Slow Cooker Chipotle Chicken Chili

A healthy crockpot meal made with shredded chicken, beans, poblano peppers & bold smoky spices! This easy chipotle chicken chili is a lighter alternative to traditional beef chili & makes for a cozy comforting meal! Leftovers are great for lunch the next day too!

A bowl of crockpot chipotle chicken chili topped with chopped cilantro, shredded cheese and avocado sitting next to another bowl of chipotle chicken chili

Chipotle Chicken Chili – you’re going to love this easy slow cooker meal! Chili is a staple in our house when the colder weather starts rolling in and I’ve been dying to make a chicken chili for the longest time now! (Those of you that followed my social media stories know this chipotle chicken chili has been a labor of love.😉) I must have made it a good 5-6 times before deeming it was finally ready…and just in time for the end of soup season too!😊

It’s an easy crockpot dinner idea that’s both satisfying and nourishing! I love how it fuses bold Mexican flavors with traditional chili ingredients – it’s so good! It’s loaded with protein and comes together quickly making it an ideal meal for those busy weeknights.

This is one flavorful crockpot dinner you can feel good about!

Ingredients used to make slow cooker chipotle chicken chili

Ingredients You’ll Need

Shredded chicken: Use store bought shredded chicken for ease or make your own at home. (See the section below for directions on how I make my homemade shredded chicken.)

Canned black beans: We try to use low sodium or no salt added black beans.

Canned kidney beans: We use dark red kidney beans for ours. (Also either low sodium or no salt added.)

Crushed tomatoes: You’ll need a 14oz. can of crushed tomatoes for this chili recipe.

Diced tomatoes with green chiles: We prefer using fire roasted diced tomatoes if we can find them. (I love the smoky flavor they add to your chili.)

Chicken broth: One cup of chicken broth might not seem like a lot but the rest of your ingredients will give off moisture as they cook too. (We like our chili on the thicker side so one cup is perfect. If you prefer a thinner chili, I’d suggest adding another ½-1 cup of broth.)

Poblano peppers: You’ll need 2 poblano peppers for this recipe. Even though poblanos are fairly mild peppers, you’ll still want to deseed them.

Onion: Use white onion for the best results!

Spices: Chili powder, smoked paprika, cumin, chipotle chili powder, garlic powder, oregano and salt are used to spice up your chicken chili!

A crockpot filled with shredded chicken, black beans, kidney beans, poblano peppers, onion, chicken broth, chipotle chili powder and other smokey flavors ready to be cooked.
A crockpot filled with smokey chipotle chicken chili

How To Make Slow Cooker Chipotle Chicken Chili

1. Prep your ingredients. Drain and rinse the beans, deseed and dice the poblano peppers and chop the onion.

2. Add all ingredients to your crockpot. Add your prepped ingredients to the crockpot along with the shredded chicken, canned diced tomatoes, crushed tomatoes, chicken broth and spices. (Give it a good stir until evenly coated.)

3. Cook. Cover and cook on low for 6-8 hours or high for 3-4 hours.

4. Serve! Garnish each bowl with your favorite chili toppings and enjoy!

A serving bowl of chipotle chicken chili topped with mashed avocado, shredded cheese and fresh lime wedges

Make Shredded Chicken At Home

We love making our own shredded chicken for most recipes. (I just think it tastes better than store-bought chicken.😉) Plus it’s so easy! You can make it at the beginning of the week, keep it stored in the refrigerator and use it however you need to from there. Chicken salads, quesadillas, sandwiches – there’s so many options!

I keep things simple and season my chicken with salt and pepper then cook it according to the times and temperatures listed below:

  • Chicken Tenders: Cook at 400 degrees for 15-20 minutes. Shred them once done. (My personal favorite!)
  • Boneless Skinless Chicken Breasts: Cook at 400 degrees for 20-25 minutes depending on their size. Shred them once done.
  • Boneless Skinless Chicken Thighs: Cook at 400 degrees for 20-22 minutes depending on their size. Shred them once done.

Your chicken should have an internal temperature of 165 degrees once it’s done.

