Slow Cooker Chipotle Chicken Chili
This hearty slow cooker chipotle chicken chili is packed with flavor and perfect for a cozy meal.
Equipment
- slow cooker
- mixing bowl
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 2 pound boneless, skinless chicken breasts
- 1 can black beans (15 oz, drained and rinsed)
- 1 can kidney beans (15 oz, drained and rinsed)
- 1 can diced tomatoes with green chilies (15 oz)
- 1 medium onion (diced)
- 3 clove garlic (minced)
- 1 cup corn (frozen or canned)
- 2-3 chipotle peppers in adobo sauce (chopped)
- 2 tablespoon adobo sauce (from the chipotle can)
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- salt (to taste)
- pepper (to taste)
- 4 cup chicken broth
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, kidney beans, diced tomatoes, onion, garlic, bell pepper, and corn on top of the chicken.
- In a small bowl, mix together the chopped chipotle peppers, adobo sauce, cumin, smoked paprika, chili powder, salt, and pepper.
- Pour the spice mixture over the ingredients in the slow cooker.
- Add the chicken broth to the slow cooker, ensuring all ingredients are submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Once cooked, shred the chicken using two forks and stir it back into the chili.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
You can adjust the number of chipotle peppers based on your spice preference.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 40g | Fat: 10g | Sodium: 800mg