There’s something magical about coming home to the comforting aroma of chili simmering in the slow cooker. This Slow Cooker Chipotle Chicken Chili is smoky, hearty, and full of cozy flavors that warm you from the inside out. It’s the perfect recipe to curl up with on a chilly fall evening, but honestly, it’s just as delicious any time of year.
Made with simple pantry staples, tender chicken, and a touch of smoky chipotle peppers, this crockpot chili couldn’t be easier. You simply toss everything in, let the slow cooker work its magic, and come back to a pot full of comfort.
Recipe Info:
| Category | Prep Time | Cook Time | Servings | Calories* |
|---|---|---|---|---|
| Dinner | 15 mins | 6–7 hrs (low) or 3–4 hrs (high) | 6 | ~325 kcal |
Ingredients You’ll Need
- 1 ½ lbs boneless skinless chicken breasts (or thighs for extra tenderness)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 can (4 oz) diced green chiles
- 2–3 chipotle peppers in adobo sauce, chopped (adjust for spice preference)
- 1 cup frozen or canned corn
- 3 cups low-sodium chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, avocado slices, tortilla chips, lime wedges
Step-By-Step Instructions
- Prep the slow cooker. Lightly spray the insert with cooking spray or use a liner for easier cleanup.
- Layer the base. Add the chicken breasts, onion, bell pepper, garlic, beans, tomatoes, green chiles, corn, and chipotle peppers.
- Season & pour. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Pour in the chicken broth and give everything a gentle stir.
- Slow cook. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Shred the chicken. Remove the chicken, shred it with two forks, then return it to the pot and stir everything together.
- Finish & serve. Taste and adjust seasonings if needed. Ladle into bowls, garnish with fresh cilantro, and top with cheese, avocado, or tortilla chips.
Helpful Notes & Tips
- Spice level: Use fewer chipotle peppers for mild heat or add an extra for more smokiness.
- Thicker chili: Leave the lid off for the last 30 minutes to let some liquid evaporate.
- Storage: Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
Recipe Variations
- Protein swap: Try shredded turkey, cooked ground beef, or even rotisserie chicken for a quicker version.
- Bean-free option: Skip the beans and add extra veggies like zucchini, mushrooms, or sweet potatoes.
- Creamy twist: Stir in a splash of Greek yogurt or light sour cream before serving for a creamier chili.
Serving Suggestions
This chili pairs wonderfully with:
- Warm cornbread or crusty bread for dipping.
- A simple green salad with lime vinaigrette.
- Steamed rice or quinoa for an extra-hearty meal.
- Toppings like shredded cheese, diced avocado, tortilla strips, or fresh lime juice for brightness.
Conclusion
This Slow Cooker Chipotle Chicken Chili is the definition of cozy comfort food. It’s smoky, satisfying, and so simple to prepare—perfect for busy weeknights or lazy weekends. Whether you’re serving family dinner or meal-prepping for the week, this recipe will quickly become a seasonal favorite. Grab your slow cooker, set it, and let the warmth of this chili bring everyone to the table.