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Savory Slow Cooker Smoky Chipotle Chicken Chili

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- 1 lb boneless, skinless chicken thighs, diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes The main ingredients form the heart of this chili. I love using chicken thighs because they stay juicy and tender. The black beans and kidney beans add protein and texture. Crushed tomatoes give a rich base and a nice depth of flavor. - 1-2 chipotle peppers in adobo sauce, minced (adjust for spice level) - 1 tablespoon adobo sauce from the chipotle can - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Fresh cilantro, for garnishing - Lime wedges, for serving For flavor, I use chipotle peppers in adobo sauce. They add a smoky kick. Smoked paprika and ground cumin deepen the taste. Fresh cilantro brightens the dish, while lime juice adds zest. - 1 bell pepper (red or green), diced - Seasonings for personal taste Diced bell peppers give a nice crunch and sweetness. You can adjust seasonings based on your taste. Feel free to add garlic, onion, or even some hot sauce for extra heat. First, gather all your ingredients. Start by dicing 1 pound of boneless, skinless chicken thighs into small pieces. This helps the chicken cook evenly and absorb flavors. Next, dice one medium onion and one bell pepper. You can choose red or green, based on your taste. Now, mince three cloves of garlic. This adds a strong, rich flavor to your chili. For a smoky kick, mince 1-2 chipotle peppers in adobo sauce. Adjust the amount based on how spicy you want your chili. Don’t forget to scrape out some adobo sauce from the chipotle can as well! Now it’s time to layer your slow cooker. Start by placing the diced chicken thighs at the bottom. This allows the juices to soak into the chicken as it cooks. Next, layer in the drained black beans and kidney beans. Pour the 28-ounce can of crushed tomatoes on top. Then, add the diced onion, minced garlic, and bell pepper. Stir in the minced chipotle peppers, adobo sauce, smoked paprika, and ground cumin. These ingredients blend well, creating a rich, smoky flavor. Finally, pour in 2 cups of chicken broth. This keeps everything moist while cooking. Set your slow cooker to low for 6-8 hours or high for 3-4 hours. Cooking on low makes the chicken very tender. When the time is up, check that the chicken is cooked through. Use two forks to shred the chicken right in the pot. Mix it all well to combine. Before serving, taste your chili. Adjust salt and pepper if needed. This ensures your chili has the perfect flavor. Enjoy your savory creation! Managing the heat in your chili is key. Chipotle peppers give a smoky flavor and heat. Start with one pepper and taste. If you want more spice, add another. You can also try other spices. Cumin can add warmth without too much heat. Smoked paprika brings depth without the burn. For the best results, follow the cooking times closely. Cook on low for 6 to 8 hours for tender chicken. If you’re short on time, cook on high for 3 to 4 hours. To ensure your chicken is tender, check it before serving. It should shred easily with two forks. Garnishing makes your chili look nice. Top each bowl with fresh cilantro and a squeeze of lime. For extra texture, add corn tortilla strips or avocado slices. Pair your chili with cornbread or a green salad for a full meal. Enjoy the mix of flavors and textures! {{image_2}} You can change the beans in the chili to match your taste. Try pinto beans or even white beans. Each type brings a unique flavor and texture. For a healthier option, swap the chicken thighs for chicken breasts. Chicken breasts have less fat and will still taste great. You can also use shredded turkey if you prefer. Adding veggies can make your chili even better. Corn adds sweetness, while zucchini gives a nice crunch. Both options bring fresh flavors to the dish. If you want a vegetarian version, leave out the chicken. Use extra beans or add lentils instead. This keeps it filling and tasty. You can also make this chili on the stovetop. Just sauté the onions and garlic first. Then add all ingredients and simmer for about 30 minutes. For a quick meal, use an Instant Pot. Cook on high pressure for 20 minutes. This cuts cooking time but still gives you a rich flavor. If you are in a hurry, use canned beans and pre-cooked chicken. Just mix everything in the slow cooker for a quick meal. After enjoying your chili, store leftovers properly. You can refrigerate or freeze them. - Refrigerating: Use an airtight container. Store in the fridge for up to four days. - Freezing: Use freezer-safe bags or containers. This keeps it fresh for up to three months. To enjoy your leftover chili, reheat it well. Here are some methods: - Stovetop: Pour the chili into a pot. Heat over medium until hot. Stir often. - Microwave: Place chili in a microwave-safe bowl. Cover and heat in short bursts. Stir between rounds. To avoid losing texture and flavor, do not overheat. Stir gently to keep everything intact. Chili can last for a while if stored right. - In the fridge: Enjoy it within four days. - In the freezer: Use it within three months for best taste. Check for spoilage signs before eating. Look for off smells or unusual colors. If it seems off, throw it out. Yes, you can use frozen chicken! Just add the frozen chicken thighs to the slow cooker first. Make sure to increase the cooking time. Cook on low for about 8-10 hours or on high for 4-6 hours. Check that the chicken reaches 165°F before serving. Once cooked, shred the chicken and mix it back into the chili. To add more heat, try these tips: - Use extra chipotle peppers in adobo sauce. - Add a pinch of cayenne pepper or crushed red pepper flakes. - Stir in some diced jalapeños for fresh heat. - Mix in hot sauce to your taste. Start with small amounts and add more as needed. This way, you can find the heat level you love. This chili pairs well with several side dishes and toppings: - Serve with cornbread for a sweet touch. - Add tortilla chips for crunch. - Top with shredded cheese, sour cream, or Greek yogurt. - Fresh avocado slices enhance creaminess. - Fresh cilantro and lime juice brighten the flavors. These additions will make your meal even more enjoyable! This blog post covered how to make Smoky Chipotle Chicken Chili in a slow cooker. We started with the main ingredients, like diced chicken and beans, and added flavor enhancers like chipotle peppers. I shared step-by-step instructions, tips for adjustments, and variations to try. In conclusion, this recipe is both easy and tasty. You can customize it to fit your taste. Enjoy making this flavorful dish and sharing it with friends and family. Happy cooking!

