Dinner

Slow Cooker Chipotle Chicken Chili Recipe

ByHugo Harnd November 8, 2025November 8, 2025

Introduction

Slow Cooker Chipotle Chicken Chili is a deliciously smoky and hearty dish perfect for cozy evenings. Packed with shredded chicken, beans, and a blend of spices, this chili simmers to perfection with minimal effort. It’s a flavorful meal that’s easy to prepare and great for feeding a crowd.

A white bowl filled with chili showing a rich, thick red sauce with visible dark red kidney beans mixed with shredded meat and small pieces of green pepper. On top, there is a generous layer of bright yellow shredded cheese, next to a scoop of chunky, light green guacamole sprinkled with chopped green herbs. Two lime wedges, pale green with juicy texture, rest on the edge of the bowl. The bowl sits on a white marbled surface with a folded yellow cloth under it, and in the background, tortilla chips and another bowl of chili are softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1–1½ lbs. shredded chicken
2 poblano peppers, deseeded and diced
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
1 (14.5 oz.) can diced fire roasted tomatoes with green chiles (not drained)
1 (14 oz.) can crushed tomatoes
1 cup chicken broth
½ white onion, chopped
3 tbsp chili powder
1½ tbsp smoked paprika
1 tbsp cumin
1–1½ tsp chipotle chili powder (adjust for spice preference)
1½ tsp salt
1 tsp oregano
1 tsp garlic powder
Optional toppings: shredded cheese, chopped cilantro, sliced green onion

Instructions

Step 1: Add the shredded chicken, black beans, kidney beans, poblano peppers, chopped onion, canned diced tomatoes (with their juices), crushed tomatoes, chicken broth, and all the spices to your slow cooker. Stir well to combine.
Step 2: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours until the flavors meld and the chili is heated through.
Step 3: Once cooking is complete, ladle the chili into bowls. Garnish with your favorite toppings such as shredded cheese, chopped cilantro, or sliced green onion before serving.

Tips & Variations

For extra depth, toast the chili powder and smoked paprika in a dry pan before adding to the chili.
Swap chicken broth for vegetable broth to make the chili lighter.
Add a squeeze of lime juice just before serving for fresh brightness.
Use canned chipotle peppers in adobo sauce for more intense smoky heat—start with one and add to taste.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a pot over medium heat or microwave until hot, stirring occasionally. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a hearty chili made of shredded meat, dark red kidney beans, and tomato sauce with green pepper pieces, sprinkled with chopped green herbs. On top of the chili are two distinct layers: a bright green guacamole with small cilantro pieces and a pile of shredded orange cheddar cheese. A fresh lime wedge is placed on the edge of the bowl. The bowl sits on a white marbled surface with additional lime wedges and plain yellow tortilla chips nearby, alongside a folded yellow cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of shredded chicken?

Yes, you can use raw chicken breasts or thighs. Add them whole to the slow cooker and shred after cooking before serving.

Is this chili spicy?

The chipotle chili powder adds a mild to moderate heat with smoky flavor. You can adjust the spice level by using less chipotle powder or adding more to suit your taste.