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Chipotle Chicken Chili


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  • 2 yellow onions, halved and sliced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 TBS tomato paste
  • 3 garlic cloves, chopped
  • 2 cups chicken broth
  • 1 chipotle in adobo, seeded and chopped, plus 1 TBS adobo sauce
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 lbs. bone-in chicken thighs, skin removed
  • 1 can black beans (15.5 ounces)
  • 1 cup frozen corn, thawed



Step 1

Combine onions, tomatoes, tomato paste, garlic, broth, chipotle and adobo, coriander, salt and pepper in the base of a slow cooker; wedge chicken thighs into the mixture, submerging at least half of the meat in the liquid. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

Remove chicken bones and shred meat back into slow cooker. Stir in beans and corn to heat through.


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