700g sweet potatoes, peeled and cut into 1/2-inch cubes
2 400g cans black beans and/or kidney beans, rinsed and drained
500g boneless skinless chicken thighs, cubed
2 cups chicken broth
400g can crushed tomatoes
1/2 Tbsp mustard
2 Tbsp apple cider vinegar
3 garlic cloves, minced
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1 tsp paprika
½ tsp dried oregano
2 tablespoon chili powder
1 medium onion, chopped
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Shredded cheddar cheese, sour cream and tortilla chips, to serve
Method
In a 6 quart slow cooker, combine all the ingredients. Cook, covered, on low 8 hours or until chicken and sweet potatoes are tender. Serve with cheese, sour cream and chips.