There’s nothing quite like the comforting aroma of a slow-cooked meal filling your kitchen. This hearty Smoky Chipotle Chicken Chili is tailor-made to feed a crowd (or provide generous leftovers) in a 6-quart slow cooker. Tender chicken, bold spices, and a light hint of smokiness create a flavorful chili that feels both cozy and satisfying.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp chipotle chili powder (or 1 diced chipotle pepper in adobo sauce)
- 1 cup chicken broth
- 1 tsp salt, or to taste
- Freshly ground black pepper, to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro
Instructions
Before you start, lightly coat the inside of your 6-quart slow cooker with cooking spray or line it with a slow cooker liner to make cleanup easier. Then, place the chicken thighs at the bottom of the slow cooker. Layer the chopped onion and minced garlic over the chicken, followed by the diced tomatoes, pinto beans, and black beans.
In a separate bowl, whisk together the ground cumin, chili powder, smoked paprika, chipotle chili powder, chicken broth, salt, and pepper. Pour this spicy mixture evenly over the chicken and beans. Cover the slow cooker and set it to cook on low for 6 to 7 hours, or on high for about 4 hours. The chicken is done when it’s fork-tender and shreds easily.
When the cooking time is up, use a pair of forks to shred the chicken right in the slow cooker, mixing it well with the flavorful juices. Taste and adjust seasonings if needed. Ladle into bowls and top with a dollop of sour cream, a sprinkle of cheese, or a handful of fresh cilantro for a bright pop of color.
This Smoky Chipotle Chicken Chili is perfect for busy weeknights, impromptu gatherings, or even weekly meal prep. With lean protein from the chicken, fiber from the beans, and a spicy kick from the chipotle, it’s a balanced meal that’s both comforting and invigorating.
Feel free to swap in diced turkey breast for the chicken, or toss in extra vegetables like bell peppers or zucchini for additional nutrients. Whatever twist you choose, this dish is sure to warm you up and satisfy every appetite around the table.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
