Because I’m usually less organized on a Monday, I like my evening meals to be something that is nourishing and easy to prepare. That’s why I’ve teamed up with Hunt’s canned tomato products today to bring you this simple and flavorful slow cooker chipotle chicken chili!
I think a good chili needs to be chunky. That’s why this one is packed with a ton of chicken, beans, and vegetables. For the tomato base in this chili, I used Hunt’s tomato sauce and Hunt’s diced tomatoes. What I like about Hunt’s canned tomato products is that their tomatoes come from California farms and they contain 100% natural tomatoes. They’re made with vine-ripened tomatoes (a non-GMO food), and they have no artificial ingredients and no preservatives added. I also loved the size of the diced tomatoes—perfect for making a chunky chili.
The beauty behind this chili is that the prep time takes only 10 minutes! That’s less time than what it takes for me to pick my clothes for work! Throw all the ingredients together, and let the slow cooker do its thing. By the time you get home, your entire house will be filled with the inviting savory aromas of this chili. Let’s dig in!
MASTER MY MISTAKES / COOKING NOTES
Using Pumpkin Puree: My initial vision for the recipe was to use pumpkin puree for the chili. I made a test batch with about 1/2 cup of pumpkin puree, and I couldn’t taste any of it in the finished dish. That’s why I used sweet potato chunks instead. Sweet potatoes are easy to prepare, and the chunks add a nice natural sweetness to the dish.
Chicken Breasts vs. Thighs: In general, I prefer cooking with chicken thighs because they’re more flavorful than chicken breasts. However, when I’m cooking chicken in the slow cooker, I will use the breasts because the meat stays moist and it soaks up the flavors of all the other ingredients in the slow cooker. Plus, I like to serve slow cooked meat shredded, and chicken breasts are better for that.
Easy Slow Cooker Chipotle Chicken Chili
- 2 cups (475ml) chicken broth
- 1 1/4 pounds (565g) chicken breasts
- 1 (15-ounce) can Hunt’s tomato sauce
- 1 (14-ounce) can Hunt’s diced tomatoes
- 1 (15-ounce) can black beans
- 1 (15-ounce) can pinto beans
- 1/2 large red onion, diced
- 1 medium sweet potato, about 1/2 lb; 225g
- 1 cup (150g) fresh or frozen corn kernels
- 1 chipotle pepper in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon lime juice
- chopped cilantro for topping
- Open the cans of beans. Drain liquid from the can and give the beans a good rinse. Set aside.
- Peel sweet potato and chop into 1/2-inch pieces.
- Place all ingredients (except the lime juice and cilantro) into a slow cooker. Set slow cooker on low and the cooking time to 8 hours.
- When you are ready to eat the chili, scoop out the chicken breast. Using a fork, shred the meat. Add the meat back to the chili again and stir.
- Serve in bowls and top with cilantro and a squeeze of lime juice if you like. Refrigerate leftovers in an airtight container.
Disclosure: This is a sponsored post written by me on behalf of Hunt’s canned tomato products. Partnerships like this help keep me going in the kitchen and share delicious recipes with you!