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.
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!
Find it online: https://www.theleangreenbean.com/sweet-potato-chicken-chili/
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!