Slow Cooker Spicy Chipotle Chicken Chili
Slow Cooker Spicy Chipotle Chicken Chili – Loaded with chicken, fresh peppers, tomatoes, spices, beans, and the wonderful, smoky, spicy flavors from chipotle peppers in adobo sauce, this chicken chili is bursting with flavor! Just add your favorite toppings for a bowl of the ultimate comfort food!
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If you’re looking for a flavorful white chicken chili that’s creamy, yet spicy, a little smoky, and filled with tons of flavor, this Slow Cooker Spicy Chipotle Chicken Chili will not disappoint!
What’s your favorite thing about chili?
Is it the warm, earthy spices, the requisite beans, the chunks of meat?
For me, it’s all those things together with a touch of spiciness from smoky chipotle peppers in adobo that makes it a favorite dish.
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Boneless, skinless chicken breasts
- Onion – I use yellow onion
- Poblano
- Jalapeno
- Garlic
- Canned pinto beans – feel free to use kidney beans or black beans instead
- Canned diced tomatoes
- Canned diced green chiles
- Canned chipotle peppers in adobo
- Cream cheese – I use full fat (it melts better)
- Chicken broth
- Spices (cumin, smoked paprika, chili powder, cayenne powder, salt & pepper)
What are chipotle peppers in adobo sauce?
Chipotle peppers in adobo sauce are jalapenos that have been smoked and dried, then canned with a spicy, piquant sauce made with tomatoes, vinegar, garlic, and spices.
The peppers are smoky and super spicy, adding tons of flavor to whatever you add them to!
How to make Spicy Chipotle Chicken Chili
- Add chicken to slow cooker and sprinkle the spices over the chicken.
- Top the chicken with the onion, garlic, fresh peppers, beans, tomatoes, canned green chiles, chipotle peppers, cream cheese, and broth.
- When the chili has finished cooking, shred the chicken breasts, then stir the cream cheese into the chili until it is fully combined. Top bowls of chili with your favorite toppings!
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How spicy is this chili?
I created this recipe for those who are looking for a spicy white chicken chili.
My family is a bunch of chile heads that add hot sauce to everything. If that’s you, you’ll be just fine.
To make it more mild, you could use less chipotle peppers, since that is where the majority of the heat is coming from. You could also omit the cayenne pepper.
What toppings are good for white chili?:
- Shredded cheese
- Pickled jalapenos
- Hot sauce
- Sliced scallions
- Tortilla chips
- Sour cream
- Fresh cilantro
- Sliced avocado
How long is homemade White Chili good for?
You can keep leftover white chicken chili in an air-tight container in the refrigerator for up to 4 days.
Because this chili contains dairy, it is not recommended that you freeze it.
Looking for more soup recipes? Here are some favorites:
- Slow Cooker Split Pea Soup
- Italian Meatball Gnocchi Soup
- Perfect Steak Chili (shown below)
- Slow Cooker Cheesy Broccoli Potato Soup
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NOTES:
- Full-fat cream cheese is best in this recipe, as reduced-fat might not melt as well.
- Cans of chipotle peppers in adobo sauce vary from brand to brand. Some might be smokier or spicier, and some might have a more tangy adobo sauce. You can get the Embasa chipotle peppers I used in the recipe card.
- I really liked pinto beans in this recipe, but feel free to use your favorite type of bean.
Slow Cooker Spicy Chipotle Chicken Chili
Equipment
- 5-6 quart slow cooker
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp cumin
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 1 tsp. cayenne pepper
- 1 tsp. salt
- black pepper to taste
- 1 medium yellow onion diced
- 1 poblano chile diced
- 1 jalapeno minced
- 2 garlic cloves minced
- 1 bay leaf
- 15.5 oz. can pinto beans drained
- 14.5 oz. can diced tomatoes undrained
- 4.5 oz. can diced green chiles
- 3 chipotle peppers in adobo (from 7oz can) + 2 tsp. of adobo sauce if you want to make it spicier.
- 8 oz. full fat cream cheese
- 1 1/2 cups chicken broth
Instructions
- Add chicken breasts to a 5-6 quart slow cooker. Sprinkle the cumin, smoked paprika, chili powder, cayenne powder, salt & pepper over the chicken.
- Add the bay leaf, onion, poblano, jalapeno, garlic, beans, canned tomatoes and their juices, canned green chiles, chipotle peppers & adobo sauce, cream cheese, and chicken broth to the slow cooker.
- Cook on low for 5-6 hours. Shred the chicken, and stir the cream cheese into the chili so it is fully incorporated. Taste for needed salt, and add some if you think it needs it. Top chili with your favorite toppings and enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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I’ve made this stew twice. In both cases, I heated the beans separately and served them as a side dish, along with other condiments.
Starches, including beans, tend to dull the flavors.
1 jalapeno wasn’t enough of a kick. I used a can of Rotel tomatoes with jalapeno the second time and it was delicious.
Definitely agree that full fat cream cheese is the way to go. I’ve made a similar stew using Mexican white cheese – that was really good as well.
Turkey breast meat also works. As an option, add diced red bell pepper or pimentos for color.
Can thighs be substituted for breasts,?
Yes, you can use thighs instead of breasts, but boneless, skinless thighs don’t take as long to cook, you may need to reduce the cooking time. Enjoy!
I made this and it was creamy and added the chipotle peppers in adobo gave it a nice kick. Took some to work and gave it to my co worker who is from Mexico and was so impressed! Thank you
So glad it was a hit! Thanks for the feedback!
So good!
This recipe says it serves 6, but how big are the servings?
6 servings is just an estimation, since serving sizes vary. Enjoy :)
Excellent!!