’s the short list of ingredients you’ll need (spices not included):

  • 4 medium sweet potatoes
  • 2 pounds of chicken breast
  • 2 cans of stewed tomatoes
  • 1 can of pumpkin
  • 1 can of diced green chiles
  • 1 can of chipotle salsa
  • 1 can of beans

That’s it!

slow cooker sweet potato chili

Spices for Sweet Potato Chipotle Chicken Chili

The recipe calls for a handful of spices but if you’re a minimal cook with a minimal kitchen, you could get away with using a pre mixed chili seasoning. Though I’ll point out the combo I used is on the mild side. So, if you make changes, you might add half before cooking and season the rest after cooking as needed.

For this recipe, here are the spices you’ll need:

  • chili powder
  • garlic powder
  • onion powder
  • ground mustard
  • black peppers

Easy enough, right?

slow cooker sweet potato chipotle chicken chili

How to Serve Your Sweet Potato Chipotle Chicken Chili

I honestly don’t think you’ll need much. The chunks of sweet potato and beans provide a ton of texture in addition to the chicken. I did, however, make some tortilla strips like I used in my healthy Frito pie recipe.

how to make healthy frito pie

To make these, simply cut extra thin corn or flour tortillas into strips, spray with a bit of cooking spray and sprinkle with salt, and bake or air fry for 5-7 minutes at around 400 degrees.

Other toppings for your sweet potato chili might include:

  • fat free Greek yogurt (in place of something like sour cream)
  • reduced fat shredded cheese
  • sliced avocado
  • freshly diced tomatoes or onion
  • other sliced peppers

If you find the chipotle adds a bit more heat than you’d like to the chili, the cheese and yogurt (or comparable foods) work wonders for reducing the spice. The creamy salsa (salsa + Greek yogurt) I used to top my sweet potato nachos, for example, takes that dish from spicy to almost mild if used liberally.

chipotle sweet potato nachos

Instagram and Chill(i)

Sharing definitely helps my efforts as a blogger. If you try this slow cooker sweet potato chili, I’d love to see it. Grab a photo and tag me on Instagram @mason_woodruff, join my free Facebook group and share it with the Proton Party, or click the Pinterest button to pin this recipe.

I appreciate it and hope you enjoy!

slow cooker sweet potato chipotle chicken chili

Slow Cooker Sweet Potato Chipotle Chicken Chili

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 3 hours
Resting Time: 30 minutes
Total Time: 3 hours 40 minutes

A high volume, low calorie slow cooker chili recipe. 

Ingredients

  • 2 lbs Boneless Skinless Chicken Breast, cubed
  • 4 medium (800g total) Sweet Potatoes , cubed
  • 2 cans (15 oz each) Stewed Tomatoes
  • 15 oz can Pumpkin
  • 15 oz can Light Red Kidney Beans, or your choice of beans
  • 8 oz can Chipotle Salsa, or chipotle peppers in adobo, blended (spicier)
  • 7 oz can Diced Green Chiles
  • 1 Tbsp Chili Powder
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Mustard
  • 1 tsp Black Pepper

Instructions

  1. Wash and cube the sweet potatoes before adding the a crockpot. You can also use precut or frozen roasting sweet potatoes.  slow cooker sweet potato chili step 1
  2. Cube the chicken and add it to the crockpot. slow cooker sweet potato chili step 2
  3. Add the remaining ingredients to the crockpot and stir well.
  4. Cook on high for 2.5-3 hours or low for 7-8 hours. If you cook the chili on high, you may need to let it rest on the "keep warm" setting to fully soften the potatoes depending on the size of your sweet potato pieces. (Cut them smaller for faster cooking.)

Notes

  • Each serving has 2 Smart Points.
  • 1 serving = 1 1/4 C or 350 grams
  • If you're using chipotle peppers in adobo instead of the chipotle salsa, run them through a food processor or blender before adding. Also, you may want to reduce the chili powder/black pepper and add a sprinkle or two of salt. 
  • Feel free to add/modify the spices in the recipe to fit your preference. If you like spicy, you may want to add more chili powder or a bit of paprika. 

Nutrition Information:
Yield: 10 servings Serving Size: 1 1/4 C (325g)
Amount Per Serving: Calories: 260Total Fat: 1gCarbohydrates: 37gProtein: 26g

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With a massive serving size and just 260 calories, this slow cooker sweet potato chili with chipotle chicken is perfect for satisfying hunger without sacrificing flavor.


15 thoughts on “Slow Cooker Sweet Potato Chipotle Chicken Chili”

  • Looks fabulous. Planning on making this tomorrow. One question. I can’t stand beans, so I am planning on leaving them out. What is the macro difference without the beans? Thanks

    • Take the total macros for a can of beans (or any ingredient you’re leaving out in the future) and divide that by the number of servings. Then subtract that from the current macros for the updated numbers. Enjoy!

  • This chili was so easy and so delicious! Definitely a house favorite already. I didnt cube the chicken and chose to just shred it at the end, which worked well but needed a bit more time in the slow cooker. Also my slow cooker is half size, and this was SO MUCH FOOD I ended up making two batches… leftovers for days!!

  • This is amazing! And I’m not a huge chili person! I also am in college and live in a dorm so this was super easy to make with my small crockpot!

  • Eating healthy is my priority. Eating tasty is my husband’s priority. Eating picky is my kids priority. This was a win for all..I have a sensitive stomach for spicy so I last out green chilies. This was very good. A tad spicy so I drained it and laid it on buttered rice, for kids,with some cottage cheese.

  • This overflowed in my crockpot but it was so worth it! I can’t get over how hearty and macro friendly this is. I am not one for hot things but this was the perfect amount of spice to give great flavor! I will def be making this again!

  • This slow cooker sweet potato chili recipe is in my regular rotation for meal prep. My mom usually thinks my healthy food is bland and she loved this recipe.

  • Hi! This looks great but I am trying to import this directly into My Fit Pal for 10 servings and the numbers aren’t adding up. Thoughts? Thank you!

    • Likely different ingredients. I always recommend logging the exact ingredients you’re using and only using my numbers as a general guide unless it’s one you can match the ingredients 100%.

  • Made this for my meal prep meal of the week. I opted out the pumpkin (cause I am not a fan), but it came out good. Will definitely add this to my rotation.

  • I have made this several times and love it!! My slow cooker is in the small side, so I left out the beans and the pumpkin (had no choice… lol!) and it was still outstanding. I’ve made it at least three times like that (saves on carbs, too!). One of these days I’ll make it Mason’s way! 🙂

  • My husband kept going back for more! I used a can of kidney beans and a can of navy beans, 1 can of original rotel in place of the chipolte salsa and the chilies, and 2 cans of diced tomatoes because thats just what we had on hand and it was delicious!! I also used half purple sweet potatoes and half regular sweet potatoes! We are big chili eaters in my house, and this recipe certainly did NOT disappoint!

    • This is a great one to make in bulk for meal prepping or for the family on a cold or rainy day! I love spicy food so I like the heat that comes from the ingredients. When I make it, I sometimes don’t use the pumpkin and it’s just as good with or without. 🙂

  • This chili is really good and I don’t even like chili. We didn’t have all the right ingredients so subbed diced tomatoes with green Chilis or the green chilis and Couldn’t find the chipotle salsa so we added a little bit of liquid smoke…. SOOO GOOD!

  • We made this recipe & it was so good. It was actually a little bland to us, probably because we used a non chipotle salsa. The next day, I added Italian spices & pasta noodles, it was great & had plenty for lunch all week!

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