Description
A hearty and flavorful Slow Cooker Chipotle Chicken Chili packed with shredded chicken, smoky chipotle spices, poblano peppers, and a blend of beans and tomatoes. This easy-to-make chili simmers low and slow for rich depth of flavor, perfect for cozy dinners and crowd-pleasing meals.
Ingredients
Scale
Main 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 of a white onion, chopped
Spices
- 3 Tbsp chili powder
- 1½ Tbsp smoked paprika
- 1 Tbsp cumin
- 1–1½ tsp chipotle chili powder (adjust depending on desired spice level)
- 1½ tsp salt
- 1 tsp oregano
- 1 tsp garlic powder
Optional Toppings
- Shredded cheese
- Chopped cilantro
- Sliced green onion
Instructions
- Combine Ingredients: Add the shredded chicken, black beans, kidney beans, diced poblano peppers, chopped onion, canned diced fire roasted tomatoes with green chiles (including the liquid), crushed tomatoes, chicken broth, and all the spices into the slow cooker. Stir everything thoroughly to combine all the flavors.
- Cook the Chili: Cover the slow cooker and set it to cook on low for 6 to 8 hours, or if you are short on time, cook on high for 3 to 4 hours. This slow cooking method allows the flavors to meld beautifully.
- Serve and Garnish: After cooking, give the chili a final stir. Ladle into bowls and garnish with your favorite toppings such as shredded cheese, chopped cilantro, or sliced green onions for extra freshness and flavor.
Notes
- You can adjust the chipotle chili powder to control the heat level—start with less if you prefer milder chili.
- Using fire roasted tomatoes adds a smoky depth, but diced tomatoes without chiles can be substituted if unavailable.
- If fresh poblano peppers are not available, you may substitute with mild green bell peppers, though the flavor will be less smoky.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Chili
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: chipotle chicken chili, slow cooker chili, shredded chicken chili, smoky chili recipe, easy chili, Mexican chili, crockpot chili