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Craving a bowl of bold flavors? Dive into my Savory Slow Cooker Smoky Chipotle Chicken Chili! With tender chicken, rich beans, and a smoky kick, this dish is perfect for any gathering or cozy night in. I’ll guide you through easy steps and tasty variations, so you can tailor it to your liking. Get ready to impress your friends and family with this hearty, flavor-packed meal! Let’s get cooking!

Ingredients

Main Ingredients for Slow Cooker Smoky Chipotle Chicken Chili

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes

The main ingredients form the heart of this chili. I love using chicken thighs because they stay juicy and tender. The black beans and kidney beans add protein and texture. Crushed tomatoes give a rich base and a nice depth of flavor.

Flavor Enhancers

  • 1-2 chipotle peppers in adobo sauce, minced (adjust for spice level)
  • 1 tablespoon adobo sauce from the chipotle can
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Fresh cilantro, for garnishing
  • Lime wedges, for serving

For flavor, I use chipotle peppers in adobo sauce. They add a smoky kick. Smoked paprika and ground cumin deepen the taste. Fresh cilantro brightens the dish, while lime juice adds zest.

Optional Add-ins

  • 1 bell pepper (red or green), diced
  • Seasonings for personal taste

Diced bell peppers give a nice crunch and sweetness. You can adjust seasonings based on your taste. Feel free to add garlic, onion, or even some hot sauce for extra heat.

Step-by-Step Instructions

Preparing the Ingredients

First, gather all your ingredients. Start by dicing 1 pound of boneless, skinless chicken thighs into small pieces. This helps the chicken cook evenly and absorb flavors. Next, dice one medium onion and one bell pepper. You can choose red or green, based on your taste.

Now, mince three cloves of garlic. This adds a strong, rich flavor to your chili. For a smoky kick, mince 1-2 chipotle peppers in adobo sauce. Adjust the amount based on how spicy you want your chili. Don’t forget to scrape out some adobo sauce from the chipotle can as well!

Layering the Slow Cooker

Now it’s time to layer your slow cooker. Start by placing the diced chicken thighs at the bottom. This allows the juices to soak into the chicken as it cooks. Next, layer in the drained black beans and kidney beans. Pour the 28-ounce can of crushed tomatoes on top.

