Dinner

Slow Cooker Chipotle Chicken Chili Recipe

BySimon Carel November 9, 2025November 9, 2025

Introduction

This Slow Cooker Chipotle Chicken Chili is a hearty, flavorful meal that’s perfect for cozy nights. Packed with tender shredded chicken, smoky chipotle spice, and a medley of beans and peppers, it’s both comforting and satisfying with minimal effort.

A white bowl filled with a rich, chunky chili made of shredded meat, dark red kidney beans, and pieces of green bell pepper in a thick reddish-brown sauce, sprinkled with chopped fresh green herbs on top. Over one side of the chili, there is a bright mound of light green guacamole with small green herb pieces on it. Next to the guacamole, there is a layer of shredded orange cheddar cheese. On the edge of the bowl, two lime wedges rest, showing their pale green-yellow juicy inside. The bowl sits on a white marbled surface, with tortilla chips blurred in the background and a folded yellow cloth partially underneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1–1½ lbs. shredded chicken
2 poblano peppers, deseeded & diced
1 (15 oz.) can black beans, drained & rinsed
1 (15 oz.) can kidney beans, drained & 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, etc.

Instructions

Step 1: Add the shredded chicken, black beans, kidney beans, diced poblano peppers, chopped onion, canned diced tomatoes (with juices), crushed tomatoes, chicken broth, and all the spices to the slow cooker. Stir well to combine everything evenly.
Step 2: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until all the flavors have melded and the chili is hot and bubbly.
Step 3: Once cooked, give the chili a good stir and adjust seasoning to taste if needed. Serve hot with your favorite toppings such as shredded cheese, cilantro, or green onions.

Tips & Variations

Use rotisserie chicken for a quick shortcut instead of cooking your own shredded chicken.
Add a splash of lime juice before serving to brighten the flavors.
For extra heat, include diced jalapeños or increase the chipotle chili powder.
Swap the poblano peppers for bell peppers if you prefer less spice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; just thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick chili showing dark red kidney beans mixed with shredded meat and small green pepper pieces in a rich red sauce, topped on one side with a pile of bright orange shredded cheddar cheese, and on the other side with a dollop of green guacamole sprinkled with chopped cilantro. Two lime wedges rest on top of the chili near the edge of the bowl. The bowl sits on a white marbled surface with a yellow cloth around its base, and in the background, there is another white bowl with more chili and a few white tortilla chips scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can prepare this chili on the stove. Combine all ingredients in a large pot, bring to a simmer, then cook on low heat for about 45 minutes to an hour, stirring occasionally.

What can I use instead of chipotle chili powder?

If you don’t have chipotle chili powder, smoked paprika combined with a pinch of cayenne pepper can provide a similar smoky heat. Adjust the cayenne amount to your spice preference.