Simple Slow Cooker Chipotle Chicken Chili
Chili or stew: It's up to you, really! The sweetness of the corn plays off the smoky heat of the chipotle peppers, and the chicken and beans make this a hearty one-pot meal that pairs well with anything from baked potatoes to cornbread. Naturally gluten free.
Servings 6
Equipment
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breast trimmed
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon chili powder
- Sea salt to taste
- Black pepper to taste
- 1 tablespoon minced garlic about 6 cloves
- 1 medium yellow onion chopped
- 1 can fire roasted diced tomatoes
- 2-4 chipotles in adobo chopped (see Note)
- 1 tablespoon sauce from chipotles in adobo
- 1 can Great Northern beans rinsed and drained
- 1 can kidney beans rinsed and drained
- 1 can corn drained
- 2 cups chicken broth
- 1 bay leaf
Instructions
- Place the trimmed chicken in the bottom of your slow cooker and season it with spices, sea salt, and pepper.
- Top chicken evenly with the minced garlic, then add the onion, tomatoes, chipotles and chipotle sauce, beans, and corn (spreading these out evenly across the top as you go).
- Pour in the chicken broth and add the bay leaf, then cook on low for six hours.
- Remove the bay leaf and discard, then remove the chicken from the slow cooker and shred.
- Stir the shredded chicken back into the Crock-Pot, then serve your chipotle chicken chili with your favorite chili toppings.
Notes
I used four chipotles in adobo to give my chili a nice underlying kick, because I like some heat in mine. If you are more sensitive to spice, you might wish to cut back to two peppers. Also: I always like to use my little food chopper for garlic and chipotles in order to speed up the chopping process.