Then, add the diced onion, minced garlic, and bell pepper. Stir in the minced chipotle peppers, adobo sauce, smoked paprika, and ground cumin. These ingredients blend well, creating a rich, smoky flavor. Finally, pour in 2 cups of chicken broth. This keeps everything moist while cooking.

Cooking Time and Technique

Set your slow cooker to low for 6-8 hours or high for 3-4 hours. Cooking on low makes the chicken very tender. When the time is up, check that the chicken is cooked through. Use two forks to shred the chicken right in the pot. Mix it all well to combine.

Before serving, taste your chili. Adjust salt and pepper if needed. This ensures your chili has the perfect flavor. Enjoy your savory creation!

Tips & Tricks

Adjusting Spice Levels

Managing the heat in your chili is key. Chipotle peppers give a smoky flavor and heat. Start with one pepper and taste. If you want more spice, add another. You can also try other spices. Cumin can add warmth without too much heat. Smoked paprika brings depth without the burn.

Cooking for Best Results

For the best results, follow the cooking times closely. Cook on low for 6 to 8 hours for tender chicken. If you’re short on time, cook on high for 3 to 4 hours. To ensure your chicken is tender, check it before serving. It should shred easily with two forks.

Serving Suggestions

Garnishing makes your chili look nice. Top each bowl with fresh cilantro and a squeeze of lime. For extra texture, add corn tortilla strips or avocado slices. Pair your chili with cornbread or a green salad for a full meal. Enjoy the mix of flavors and textures!

Variations

Ingredient Swaps

You can change the beans in the chili to match your taste. Try pinto beans or even white beans. Each type brings a unique flavor and texture.

For a healthier option, swap the chicken thighs for chicken breasts. Chicken breasts have less fat and will still taste great. You can also use shredded turkey if you prefer.

Flavor Profile Changes

Adding veggies can make your chili even better. Corn adds sweetness, while zucchini gives a nice crunch. Both options bring fresh flavors to the dish.

If you want a vegetarian version, leave out the chicken. Use extra beans or add lentils instead. This keeps it filling and tasty.

Cooking Method Alternatives

You can also make this chili on the stovetop. Just sauté the onions and garlic first. Then add all ingredients and simmer for about 30 minutes.

For a quick meal, use an Instant Pot. Cook on high pressure for 20 minutes. This cuts cooking time but still gives you a rich flavor.

If you are in a hurry, use canned beans and pre-cooked chicken. Just mix everything in the slow cooker for a quick meal.

Storage Info

Storing Leftovers

After enjoying your chili, store leftovers properly. You can refrigerate or freeze them.

  • Refrigerating: Use an airtight container. Store in the fridge for up to four days.
  • Freezing: Use freezer-safe bags or containers. This keeps it fresh for up to three months.

Reheating Tips

To enjoy your leftover chili, reheat it well. Here are some methods:

  • Stovetop: Pour the chili into a pot. Heat over medium until hot. Stir often.
  • Microwave: Place chili in a microwave-safe bowl. Cover and heat in short bursts. Stir between rounds.

To avoid losing texture and flavor, do not overheat. Stir gently to keep everything intact.

Shelf Life

Chili can last for a while if stored right.

  • In the fridge: Enjoy it within four days.
  • In the freezer: Use it within three months for best taste.

Check for spoilage signs before eating. Look for off smells or unusual colors. If it seems off, throw it out.

FAQs

Can I use frozen chicken in the recipe?

Yes, you can use frozen chicken! Just add the frozen chicken thighs to the slow cooker first. Make sure to increase the cooking time. Cook on low for about 8-10 hours or on high for 4-6 hours. Check that the chicken reaches 165°F before serving. Once cooked, shred the chicken and mix it back into the chili.

How do I make this chili spicier?

To add more heat, try these tips:

  • Use extra chipotle peppers in adobo sauce.
  • Add a pinch of cayenne pepper or crushed red pepper flakes.
  • Stir in some diced jalapeños for fresh heat.
  • Mix in hot sauce to your taste.

Start with small amounts and add more as needed. This way, you can find the heat level you love.

What can I serve with Smoky Chipotle Chicken Chili?

