Ingredients

• 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

Instructions

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