Slow-Cooker Spicy Chipotle Chicken Chili for Two

Why This Recipe Works

This hearty south-of-the-border chili features a spicy broth with bites of tender shredded chicken and chickpeas. We started by microwaving onion, garlic, and tomato paste plus chili powder and canned chipotle chiles—dried, smoked jalapeños in a chile sauce—for the smoky flavors of our chili. We stirred this mixture into the slow cooker along with chicken broth to make a delicious spicy broth. As the chicken gently cooked in this flavorful liquid, it was slowly infused with the broth's bold flavor. Creamy canned chickpeas were an easy addition to bulk up the chili, and we mashed a portion of the beans after cooking to thicken it. Frozen corn, another easy addition, lent a pop of color and a nice textural contrast when stirred in at the end to just heat through. Bright, herbaceous cilantro, stirred in just before serving, added freshness and balance to our spicy, healthy chili. Serve with your favorite chili garnishes.


Print Shopping List

1 onion, chopped fine
1 teaspoon canola oil
1 teaspoon minced canned chipotle chile in adobo sauce
1 garlic clove, minced
1 teaspoon tomato paste
½ teaspoon chili powder
1 ½ cups chicken broth
1 (14-ounce) can chickpeas, rinsed
Salt and pepper
1 (12-ounce) bone-in split chicken breast, skin removed, trimmed of all visible fat
1 cup frozen corn, thawed
2 tablespoons minced fresh cilantro
Nutritional Information


Per Serving (Serves 2)

  • Calories 692
  • Cholesterol 92 mg
  • Fat 23 g
  • Sodium 1612 mg
  • Saturated 4 g
  • Carbs 73 g
  • Trans 0 g
  • Dietary Fiber 16 g
  • Monounsaturated 8 g
  • Sugar 15 g
  • Polyunsaturated 5 g
  • Protein 50 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

From Our Shop

From Our Sponsors


Serves 2

Serve with your favorite chili garnishes.

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave onion, oil, chipotle, garlic, tomato paste, and chili powder in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, chickpeas, and ¼ teaspoon salt. Nestle chicken into slow cooker, cover, and cook until chicken is tender, 2 to 3 hours on low.

2. Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones.

3. Transfer 1 cup cooked chickpeas to bowl and mash with potato masher until mostly smooth. Stir shredded chicken, mashed chickpeas, and corn into chili and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.