A hearty crockpot meal made with shredded chicken, beans, poblano peppers and smoky spices. This easy chipotle chicken chili is a lighter, flavorful alternative to traditional beef chili and makes a cozy, comforting dinner. Leftovers are perfect for lunch the next day.
Chipotle Chicken Chili is an easy slow cooker favorite. As the weather cools, this chicken-based chili brings bold Mexican-inspired flavors to a classic comfort dish. I tested this recipe multiple times until the balance of smokiness and warmth felt just right—now it’s a go-to during soup season and beyond.
This crockpot dinner is satisfying and nourishing. It combines shredded chicken, beans and poblano peppers with a smoky chipotle kick. High in protein and simple to assemble, it’s ideal for busy weeknights.
A flavorful slow cooker meal you can feel good about.
Ingredients You’ll Need
Shredded chicken: Use store-bought shredded chicken for convenience or make your own (see the homemade shredded chicken section below).
Canned black beans: Low-sodium or no-salt-added black beans are recommended.
Canned kidney beans: Dark red kidney beans work well; choose low-sodium if possible.
Crushed tomatoes: One 14 oz. can of crushed tomatoes provides body and acidity.
Diced tomatoes with green chiles: Fire-roasted diced tomatoes add a nice smoky depth if available.
Chicken broth: One cup produces a thicker chili; add an extra 1/2–1 cup if you prefer a thinner consistency.
Poblano peppers: Two poblanos, deseeded and diced. They are mild but add great flavor.
Onion: White onion is recommended for its clean flavor.
Spices: Chili powder, smoked paprika, cumin, chipotle chili powder, garlic powder, oregano and salt create the bold, smoky profile of the chili.
How To Make Slow Cooker Chipotle Chicken Chili
1. Prep ingredients. Drain and rinse the beans, deseed and dice the poblanos, and chop the onion.
2. Combine in the crockpot. Add shredded chicken, black beans, kidney beans, diced tomatoes (with chiles, not drained), crushed tomatoes, chicken broth, poblanos, onion and spices to the slow cooker. Stir until everything is evenly mixed.
3. Cook. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
4. Serve. Ladle into bowls, top as desired and enjoy.
Make Shredded Chicken At Home
Homemade shredded chicken is simple and often tastier than store-bought. Season with salt and pepper and bake until cooked through, then shred. Prep a batch at the start of the week to use in salads, quesadillas, sandwiches and soups.
Roasting times at 400°F:
- Chicken tenders: 15–20 minutes, then shred.
- Boneless skinless chicken breasts: 20–25 minutes, depending on size; shred when done.
- Boneless skinless chicken thighs: 20–22 minutes, depending on size; shred when done.
Cooked chicken should reach an internal temperature of 165°F.
Topping Ideas
This slow cooker chicken chili pairs well with classic chili toppings and taco-style additions to enhance the Mexican flavors. Popular options include:
- Chopped cilantro
- Sliced green onion
- Diced avocado
- Shredded cheddar cheese
- Sour cream
- Chopped white onion
- Fresh lime wedges
- Tortilla chips
Storing & Reheating
This chili freezes and reheats well, making it a convenient meal prep option for colder months.
- Storing: Refrigerate leftovers in an airtight container for 3–5 days.
- Freezing: Pour chili into a freezer-safe bag, lay flat and freeze. It keeps well for 3–6 months; double-bagging can provide extra protection.
- Reheating: Reheat on the stove over medium heat in a covered pot, stirring occasionally until warmed through. Microwave reheating also works for single servings.
Tips & Variations
Use ground chicken or turkey: Brown ground poultry in a skillet with salt and pepper, then transfer to the slow cooker for a more traditional chili texture.
Adjust consistency: Add 1/2–1 cup extra chicken broth before cooking for a thinner chili, or stir in more broth after cooking until you reach your preferred thickness.
Watch the heat: Chipotle powder can be spicy. Start with 1 teaspoon, taste, and add more if desired.
Why you’ll love this chipotle chicken chili recipe
- One-pot meal: Add everything to a crockpot and let it simmer—the perfect “set it and forget it” dinner with easy cleanup.
- Cozy & satisfying: Lean shredded chicken, beans and bold spices make a nourishing bowl of chili.
- Mexican-inspired fusion: Smoky, savory flavors combine with classic chili ingredients for a delicious twist.
Gluten free? This recipe is already gluten free.
Dairy free? The base recipe is dairy free; add dairy toppings only if you wish.
Made one of the recipes? Tag @kalefornia_kravings on Instagram and leave a comment—I’d love to see what you create!
More soup recipes you might like:
- Crockpot Chicken Enchilada Soup
- The Best Crockpot Turkey Chili
- Italian Sausage Butternut Squash & Kale Soup
- Crockpot Chicken Avocado Lime Soup
Slow Cooker Chipotle Chicken Chili
Ingredients
- 1-1½ lbs. shredded chicken
- 2 poblano peppers, deseeded & diced
- 1 (15oz.) can black beans, drained & rinsed
- 1 (15oz.) can kidney beans, drained & rinsed
- 1 (14.5oz.) can diced fire roasted tomatoes with green chiles (not drained)
- 1 (14oz.) can crushed tomatoes
- 1 cup chicken broth*
- ½ of a white onion, chopped
- 3 Tbsp chili powder
- 1½ tbsp smoked paprika
- 1 tbsp cumin
- 1-1½ tsp chipotle chili powder (depending how spicy you want it)
- 1½ tsp salt
- 1 tsp oregano
- 1 tsp garlic powder
- Optional toppings: shredded cheese, chopped cilantro, sliced green onion, etc.
Instructions
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Add the shredded chicken, black beans, kidney beans, poblano peppers, chopped onion, canned diced tomatoes (not drained), crushed tomatoes, chicken broth and spices to the crockpot and give it a good stir.
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Cover and cook on low for 6-8 hours or high for 3-4 hours.
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Once done, garnish each bowl with your favorite toppings and serve.