This chili pairs well with several side dishes and toppings:

  • Serve with cornbread for a sweet touch.
  • Add tortilla chips for crunch.
  • Top with shredded cheese, sour cream, or Greek yogurt.
  • Fresh avocado slices enhance creaminess.
  • Fresh cilantro and lime juice brighten the flavors.

These additions will make your meal even more enjoyable!

This blog post covered how to make Smoky Chipotle Chicken Chili in a slow cooker. We started with the main ingredients, like diced chicken and beans, and added flavor enhancers like chipotle peppers. I shared step-by-step instructions, tips for adjustments, and variations to try.

In conclusion, this recipe is both easy and tasty. You can customize it to fit your taste. Enjoy making this flavorful dish and sharing it with friends and family. Happy cooking!

- 1 lb boneless, skinless chicken thighs, diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes The main ingredients form the heart of this chili. I love using chicken thighs because they stay juicy and tender. The black beans and kidney beans add protein and texture. Crushed tomatoes give a rich base and a nice depth of flavor. - 1-2 chipotle peppers in adobo sauce, minced (adjust for spice level) - 1 tablespoon adobo sauce from the chipotle can - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Fresh cilantro, for garnishing - Lime wedges, for serving For flavor, I use chipotle peppers in adobo sauce. They add a smoky kick. Smoked paprika and ground cumin deepen the taste. Fresh cilantro brightens the dish, while lime juice adds zest. - 1 bell pepper (red or green), diced - Seasonings for personal taste Diced bell peppers give a nice crunch and sweetness. You can adjust seasonings based on your taste. Feel free to add garlic, onion, or even some hot sauce for extra heat. First, gather all your ingredients. Start by dicing 1 pound of boneless, skinless chicken thighs into small pieces. This helps the chicken cook evenly and absorb flavors. Next, dice one medium onion and one bell pepper. You can choose red or green, based on your taste. Now, mince three cloves of garlic. This adds a strong, rich flavor to your chili. For a smoky kick, mince 1-2 chipotle peppers in adobo sauce. Adjust the amount based on how spicy you want your chili. Don’t forget to scrape out some adobo sauce from the chipotle can as well! Now it’s time to layer your slow cooker. Start by placing the diced chicken thighs at the bottom. This allows the juices to soak into the chicken as it cooks. Next, layer in the drained black beans and kidney beans. Pour the 28-ounce can of crushed tomatoes on top. Then, add the diced onion, minced garlic, and bell pepper. Stir in the minced chipotle peppers, adobo sauce, smoked paprika, and ground cumin. These ingredients blend well, creating a rich, smoky flavor. Finally, pour in 2 cups of chicken broth. This keeps everything moist while cooking. Set your slow cooker to low for 6-8 hours or high for 3-4 hours. Cooking on low makes the chicken very tender. When the time is up, check that the chicken is cooked through. Use two forks to shred the chicken right in the pot. Mix it all well to combine. Before serving, taste your chili. Adjust salt and pepper if needed. This ensures your chili has the perfect flavor. Enjoy your savory creation! Managing the heat in your chili is key. Chipotle peppers give a smoky flavor and heat. Start with one pepper and taste. If you want more spice, add another. You can also try other spices. Cumin can add warmth without too much heat. Smoked paprika brings depth without the burn. For the best results, follow the cooking times closely. Cook on low for 6 to 8 hours for tender chicken. If you’re short on time, cook on high for 3 to 4 hours. To ensure your chicken is tender, check it before serving. It should shred easily with two forks. Garnishing makes your chili look nice. Top each bowl with fresh cilantro and a squeeze of lime. For extra texture, add corn tortilla strips or avocado slices. Pair your chili with cornbread or a green salad for a full meal. Enjoy the mix of flavors and textures! {{image_2}} You can change the beans in the chili to match your taste. Try pinto beans or even white beans. Each type brings a unique flavor and texture. For a healthier option, swap the chicken thighs for chicken breasts. Chicken breasts have less fat and will still taste great. You can also use shredded turkey if you prefer. Adding veggies can make your chili even better. Corn adds sweetness, while zucchini gives a nice crunch. Both options bring fresh flavors to the dish. If you want a vegetarian version, leave out the chicken. Use extra beans or add lentils instead. This keeps it filling and tasty. You can also make this chili on the stovetop. Just sauté the onions and garlic first. Then add all ingredients and simmer for about 30 minutes. For a quick meal, use an Instant Pot. Cook on high pressure for 20 minutes. This cuts cooking time but still gives you a rich flavor. If you are in a hurry, use canned beans and pre-cooked chicken. Just mix everything in the slow cooker for a quick meal. After enjoying your chili, store leftovers properly. You can refrigerate or freeze them. - Refrigerating: Use an airtight container. Store in the fridge for up to four days. - Freezing: Use freezer-safe bags or containers. This keeps it fresh for up to three months. To enjoy your leftover chili, reheat it well. Here are some methods: - Stovetop: Pour the chili into a pot. Heat over medium until hot. Stir often. - Microwave: Place chili in a microwave-safe bowl. Cover and heat in short bursts. Stir between rounds. To avoid losing texture and flavor, do not overheat. Stir gently to keep everything intact. Chili can last for a while if stored right. - In the fridge: Enjoy it within four days. - In the freezer: Use it within three months for best taste. Check for spoilage signs before eating. Look for off smells or unusual colors. If it seems off, throw it out. Yes, you can use frozen chicken! Just add the frozen chicken thighs to the slow cooker first. Make sure to increase the cooking time. Cook on low for about 8-10 hours or on high for 4-6 hours. Check that the chicken reaches 165°F before serving. Once cooked, shred the chicken and mix it back into the chili. To add more heat, try these tips: - Use extra chipotle peppers in adobo sauce. - Add a pinch of cayenne pepper or crushed red pepper flakes. - Stir in some diced jalapeños for fresh heat. - Mix in hot sauce to your taste. Start with small amounts and add more as needed. This way, you can find the heat level you love. This chili pairs well with several side dishes and toppings: - Serve with cornbread for a sweet touch. - Add tortilla chips for crunch. - Top with shredded cheese, sour cream, or Greek yogurt. - Fresh avocado slices enhance creaminess. - Fresh cilantro and lime juice brighten the flavors. These additions will make your meal even more enjoyable! This blog post covered how to make Smoky Chipotle Chicken Chili in a slow cooker. We started with the main ingredients, like diced chicken and beans, and added flavor enhancers like chipotle peppers. I shared step-by-step instructions, tips for adjustments, and variations to try. In conclusion, this recipe is both easy and tasty. You can customize it to fit your taste. Enjoy making this flavorful dish and sharing it with friends and family. Happy cooking!

