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Servings: 8
Author: Lisa Lin

Easy Slow Cooker Chipotle Chicken Chili

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins


  • 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.
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