- 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)
- A 6-quart (or larger) slow cooker
- 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.
- Chili can be made 3 days ahead; cover and chill.