Step 1: Prepare Your Vegetables. Peel and dice the sweet potatoes into 1/2 to 3/4-inch cubes. Dice the onion and mince the garlic. Open and drain the cans of black beans and kidney beans, then rinse thoroughly under cold water.
Step 2: Layer Ingredients in Slow Cooker. Place the boneless, skinless chicken breasts at the bottom of your slow cooker. Evenly scatter the diced sweet potatoes and onions over the chicken.
Step 3: Add the Beans and Tomatoes. Pour the rinsed black beans and kidney beans over the vegetables. Add the diced tomatoes (undrained) and tomato paste directly on top.
Step 4: Season Generously. Sprinkle the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper over all the ingredients. Add the bay leaf.
Step 5: Add Liquids. Pour in the chicken broth and hot sauce (if using). Stir gently to combine the spices and liquids with the other ingredients, but try to keep the chicken mostly at the bottom.
Step 6: Cook! Cover your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chili is ready when the chicken is easily shredded with a fork and the sweet potatoes are tender.
Step 7: Shred the Chicken. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Step 8: Combine and Serve. Return the shredded chicken to the slow cooker and stir everything together. Remove and discard the bay leaf. Taste the chili and adjust seasonings as needed. Ladle into bowls and serve hot with your favorite toppings!