Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The chipotle peppers give this slow cooker shredded chicken chili a subtle smoky flavor. Top with shredded Cheddar cheese, sour cream, oyster crackers, or Fritos® chips.

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Recipe Summary test

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a pot over medium-high heat. Add 1/2 of the onion and 1/2 of the garlic; cook until onion is translucent, about 5 minutes. Add chicken and season with chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute.

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  • Stir in remaining onion and garlic, diced tomatoes, tomato sauce, chicken broth, chili beans, chipotle peppers, salt, and pepper; bring to a boil. Reduce heat and let simmer until reduced and thickened, 1 to 2 hours.

Nutrition Facts

262 calories; protein 28.1g; carbohydrates 18.3g; fat 9.3g; cholesterol 65.4mg; sodium 1414mg. Full Nutrition
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Reviews (1)

Rating: 4 stars
11/16/2020
Easy and tasty recipe but soup, not chili. My kids were adamant that this was a soup. I doubled and made the recipe nearly as written. My subs were 2 types of rotel because that was what was in my grocery order and I used pinto beans instead of chili beans. The chili beans that were in my order had gluten.While tasty the biggest complaint in my house were there were too many tomato chunks and not enough beans. Read More