This simple slow-cooker chili features plenty of veggies and shredded chicken breast simmered in a smoky broth of chipotle chiles and tomato. The chili is finished with shredded cheese, avocados and cilantro, but feel free to add your own favorite toppings to jazz it up!, February 2023


Credit: Ali Redmond

Recipe Summary

25 mins
3 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Stir broth, tomatoes, beans, onion, bell pepper, garlic, chipotle, adobo sauce, cumin, coriander, oregano and salt together in a 5-quart slow cooker. Nestle chicken breasts into the vegetable mixture until fully covered. Cover and cook until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 3 hours on High or 4 to 5 hours on Low.

  • Transfer the chicken to a cutting board. Let cool for 5 minutes. Shred using 2 forks. Return the shredded chicken to the cooker; stir in lime juice.

  • Divide the chili among 8 bowls. Top with cheese, avocado and cilantro.

To make ahead

Let cool to room temperature; refrigerate in an airtight container for up to 3 days.


5-quart slow cooker

Nutrition Facts

about 1 1/3 cups
342 calories; protein 29g; carbohydrates 29g; dietary fiber 15g; sugars 6g; fat 13g; saturated fat 4g; mono fat 5g; poly fat 1g; cholesterol 59mg; vitamin a iu 1982IU; vitamin b3 niacin 9mg; vitamin c 42mg; vitamin d iu 1IU; vitamin e iu 3IU; folate 58mg; vitamin k 14mg; sodium 454mg; calcium 182mg; iron 3mg; magnesium 97mg; phosphorus 306mg; potassium 1180mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 13mg; selenium 16mcg.