Chipotle Lime Chicken Chili (Slow Cooker) – Cozy, Zesty, and Easy

This is the kind of chili that makes your kitchen smell amazing for hours, then delivers a bowl full of smoky, bright flavor with almost no effort. Chipotle brings warm heat, lime brings a fresh pop, and the slow cooker does all the heavy lifting. It’s hearty without being heavy, and it’s great for weeknights, game days, or make-ahead lunches.

If you love a balance of spice, citrus, and comfort, this one’s going into your regular rotation.

Why This Recipe Works

• Slow cooker convenience: The long, gentle cook time lets the spices bloom and the chicken become ultra tender, without babysitting the pot.
• Balanced flavors: Smoky chipotles, earthy beans, sweet corn, and bright lime juice create layers of flavor that taste like they’ve been simmering all day.
• Lean protein, big comfort: Chicken keeps the chili on the lighter side while still feeling hearty and satisfying.
• Easy to customize: Adjust the heat, swap the beans, or make it creamy—this recipe flexes to fit your tastes.

Ingredients

• 2 pounds boneless, skinless chicken thighs (or breasts), trimmed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce (adjust to taste)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto or cannellini beans, drained and rinsed
• 1 cup frozen corn (or canned, drained)
• 3 cups low-sodium chicken broth
• Zest of 1 lime
• Juice of 2 limes, divided
• 2 tablespoons olive oil (optional, for richer body)
• Fresh cilantro, chopped, for serving
• Sliced avocado, shredded cheese, sour cream, and tortilla chips for topping (optional)

Instructions

1. Prep the base: Add onion, bell pepper, garlic, chipotle, adobo sauce, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the slow cooker. Stir to coat the vegetables in the spices.
2. Add the bulk: Pour in the tomatoes, black beans, pinto beans, corn, and chicken broth. Stir to combine.

   Nestle the chicken into the mixture so it’s mostly submerged.

3. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is very tender and easily shreds.
4. Shred and brighten: Remove the chicken to a cutting board. Shred with two forks, then return it to the slow cooker. Stir in the lime zest, 1 tablespoon olive oil (if using), and the juice of 1 lime.

   Taste and adjust salt.

5. Finish and serve: If you want it thicker, remove the lid and cook on High for 20–30 minutes. Just before serving, add the remaining lime juice for a fresh kick. Ladle into bowls and top with cilantro, avocado, cheese, sour cream, and crushed tortilla chips if you like.

Keeping It Fresh

• Refrigerate: Store in airtight containers for up to 4 days.

  The flavor improves on day two.

• Freeze: Cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over medium heat with a splash of broth or water to loosen.

  Add a squeeze of lime after reheating to revive the brightness.

• Freshen before serving: A handful of chopped cilantro and a little extra lime juice make leftovers taste newly made.

Benefits of This Recipe

• Hands-off cooking: Minimal prep, then it cooks itself while you go about your day.
• Balanced nutrition: High in protein and fiber, with complex carbs from beans and corn.
• Budget-friendly: Pantry staples and a couple fresh items turn into a big batch that stretches for multiple meals.
• Great for meal prep: Holds up well to reheating and freezing, so you can cook once and eat several times.
• Customizable heat: Easily make it mild for kids or spicy for heat lovers by adjusting the chipotles.

What Not to Do

• Don’t skip the rinse on canned beans: Rinsing reduces excess sodium and keeps the broth from turning muddy.
• Don’t add all the lime too early: Acid can dull during long cooking. Save at least half for the end to keep the flavor bright.
• Don’t overdo the chipotles: Start with one pepper; you can always add more heat at the end with extra adobo or hot sauce.
• Don’t leave the lid off too soon: Opening the slow cooker early can extend cook time. Wait until the chicken is shreddable before thickening.
• Don’t forget to season at the end: A final pinch of salt and squeeze of lime can wake everything up.

Recipe Variations

• Creamy chipotle lime: Stir in 1/2 cup sour cream or plain Greek yogurt at the end for a silky finish.

  Add after removing from heat to prevent curdling.

• Tomatillo twist: Swap the diced tomatoes for salsa verde. It adds tang and a brighter green chile flavor.
• Sweet potato boost: Add 2 cups peeled, diced sweet potato at the start. They’ll soften and slightly thicken the chili.
• No-bean version: Skip the beans and add extra veggies like zucchini and more peppers.

  Increase chicken by 1/2 pound if you want it extra hearty.

• Extra smoky: Add 1–2 teaspoons of liquid smoke or double the smoked paprika for deeper campfire vibes.
• Citrus herb: Finish with lime and a handful of chopped fresh cilantro and green onion for a fresher, lighter take.

FAQ

Can I use rotisserie chicken instead of raw chicken?

Yes. Add shredded rotisserie chicken during the last 30 minutes of cooking so it warms through without drying out. Reduce the total cook time accordingly since you’re mainly simmering the base.

How can I make it less spicy?

Use only 1 chipotle pepper and skip the extra adobo sauce.

You can also add a dollop of sour cream or Greek yogurt when serving to mellow the heat.

Can I cook this on the stovetop?

Yes. Sauté the onion, pepper, and spices in a pot with a little oil, add the remaining ingredients, and simmer gently for 45–60 minutes. Shred the chicken once tender, then finish with lime.

What if I only have chicken breasts?

Breasts work fine but can dry out faster.

Cook on Low and check for doneness around 5–6 hours. Thighs are more forgiving and stay juicier, but both taste great.

How do I thicken the chili?

Remove the lid and cook on High for 20–30 minutes to reduce. You can also mash a ladleful of beans against the side of the pot, or stir in a tablespoon of masa harina or cornmeal and simmer a few minutes.

What toppings go best with this chili?

Cilantro, avocado, shredded Monterey Jack or cheddar, sour cream, pickled red onions, sliced jalapeños, and crushed tortilla chips all work beautifully.

A little extra lime on top ties it together.

Can I make it in an Instant Pot?

Yes. Use the Sauté function to cook the aromatics and spices, add the rest, and pressure cook on High for 10 minutes with a natural release for 10 minutes. Shred chicken, then finish with lime.

Wrapping Up

This slow cooker chipotle lime chicken chili is bold, bright, and incredibly easy.

It’s the kind of recipe that rewards you with big flavor for very little effort. Keep it as written for a balanced bowl, or tweak the heat and toppings to fit your crew. Either way, you’ll end up with a pot of cozy comfort that tastes like you worked a lot harder than you did.