Slow Cooker Cheesy Chipotle Chicken Chili
Totally loaded up with chicken and fire-roasted tomatoes, this Slow Cooker Cheesy Chipotle Chicken Chili is a stick-to-your-ribs kind of chili!
Servings 6
Calories 392kcal
Ingredients
For Chili Base:
- 1 1/2 pounds boneless skinless chicken breasts
- 28 ounces canned fire roasted tomatoes
- 12 ounces beer (something you love to drink!)
- 15 ounces canned pinto beans
- 8 ounces canned tomato sauce with roasted garlic
- 2 chipotle peppers in adobo plus a little sauce (I used 1 tablespoon of sauce but adjust depending on your preference for spice)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- 1/4 teaspoon salt
For Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup shredded monterey jack cheese
Instructions
- Place chipotle peppers and adobo sauce in blender or food processor and give a little pulse, adding a splash of water as necessary to make a bit of a paste (or you can finely chop if you prefer)
- Add all chili ingredients along with peppers to crock
- Cover and cook on low for 7-9 hours (the longer you cook the better the flavor)
- Remove chicken and shred with 2 forks, return to crock
- Melt butter in saucepan over medium high heat on stove
- Whisk in flour until smooth
- Slowly add milk while whisking to make a smooth sauce
- Continue whisking over medium high heat as you bring the sauce to a simmer and it thickens enough to coat a spoon (about 3-5 minutes)
- Remove from heat and stir in shredded cheese until smooth
- Add cheese sauce to crock and stir to combine well
Notes
I cooked this in my 4 quart round slow cooker for 8 hours.
Nutrition
Calories: 392kcal | Carbohydrates: 25g | Protein: 36g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 1090mg | Potassium: 891mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1530IU | Vitamin C: 7.4mg | Calcium: 305mg | Iron: 3.4mg