Spicy Chipotle Chicken Chili (Slow Cooker) – Smoky, Hearty, and Easy

This is the kind of slow cooker recipe that makes your kitchen smell amazing and your evening feel effortless. Tender chicken, smoky chipotle, and a rich tomato base come together with just the right heat. It’s cozy without being heavy, spicy without overwhelming, and perfect for a weeknight or game day.

Toss everything in the slow cooker, let it do the work, and dinner basically makes itself. Serve it with toppings and watch it disappear.

Why This Recipe Works

This chili leans on smoky chipotle peppers in adobo to bring deep flavor without a long ingredient list. Chicken thighs stay juicy and shred easily after a few hours in the slow cooker.

Beans and corn add body and sweetness, balancing the heat. A touch of lime at the end brightens everything so it never tastes flat.

It’s also flexible. You can adjust the spice level with more or fewer chipotles, and swap beans or veggies based on what you have.

The slow, gentle cook time means flavors meld while you get on with your day.

Shopping List

• Chicken: 2 pounds boneless, skinless chicken thighs (or breasts, if you prefer)
• Onion: 1 medium yellow onion, diced
• Garlic: 4 cloves, minced
• Chipotle peppers in adobo: 2–3 peppers, minced, plus 1–2 tablespoons adobo sauce
• Tomatoes: 1 (28-ounce) can crushed or diced tomatoes
• Tomato paste: 2 tablespoons
• Chicken broth: 1 to 1 1/2 cups, low-sodium
• Beans: 2 cans (15 ounces each) black beans or pinto beans, drained and rinsed
• Corn: 1 cup frozen or 1 (15-ounce) can, drained
• Spices: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano
• Salt and pepper: To taste
• Lime: 1 lime, cut in half
• Optional add-ins: 1 red bell pepper (diced), 1 small jalapeño (seeded and minced)
• Toppings: Sour cream or Greek yogurt, shredded cheddar or Monterey Jack, sliced green onion, cilantro, avocado, tortilla chips

Instructions

1. Prep the aromatics: Dice the onion and mince the garlic. If using bell pepper or jalapeño, chop those as well. Mince the chipotle peppers.
2. Layer the base: In the slow cooker, add tomatoes, tomato paste, broth, chipotle peppers and adobo sauce, onion, garlic, spices, and a generous pinch of salt and pepper.

   Stir well to combine.

3. Add the chicken: Nestle the chicken thighs into the sauce so they’re mostly submerged. Add bell pepper and jalapeño if using.
4. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and easily shreds.
5. Shred and finish: Transfer chicken to a cutting board and shred with two forks. Return it to the slow cooker along with the beans and corn.

   Stir well.

6. Adjust and brighten: Cook for another 20–30 minutes on High to warm the beans and corn. Squeeze in the juice of half a lime (add more to taste). Adjust salt, pepper, and chipotle heat as needed.
7. Serve with toppings: Ladle into bowls and finish with your favorites—sour cream, cheese, cilantro, avocado, green onions, and crushed tortilla chips for crunch.

Keeping It Fresh

Cool the chili to room temperature, then store it in airtight containers.

It keeps well in the fridge for up to 4 days. The flavors actually improve on day two.

For longer storage, freeze in meal-size portions for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of broth or water if it’s too thick.

Add fresh lime and a sprinkle of cilantro before serving to revive the flavors.

Benefits of This Recipe

• Hands-off cooking: The slow cooker does the work while you handle everything else.
• Balanced heat: Chipotle brings smoky spice that’s easy to scale up or down.
• Protein-packed and satisfying: Chicken and beans make it hearty without feeling heavy.
• Budget-friendly: Canned tomatoes and beans keep costs low while delivering big flavor.
• Great for meal prep: Reheats beautifully and freezes well.
• Crowd-pleasing: Easy to customize with toppings, and mild enough for most—if you control the chipotle.

What Not to Do

• Don’t skip the salt: Proper seasoning makes the smoky flavors pop. Taste at the end and adjust.
• Don’t overdo the liquid: Start with 1 cup of broth. You can add more later if it’s too thick.
• Don’t add beans too early: They can get mushy.

  Stir them in after shredding the chicken.

• Don’t forget acidity: Lime at the end brightens the chili and balances the richness.
• Don’t cook chicken breasts too long: If using breasts, check for doneness on the early side to avoid dryness.

Variations You Can Try

• Extra smoky: Add 1–2 teaspoons of liquid smoke or an extra teaspoon of smoked paprika.
• Sweeter balance: Stir in a teaspoon of brown sugar or a drizzle of honey to soften the heat.
• Veggie-loaded: Add diced zucchini, carrots, or sweet potato at the start for more body.
• No-bean version: Skip the beans and add extra chicken and peppers for a lower-carb bowl.
• Creamy finish: Swirl in 1/4 cup of cream cheese or a splash of heavy cream right before serving for a silky texture.
• Fire up the heat: Add more chipotle or a pinch of cayenne to make it bold and spicy.
• Pressure cooker shortcut: Make it in an electric pressure cooker on High for 12 minutes with natural release, then shred and add beans and corn on sauté mode.

FAQ

How spicy is this chili?

With two chipotle peppers and some adobo sauce, it’s medium-spicy with a smoky kick. Use one pepper for mild heat, or three for a hotter bowl. Sour cream and avocado help cool it down when serving.

Can I use chicken breasts instead of thighs?

Yes.

Breasts cook a bit faster and can dry out if overcooked. Check for doneness on the earlier side and shred as soon as they’re tender.

What can I substitute for chipotle peppers?

Use 1–2 teaspoons of smoked paprika and a pinch of cayenne. You’ll miss some of the unique chipotle flavor, but the chili will still be delicious and smoky.

Can I make this ahead?

Absolutely.

This chili tastes even better the next day. Reheat gently on the stove and finish with fresh lime and toppings before serving.

How do I thicken the chili?

Let it simmer uncovered on High for 15–20 minutes, or stir in a tablespoon of tomato paste. You can also mash some beans against the side of the pot to naturally thicken the broth.

What toppings go best?

Classic options include shredded cheese, sour cream, cilantro, green onions, avocado, and crushed tortilla chips.

A squeeze of lime is a must for brightness.

Can I make it vegetarian?

Yes. Swap the chicken for two extra cans of beans or a mix of beans and diced sweet potatoes. Use vegetable broth instead of chicken broth.

How long does it keep?

Up to 4 days in the fridge or 3 months in the freezer.

Store in airtight containers and reheat with a splash of broth if needed.

What should I serve with it?

Warm cornbread, rice, or a simple green salad all pair well. It’s also great over baked potatoes or with a side of tortilla chips.

Can I double the recipe?

Yes, as long as your slow cooker can handle the volume. Don’t fill it more than about three-quarters full, and add a little extra time if it’s packed.

Final Thoughts

Spicy Chipotle Chicken Chili is the kind of set-it-and-forget-it meal that tastes like you fussed over it all afternoon.

It’s cozy, smoky, and deeply satisfying, without a lot of effort. Keep the ingredients on hand, adjust the heat to your taste, and let the slow cooker do the heavy lifting. With a few simple toppings, you’ve got a standout dinner any night of the week.