Active Time

　　15 minutes

　　Total Time

　　4 hours, 15 minutes

　　This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."

　　

Ingredients

6–8 servings

　　3 pounds boneless, skinless chicken thighs

　　2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)

　　1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)

　　2 cups low-sodium chicken broth

　　2 teaspoons ground cumin

　　2 teaspoons (or more) kosher salt

　　1 teaspoon (or more) freshly ground black pepper

　　2 cans low-sodium pinto beans, drained, rinsed

　　Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)

　　

Special Equipment

A 6-quart (or larger) slow cooker

　　

Step 1

Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.

　　

Do Ahead

Step 2

Chili can be made 3 days ahead; cover and chill.

　　Cooks' Note

　　This chili can be prepared on the stovetop in a Dutch oven or large pot. Bring to a simmer and cook, covered, over medium-low heat until chicken shreds easily with a fork and sweet potatoes are tender, about 1 1/2 hours. Add beans during the last 30 minutes of cooking.