This slow cooker spicy chipolte chicken chili features tender shredded chicken, chickpeas and corn in a warm and spicy broth. Bust out the slow cooker for this chipolte chicken chili for an easy hands-off dinner preparation. Top the chili with fresh avocado slices, cilantro and a light squeeze of lime just before serving for a full burst of flavor and texture. If you like sour cream, a dollop of fresh sour cream is also a great accompaniment.
This recipe will yield 3-4 small servings or 2 big hearty servings. If you are feeding a family of four, I recommend serving it with a healthy garden salad or no-fail kid pleasers ~ cheesy quesadillas and guacamole. It also scales really easily. If you’re looking for larger portions double the recipe to feed 6-8 people. You can always freeze portions for later or if you’re feeding teen age boys ~ god speed.
This recipe is inspired from a recipe I saw on the TV show ~ Cook’s Country. I love watching cooking shows on TV. Bridget and Julia are my favorite cooks and stars on that show. Do you have any favorite cooking shows?
In my version of this slow cooker chipolte chicken chili, I like to add a little marjoram. Marjoram is often used in Mexican cooking. It is similar to oregano. It has a light sweet flavor and floral scent. If you are fortunate enough to have fresh marjoram, chop it up and add it at the end of the cooking process as this is a somewhat delicate herb.
I love using my slow cooker. It just makes life so much easier with dinner preparation when we have busy after school activities to run off to every other day of the week. You’ll come home to an amazingly smelling house with dinner ready in a flash. It’s also a great recipe to make a day ahead of time. The flavors meld together and taste fantastic the next day if you just want to heat it up quickly in the microwave or stove top. This crock-pot comes with a digital programmable screen and auto switch to warming function.
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I quite honestly think there is almost no better way to cook chicken than slowly in the slow cooker. This chili’s broth has bold flavor and is infused with the healthy goodness from the chicken broth. The chicken turns out tender and incredibly delicious. The main spice used in this recipe is chipolte chili in adobo sauce. It adds a smokey and spicy flavor to the chili. I buy a small can of it. These chilis are really really spicy, so go easy on the amount you use. If you can handle more spice, then by all means…add more to your taste. I usually divide up a small can of these chilis into small Tupperware containers and freeze these small portions for future use. No waste! (affiliates)
I think your family will love this slow cooker chipolte chicken chili recipe. Leave me a comment below about your thoughts and experiences with this recipe.
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Slow cooker chipolte chicken chili
This slow cooker spicy chipolte chicken chili features tender shredded chicken, chickpeas and corn in a warm and spicy broth.
- 1 tbsp olive oil
- 3/4 cup white onion, diced
- 1 clove garlic, minced
- 1 tsp canned chipolte chilie in adobo sauce, minced
- 1 tsp tomato paste
- 1/2 tsp chili powder
- 1/2 tsp marjoram
- 1 1/2 cups organic chicken broth
- 1 14 oz can chickpeas, rinsed
- 1 12 ounce bone-in split chicken breast (remove the skin and trim visible fat)
- sea salt
- freshly ground black pepper
- 1 cup frozen corn
- fresh cilantro, torn into pieces to taste
- 1 lime, cut into wedges
- 1 avocado, sliced
- dollop of sour cream, optional
- On the stove top, heat the olive oil in a non-stick skillet over medium-high heat. Add the onion and cook for a few minutes or until it begins to soften and turn translucent. Add in the minced garlic and cook for another minute. Next, add in the chipolte chili in adobo sauce, tomato paste, chili powder and marjoram. Stir it up.
- Transfer this mixture to the slow cooker. Use some of the chicken broth to swirl around the pan and transfer all of this goodness into the slow cooker. Stir in all the chicken broth, chick peas and season with a generous pinch of salt and ground black pepper. Nestle the chicken into the slow cooker. Cover and cook until the chicken is tender. This will take about 2 to 3 hours on low.
- Once the chicken is cooked, transfer it to a casserole dish or pan. Let it cool slightly, then shred the chicken into bite-sized pieces. You can use 2 forks to do this. Discard the bones.
- Before adding the chicken back into the chili and broth, remove 3/4 -1 cup of the cooked chickpeas to a small bowl. Mash them with a fork until they are somewhat smooth. Then return the mashed chickpeas, cooked chicken and corn back into the slow cooker. Stir it all up and allow it to sit for a few minutes. The residual heat will cook the corn through.
- Taste the chili and adjust the seasoning with salt and pepper to your tastes. Serve the chili with sprigs of cilantro, slices of avocado, a squeeze of lime and a dollop of fresh sour cream on top.
Did you try this recipe? I’d love to hear about your experience. Please leave me a comment on this recipe’s blog page.