If you’re a fan of cozy, spicy comfort food, you’ve just hit the jackpot! This Chipotle Chicken Chilli is one of my absolute favorites especially in the colder months. It’s smoky, spicy, warm, and packed with flavor. And the best part? You can toss it all in the slow cooker and forget about it till dinner!

But don’t worry if you don’t have a slow cooker, I’ve got you covered with a stovetop method too. This recipe makes around 3 to 4 servings, so it’s perfect for a small family or for a few days of yummy leftovers. Let’s get into it!

Method

1. Slow Cooker Method

To make this in the slow cooker, start by adding all your ingredients straight into the pot that includes the chopped onion and red pepper, crushed garlic, chilli powder, chipotle paste, tomato purée, chopped tomatoes, water (just use half a tin), chicken stock cube or pot, honey, coriander, chicken breasts, and kidney beans. Make sure to leave out the natural yoghurt and the extra coriander for topping we’ll save those for later when serving.

Once everything is in the slow cooker, give it a gentle stir to mix it all together. Now pop the lid on and set it to high for 4 hours or low for 6 to 7 hours, depending on your schedule. When the cooking time is up, the chicken should be perfectly cooked and super tender.

Take two forks and shred the chicken directly inside the pot. It should fall apart easily. Mix the shredded chicken back into the spicy, saucy base to soak up all the flavors. At this point, give it a quick taste and add a pinch of salt and pepper if needed. Serve it up warm in bowls, and if you like, add a spoonful of natural yoghurt and sprinkle of fresh coriander on top for that perfect finish.

2. Hob Method

To cook this on the hob, start by heating 1 tablespoon of oil in a large, deep pan over medium heat. Once the oil is warm, toss in your chopped onion and red bell pepper. Stir them around and cook for about 5–7 minutes, or until they’ve softened nicely.

Next, stir in the crushed garlic, chopped coriander, and chipotle paste. Let these cook together for about 1 minute so the flavors have time to blend. Then, place your chicken breasts right into the pan and mix them around so they’re well coated in the spicy mixture.

Now, pour in the chopped tomatoes and half a tin of water, followed by your chicken stock cube or pot. Make sure the chicken is mostly covered by the liquid. Bring everything to a gentle simmer, then reduce the heat and let it cook uncovered for about 40 minutes, giving it the occasional stir so it doesn’t stick to the bottom.

After 40 minutes, stir in the drained and rinsed kidney beans. Then, carefully remove the chicken breasts from the pan and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Add the shredded chicken back into the pan, and now stir in 1 tablespoon of honey, plus a little salt and pepper to taste.Let the chilli simmer for about 5 more minutes, just enough for everything to come together and thicken slightly. Serve it up warm, topped with natural yoghurt and fresh coriander if you’d like and enjoy every spicy, smoky spoonful!

Necessary Tools

Slow cooker or a deep pan with a lid (for hob method)
Knife and chopping board
Measuring spoons
Wooden spoon or spatula
Forks (for shredding the chicken)
Bowl and spoon (for serving)

Chipotle Chicken Chilli (Slow Cooker or Hob!)

Recipe by Jenner TomaskaCuisine: American, MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Total time

hours

minutes

Ingredients

1 tbsp oil
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, crushed or minced
1 tsp chilli powder
20g chipotle paste
1 tbsp tomato purée
1½ tins (600g) chopped tomatoes
½ tin of water (just fill the empty can halfway)
1 chicken stock pot or cube
1 tbsp honey
A handful of chopped coriander (plus extra for topping)
450g chicken breast
1 tin kidney beans (drained and rinsed)
Salt and pepper to taste
Natural yoghurt (for topping – optional)

Directions

Slow Cooker Method
Add everything except the yoghurt and coriander topping into your slow cooker.
Set it to high for 4 hours or low for 6–7 hours.
When the chicken is cooked, pull it apart with two forks and mix it back into the sauce.
Serve warm with a dollop of yoghurt and some fresh coriander on top (if you like). Done!
Hob Method
Heat the oil in a pan and cook the onions and peppers until soft.
Add the garlic, coriander, and chipotle paste. Stir for a minute.
Add the chicken breasts and coat them in the spicy mix.
Pour in the tomatoes, water, and stock so the chicken is mostly covered.
Let it simmer gently for 40 minutes.
Add in the kidney beans.
Take the chicken out, shred it with two forks, and return it to the pan.
Stir in the honey, salt, and pepper. Let it bubble for 5 more minutes.
Serve with toppings and dig in!

Notes

Don’t forget to drain and rinse the kidney beans before adding them, or the sauce might taste too salty.
If using the hob, make sure to simmer gently not boil so the chicken stays tender.
Use two forks to shred the chicken easily. If you wait too long after cooking, the chicken may cool and be harder to pull apart.
Stir occasionally if cooking on the hob to avoid the bottom sticking or burning.

Serving Suggestions

Scoop it over fluffy rice or a warm baked potato
Add tortilla chips on the side for dipping
Top it with grated cheese, avocado, or a spoonful of sour cream
Use it as a filling for wraps or burritos
Eat it on its own with a warm piece of garlic bread!

Fun Fact

Chipotle is actually just a smoked and dried jalapeño! That’s why it adds that delicious smoky heat to dishes like this one.

Conclusion

This Chipotle Chicken Chilli has everything I love in a meal it’s easy, flavorful, and cozy. Whether you throw it all into the slow cooker or whip it up on the hob, the result is always delicious. Make it your own with your favorite toppings or serve it with what you’ve got on hand. It’s comfort food made simple and it’s a recipe I keep coming back to!