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Servings:
8
Author:
Lisa Lin
Easy Slow Cooker Chipotle Chicken Chili
Prep Time
10
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
10
minutes
mins
Ingredients
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
Instructions
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.
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