Slow Cooker Chipotle Chicken Chili

This smoky chipotle chicken chili fills the kitchen with delicious aromas while it simmers away in the slow cooker. It has become my go-to recipe for fall gatherings and lazy Sundays because you basically toss everything together and come back to a hearty meal loaded with flavor.

I tossed this together on a chilly day when we needed comfort food fast and was blown away by how the chipotle added both heat and real depth. Now my family requests it whenever they see those cans of fire roasted tomatoes in the pantry.

Gather Your Ingredients

• Shredded chicken: gives the chili its hearty base and is a great way to use up meal-prepped chicken
• Poblano peppers: bring a mellow earthy heat and work beautifully if you find ones with taut shiny skins
• Black beans: add creaminess plus plant protein and select cans with the least sodium
• Kidney beans: offer color and robust texture choose cans with unbroken beans for better quality
• Diced fire roasted tomatoes with green chiles: bring a smoky tang that balances the spice
• Crushed tomatoes: thicken the chili and give a rich tomato undertone
• Chicken broth: adds moisture and ties together the spices try low sodium for best control
• Chili powder: provides that essential chili warmth
• Smoked paprika: layers in a deep woodsy flavor and Spanish-style is my top pick for this dish
• Cumin: gives an aromatic, earthy undertone and fresher spices always taste best
• Chipotle chili powder: brings smokiness and heat start low if you are spice shy
• Salt: seasons everything and using sea salt really makes flavors pop
• Oregano: adds a subtle herbal note dried Mexican oregano will elevate the flavors
• Garlic powder: offers mellow savory depth and fresh powder will always be more aromatic

How to Make It

Prep the Ingredients:

Dice the poblano peppers with care removing all seeds for mild heat. Rinse and drain black beans and kidney beans thoroughly to remove excess sodium. Use your hands or forks to shred cooked chicken into hearty bite-sized pieces

Layer in the Slow Cooker:

Add the shredded chicken, black beans, kidney beans, diced poblano, canned diced tomatoes with their juices, crushed tomatoes, and chicken broth directly into the crockpot. If you want more texture in the final chili keep your chicken pieces a little larger

Season and Stir:

Combine the chili powder, smoked paprika, cumin, chipotle chili powder, salt, oregano, and garlic powder in a bowl first for even distribution. Sprinkle the spice mix over your slow cooker contents then give it a good and thorough stir so nothing clumps on the bottom

Cook Low and Slow:

Set your slow cooker to low for six to eight hours for best depth of flavor. If you are short on time choose the high setting for three to four hours. Your kitchen will smell amazing by hour two but patience rewards you with more developed taste

Serve and Garnish:

Once the chili is bubbling and the peppers are tender, ladle into bowls. Top with anything from cilantro and diced onion to avocado slices or shredded cheese

I can never resist adding poblanos since that earthy depth brightens the chili in a unique way. My fondest memory is my young nephew asking for seconds on a snowy day not realizing the veggies tucked inside.

Flavor Boosters

Searing your poblano peppers on a dry skillet before dicing will deepen their flavor. Bold chipotle chili powder and smoked paprika add a unique warming smoky depth that lingers in every bite. Finish each bowl with a squeeze of fresh lime juice for a bright, fresh contrast to all that rich, savory flavor.

Serving Suggestions

Pile on cool toppings like diced avocado or sour cream for balance. Pair it with warm cornbread or tortilla chips on the side for a satisfying meal that feels special even on a weeknight.

Creative Twists

Swap chicken for shredded turkey or use jackfruit for a plant-based version. You can use pinto beans instead of kidney beans and add a diced jalapeño if you enjoy extra heat. In summer, use fresh corn cut off the cob or add sweet red peppers in winter when poblanos are harder to find.

Let the chili cool completely before storing leftovers to ensure perfect texture. I hope this recipe brings warmth and comfort to your next gathering just as it has to mine!

Frequently Asked Questions About This Recipe

→ Can I use chicken thighs instead of breast?

Yes, chicken thighs work well and provide extra flavor and tenderness to the chili.

→ How spicy is this chipotle chicken chili?

The heat level can be adjusted by using more or less chipotle chili powder. Start with less if you prefer milder flavors.

→ Do I need to pre-cook the chicken?

No, you can place raw or pre-cooked shredded chicken directly into the slow cooker.

→ What toppings go well with this chili?

Popular toppings include avocado, sour cream, shredded cheese, chopped cilantro, and lime wedges.

→ Can this chili be prepared ahead of time?

Absolutely! The flavors improve as it sits. Store in the refrigerator for up to 3 days or freeze for later.