Slow Cooker Chipotle Chicken Chili with Beans and Corn

Chipotle Chicken Chili

Smoky chipotle, tomatoes, shredded chicken, beans, and corn make a red chili with enough sauce to pool around every spoonful. Whole chicken breasts cook on LOW in the slow cooker, then get shredded and returned to the pot. Start checking them at 5 hours so they do not stay on the heat longer than needed.

One chipotle pepper gives you a starting point for heat; taste the finished chili before adding more. Sliced green onion finishes each bowl, while creamy toppings stay optional at the table.

Prep: 15 minutes | Cook: 5 to 7 hours on LOW, plus about 20 minutes on HIGH | Total: About 5 hours 35 minutes to 7 hours 35 minutes | Servings: 6 generous bowls

Ingredients for Chipotle Chicken Chili

• 1 1/2 pounds boneless skinless chicken breasts (680g)
• 1 medium yellow onion, diced (about 150g)
• 3 garlic cloves, minced
• 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce; more to taste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt, plus more to taste
• 1 can (28 ounces) fire-roasted diced tomatoes, with juices
• 1 can (8 ounces) tomato sauce
• 1/2 cup chicken broth, plus more if needed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn (about 150g)
• 2 green onions, thinly sliced

Optional for serving: Lime wedges, sour cream, or shredded cheddar.

Boneless skinless thighs can replace the breasts; check for doneness and tenderness rather than assuming the same cooking time. Pinto beans can replace the kidney beans. If using canned corn instead of frozen, drain it and add it during the final heating stage.

How to Make Chipotle Chicken Chili in the Slow Cooker

1. Mix the base: In a 5- to 6-quart slow cooker, stir together the onion, garlic, chipotle pepper, adobo sauce, chili powder, cumin, salt, diced tomatoes with their juices, tomato sauce, broth, and both kinds of beans. Start with just 1/2 cup broth; the covered cooker will retain moisture.
2. Cook the chicken: Nestle the whole breasts into the sauce and spoon some sauce over them. Cover and cook on LOW for 5 to 7 hours. Begin checking at 5 hours, since breast thickness and slow cookers vary. Remove the chicken when its thickest part reaches 165°F (75°C) and it pulls apart readily with forks.
3. Shred and return: Transfer the chicken to a bowl and shred it with two forks, leaving some larger bite-size pieces. Stir it back into the chili.
4. Heat the corn: Stir in the frozen corn. Cover and cook on HIGH for about 20 minutes, until the corn is hot throughout. Adding it near the end keeps the kernels distinct. Taste and add salt or more chipotle if needed.
5. Adjust and serve: The chili should be spoonable, with sauce pooling around the chicken and intact beans. If it is too thin, cook uncovered on HIGH a little longer or mash a few beans into the sauce. If it is too thick, stir in a small splash of broth. Ladle into deep bowls and scatter the green onions on top.

How to Adjust the Chipotle Heat

Chipotle peppers in adobo vary in size and intensity. Start with one pepper and 1 teaspoon of sauce, then taste after the corn is heated. Another pepper will increase both smokiness and heat. If a serving tastes too hot, offer sour cream at the table rather than stirring it into the main pot.

Getting the Right Chili Thickness

A covered slow cooker allows little evaporation, and canned tomatoes vary in liquid content. If the finished chili needs thickening, leave the lid off while it cooks briefly on HIGH or mash a small portion of the beans. Stop while the sauce still pools around the chicken, beans, and corn rather than reducing it to a paste.

Serving and Leftovers

Serve with green onion on each bowl and cornbread alongside, if desired. Offer lime, sour cream, and cheddar separately. For a different, creamy style, try this slow-cooker white chicken chili.

Cool leftovers and refrigerate promptly in an airtight container for 3 to 4 days. Reheat until hot throughout, adding a splash of broth if the chili has thickened. Add fresh green onion after reheating. Freeze the chili in airtight portions for about 2 to 3 months for best quality; thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per generous serving, based on 6 servings without optional toppings: 335 calories, 36g protein, 5g fat, and 38g carbohydrates. Approximate values per 100g: 80 calories, 8g protein, 1g fat, and 9g carbohydrates. Values vary with the brands used, the drained weight of the beans, and the finished thickness of the chili.