Slow Cooker Chipotle Chicken Chili (Printable Format)
Smoky chipotle chicken with beans, slow-simmered for a bold, satisfying chili with poblanos and tomatoes.
# What You’ll Need:
→ Main Ingredients
01 -
1 to 1 1/2 pounds cooked, shredded chicken
02 -
2 poblano peppers, deseeded and diced
03 -
1 (15-ounce) can black beans, drained and rinsed
04 -
1 (15-ounce) can kidney beans, drained and rinsed
05 -
1 (14.5-ounce) can diced fire roasted tomatoes with green chiles, including liquid
06 -
1 (14-ounce) can crushed tomatoes
07 -
1 cup chicken broth
→ Spices and Seasonings
08 -
3 tablespoons chili powder
09 -
1 1/2 tablespoons smoked paprika
10 -
1 tablespoon ground cumin
11 -
1 to 1 1/2 teaspoons chipotle chili powder, to taste
12 -
1 1/2 teaspoons kosher salt
13 -
1 teaspoon dried oregano
14 -
1 teaspoon garlic powder
# Steps to Follow:
01 -
Place shredded chicken, diced poblano peppers, black beans, kidney beans, canned diced tomatoes with green chiles, crushed tomatoes, and chicken broth into the slow cooker. Add chili powder, smoked paprika, cumin, chipotle chili powder, salt, oregano, and garlic powder. Stir to blend all ingredients evenly.
02 -
Cover and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, allowing flavors to deepen and meld.
03 -
Ladle the chili into bowls. Garnish with toppings of choice such as diced avocado, cilantro, or shredded cheese as desired. Serve hot.
# Additional Insights:
01 -
For richer flavor, roast the poblano peppers briefly before dicing. Adjust chipotle chili powder to control heat intensity.