Slow Cooker Smoky Chipotle Chicken Chili

Savor the flavors of Slow Cooker Smoky Chipotle Chicken Chili with this easy recipe! Combining tender chicken, hearty beans, and a kick of chipotle spice, this dish is perfect for cozy dinners or game day gatherings. With just 15 minutes of prep time, you'll have a delicious meal ready to delight your family and friends. Click through to explore this recipe and elevate your chili game today! #SlowCookerRecipes #ChiliLovers #ChickenChili #ComfortFood
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

1 medium onion, diced

3 cloves garlic, minced

1-2 chipotle peppers in adobo sauce, minced (adjust for spice level)

1 tablespoon adobo sauce from the chipotle can

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 bell pepper (red or green), diced

2 cups chicken broth

Salt and pepper to taste

Fresh cilantro, for garnishing

Lime wedges, for serving

Instructions
 

In a slow cooker, add the diced chicken thighs at the bottom.

    Layer the black beans, kidney beans, and crushed tomatoes on top of the chicken.

      Add the diced onion, minced garlic, and diced bell pepper.

        Stir in the minced chipotle peppers, adobo sauce, smoked paprika, and ground cumin.

          Pour the chicken broth over all the ingredients, ensuring everything is well combined.

            Season with salt and pepper to taste, and mix gently.

              Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shredded.

                Before serving, shred the chicken in the slow cooker with two forks and mix well to combine.

                  Taste and adjust seasoning if necessary.

                    Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                      - Presentation Tips: Serve the chili in bowls, topped with fresh cilantro and a squeeze of lime. For added texture, consider garnishing with corn tortilla strips or avocado slices.

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