Sweet Potato Chicken Chili {Instant Pot or Slow Cooker}

This Sweet Potato Chicken Chili can be made in the Instant Pot or slow cooker for an easy, healthy dinner. And the leftovers make the perfect packable lunch. 

Originally published Jan 2018. Updated Oct 2021.

Hi friends!

Soup season is here! As the weather starts to get colder, I always crave soup and this Sweet Potato Chicken Chili is a forever favorite. I’m not a huge ground beef fan so traditional chili isn’t my favorite but I love this twist because it incorporates some of my favorites. I also love it because like a lot of soups, it gets better as it sits, so making a huge batch on Sunday and eating it for lunch or dinner all week long works out well. If you’re not a fan of red chili, try my White Chicken Chili!

Chicken Chili with Sweet Potato

Here are the ingredients:

  • Onion – White or yellow work best
  • Black beans – Look for a low-sodium can or give them a good rinse after draining
  • Sweet Potato – Leave the peels on! You won’t even notice them. And make sure to dice into evenly-sized chunks.
  • Corn – I usually use frozen corn but fresh or canned would also work
  • Diced canned tomatoes – I prefer the no-salt-added variety so I can salt the whole soup to taste
  • Spice – paprika, chili powder and cayenne can all be adjusted to your taste preferences
  • Chicken – chicken breasts or thighs work for this recipe
  • Broth – Use chicken or vegetable broth
  • Toppings – I top mine with avocado, cheese and tortilla chips

Chicken Sweet Potato Chili Slow Cooker

This is a great soup for pulling out your slow cooker. Just throw everything but the toppings in and give it a good stir. Then cook on low for about 6 hours, shred the chicken and serve with toppings

Chicken Sweet Potato Chili Instant Pot

If you’d prefer to make it in the Instant pot, cook time will depend on the thickness of your chicken. Start with 15 minutes and then check to see if the chicken shreds easily. If not, restart for a few more minutes.


Sweet Potato Chicken Chili

I actually made this soup on a whim. Turns out it was so good that I immediately made a second batch to photograph and share with you guys. I’ve made it both in the Instant Pot and the slow cooker and it turns out great either way. The great thing about chili is that it’s pretty hard to screw up. Like most soups, you basically just throw what you have on hand in a pot, add some seasonings and serve. Plus you can easily adjust this recipe to make it fit your dietary preferences.

Turkey Sweet Potato Chili

In this sweet potato chili turkey or beef (ground) can be substituted for the chicken, however, I would cook the ground meat first before adding to the slow cooker or instant pot and reduce the cooking time in the Instant Pot to about 10 minutes.

No Bean Sweet Potato Chili (Quinoa and Sweet Potato Chili)

Not a fan of beans, no problem! You can still enjoy this chili. Just swap the black beans for cooked quinoa or farro! They’re both a great source of nutrients that will add protein and fiber just like beans do but may reduce the intestinal discomfort beans can cause some people.

Sweet Potato Chili Recipe Vegetarian

Another option would be to leave the beans and swap chicken for cooked quinoa or tempeh for an easy sweet potato chili recipe vegetarians will love.

Chicken Sweet Potato Chili

Recipe for Sweet Potato Chili with Chicken


Sweet Potato Chicken Chili

Print Recipe

4.6 from 5 reviews

This Sweet Potato Chicken Chili can be made in the Instant Pot or slow cooker for an easy, healthy dinner. And the leftovers make the perfect packable lunch. 

  • Author: Lindsay
  • Prep Time: 10 min
  • Cook Time: 12 min
  • Total Time: 22 minutes
  • Yield: serves 4



  • 1/2 cup diced onion
  • 1.5 cups black beans (or one can drained)
  • 2 cups diced sweet potato
  • 1 cup frozen corn
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 (14.5 oz) can no-salt-added diced tomatoes
  • 2 Tbsp chili powder
  • 1 tsp cayenne pepper, optional
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 cup chicken broth
  • optional toppings: chips, cheese, avocado


Combine all ingredients (except optional toppings) in the instant pot or slow cooker.

Option 1: Use the manual button on the instant pot to cook for 12-15 minutes depending on how thick your chicken breasts are. I usually let the pressure release naturally but if you’re in a hurry you can do manual release. If the chicken doesn’t shred easily, cook a few minutes more.

Option 2: Cook in the slow cooker for about 6 hours on low or until the chicken shreds easily.

Add toppings and serve!

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Pretty easy right? Want more soup? Try:

  • Leftover Turkey and White Bean Soup
  • Sausage Lentil & Kale Soup
  • Instant Pot Sweet Potato Chicken Soup
  • Curried Sweet Potato Soup
  • Instant Pot Vegetarian Lasagna Soup




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