A side view of a bowl of chipotle chicken chili topped with shredded cheese surrounded by tortilla chips

Topping Ideas

This slow cooker chicken chili deserves all the best toppings! We love using a mix of traditional chili toppings + our favorite taco fixings to play up those Mexican flavors! Here are some of our favorite topping ideas:

  • Chopped cilantro
  • Sliced green onion
  • Diced avocado
  • Shredded cheddar cheese
  • Sour cream
  • Chopped white onion
  • Fresh lime wedges
  • Tortilla chips
2 bowls of crockpot chipotle chicken chili sitting on a serving tray surrounded by tortilla chips, lime wedges and fresh cilantro

Storing & Reheating

Crockpot chicken chili is a fantastic freezer meal! It keeps well and reheats easily making it a perfect dinner for those colder months.

  • Storing Instructions: Store your leftover chili stored in an air tight container in the refrigerator. It should stay good for up to 3-5 days if stored properly.
    • To Freeze: Pour the chili into a freezer safe plastic bag and lay it flat in the freezer. (Sometimes we’ll double bag it just to be safe.) Your chili should stay good for up to 3-6 months.
  • Reheating Instructions: This chili reheats the best on the stove. Warm it over medium heat in a covered pot, stirring occasionally until it reaches your desired temperature. You can also heat it in the microwave until it’s warmed throughout.
A small serving bowl of chipotle chicken chili topped with shredded cheese, mashed avocado, chopped cilantro and fresh lime wedges

Tips & Variations

Use ground chicken or turkey instead! Using ground meat will give this dish a more traditional chili feel. Sauté your ground chicken in a skillet with salt and pepper then add it to your slow cooker!

Want a thinner consistency? Add an extra ½ cup – 1 cup of chicken broth before cooking. (We prefer our chili on the thicker side so this recipe makes a thick pot of chili.) You can also add more broth to the chili after it’s done cooking until you reach your desired consistency

Careful on the spice! Chipotle powder can be very spicy. If the spice level concerns you, I’d suggest starting with 1 teaspoon of chipotle powder then tasting and adding from there. (You can always add more after it’s done cooking too!)

Why you’ll love this chipotle chicken chili recipe!

  • One pot meal! Add all ingredients to a crockpot and let it do it’s thing! This is one of our favorite “fix it & forget it” meals during the colder months & it’s so easy to clean up!
  • Cozy & satisfying! Loaded with lean shredded chicken, beans & bold spices – this one nourishing meal you can feel good about!
  • A Mexican fusion crockpot dinner! We fusing Mexican inspired flavors & spices with traditional chili ingredients!

Need it gluten free? Great news, it already is!

Need it dairy free? Great news, it already is!

[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]

Slow Cooker Chipotle Chicken Chili

A healthy crockpot meal made with shredded chicken, beans, poblano peppers & bold smoky spices! This easy chipotle chicken chili is a lighter alternative to traditional beef chili & makes for a cozy comforting meal! Leftovers are great for lunch the next day too!
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Chili, Soup
Cuisine: Crockpot, Slow Cooker
Keyword: chili recipes, chipotle chicken chili, poblanos, slow cooker, slow cooker recipes
Servings: 6 servings
Author: Caitlin

Ingredients

  • 1-1½ lbs. shredded chicken
  • 2 poblano peppers, deseeded & diced
  • 1 (15oz.) can black beans, drained & rinsed
  • 1 (15oz.) can kidney beans, drained & rinsed
  • 1 (14.5oz.) can diced fire roasted tomatoes with green chiles (not drained)
  • 1 (14oz.) can crushed tomatoes
  • 1 cup chicken broth*
  • ½ of a white onion, chopped
  • 3 Tbsp chili powder
  • tbsp smoked paprika
  • 1 tbsp cumin
  • 1-1½ tsp chipotle chili powder (depending how spicy you want it)
  • tsp salt
  • 1 tsp oregano
  • 1 tsp garlic powder
  • Optional toppings: shredded cheese, chopped cilantro, sliced green onion, etc.

Instructions

  • Add the shredded chicken, black beans, kidney beans, diced poblanos, chopped onion, diced tomatoes (not drained), crushed tomatoes, chicken broth and spices to the crockpot. (Give it a good stir.)
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Once done, garnish each bowl with your favorite toppings and serve.

Notes

*This recipe makes a very thick pot of chili. If you prefer a thinner consistency, I’d suggest adding an extra ½ cup – 1 cup of chicken broth before cooking. You can also add more chicken broth after the chili done cooking until you reach your desired consistency.

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