Slow Cooker Chicken Chili

I adapted this recipe from MarthaStewart.com, made some changes as per the reviews of other users. Its a delicious and hearty meal, and I love it because you just throw everything in and let the slow cooker do the work. One interesting ingredient is sweet potato-- perfect for a cool, Fall evening. Enjoy!

Ingredients

1 pounds chicken breast tenderloins
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and diced into 1 inch cubes
1/4 finely chopped white onion
1 (15-ounce) can low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon kosher salt
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves

Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions

Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, take out chicken and shred with fork and throw back into pot.Stir in the remaining 2 teaspoons of chili powder and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
*Stirring in chili powder right before serving brightens the flavor of the chili.