Slow cooker chicken chili

What I had:

• 2 pounds ground chicken, coarsely ground preferred
• 3 tablespoons chili powder, plus 2 teaspoons
• 1 (15-ounce) can cannelini beans, drained and rinsed
• 1 (15-ounce) can small white beans, drained and rinsed
• 2 (28-ounce) cans diced fire roasted tomatoes
• 1 medium sweet potato (about 10 ounces), peeled and shredded
• 2 chicken bouillon cubes in 16 ounces of water
• 1/4 cup instant tapioca (recommended: Minute tapioca)
• 2 chipotle chiles in adobo sauce with seeds, chopped
• 2 tablespoons soy sauce
• 1 tablespoon salt
• 1 tablespoon onion powder
• 2 teaspoons granulated garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Pinch ground cloves

What I did:

• Put chicken in crockpot and sprinkle the 3 tbsp chili powder on it. Add everything else, mix well.
• Cook on low for 7 hours.
•  Top with shredded cheese, raw onions and peppers.
• Enjoy on a cold evening!

It was delicious but I have a few notes after tasting: add a beer next time. Also up the number of adobos by a couple, and remove the salt completely.