Easy Slow Cooker Chipotle Chicken Chili

5 from 2 reviews


  • 2 cups (475ml) chicken broth
  • 1 1/4 pounds (565g) chicken breasts
  • one 15-ounce can Hunt’s tomato sauce
  • one 14-ounce can Hunt’s diced tomatoes
  • one 15-ounce can black beans
  • one 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


  1. Open the cans of beans. Drain liquid from the can and give the beans a good rinse. Set aside.
  2. Peel sweet potato and chop into 1/2-inch pieces.
  3. 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.
  4. 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.
  5. Serve in bowls and top with cilantro and a squeeze of lime juice if you like. Refrigerate leftovers in an airtight container.