Crockpot Chipotle Queso Chicken Chili Recipe

If you’re craving something that’s cozy, cheesy, and loaded with smoky spice, you absolutely have to try this Crockpot Chipotle Queso Chicken Chili Recipe. I love this chili because it’s a comforting, flavorful meal that practically makes itself while you’re busy doing other things. The chipotle chili powder adds a smoky kick, while the creamy queso really takes it over the top in richness and indulgence.

This Crockpot Chipotle Queso Chicken Chili Recipe is perfect for game days, chilly evenings, or any time you want a hearty dinner that your whole family will go crazy for. When I first tried making this, I was amazed at how easily it came together in the slow cooker and how well the flavors melded after hours of cooking. You’ll find that it’s a delicious crowd-pleaser that’s just as great for casual weeknight meals as it is for entertaining friends.

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Ingredients You’ll Need

The ingredients in this Crockpot Chipotle Queso Chicken Chili Recipe all work in harmony to create layers of flavor and texture. Make sure to grab quality produce and a good beer you enjoy since it adds a subtle malt note to the chili.

• Yellow onion: Adds a sweet, aromatic base that softens beautifully in the slow cooker.
• Boneless skinless chicken breasts or thighs: Thighs stay juicier, but breasts work well and shred easily.
• Chili powder: The backbone spice that provides warmth and depth.
• Smoked paprika: Essential for that smoky flavor that makes this recipe special.
• Chipotle chili powder: Brings a smoky heat that’s bold but not overpowering.
• Cumin: Adds earthiness and a touch of nuttiness.
• Kosher salt: Enhances all the flavors – don’t skip it or under-season.
• Red bell peppers: Sweetness and texture that balance the spice perfectly.
• Pickled jalapeños: Adds tangy heat and a nice zip.
• Diced green chilies: Mild heat and a bit of freshness.
• Andouille sausage (optional): For smoky, spicy richness that takes this chili next level.
• Red salsa: Provides acidity and a bit of tomatoey brightness.
• Pumpkin beer (or beer of choice): Adds maltiness and a slight sweetness that pairs amazingly with the spices.
• Cream cheese: The secret to that creamy queso texture and flavor.
• Black beans: Adds heartiness and makes the chili more filling.
• Shredded cheddar cheese: Melts perfectly into the chili for extra cheesy goodness.
• Fresh cilantro: Brightens the dish with fresh herbal notes.
• Green onion: Adds crunch and freshness as a garnish.
• Avocado and Greek yogurt: Creamy toppings that balance the spice and add freshness.

Variations

I love how versatile this Crockpot Chipotle Queso Chicken Chili Recipe is—you can easily personalize it to fit your mood, your family’s tastes, or even what you have on hand. Don’t hesitate to experiment and make it your own!

• Make it vegetarian: Omit the chicken and andouille sausage and double the black beans or add cooked lentils to keep that hearty texture.
• Adjust the heat level: If you want more kick, add extra chipotle powder or some cayenne. For a milder version, reduce the jalapeños and chipotle chili powder.
• Swap out the beer: If you don’t drink beer, a chicken broth with a splash of apple cider vinegar works great instead.
• Add more veggies: Throw in some corn, zucchini, or carrots for extra color and nutrition.
• Use creamier cheese blends: Try mixing in pepper jack or Monterey jack for a slightly different cheesy twist.

How to Make Crockpot Chipotle Queso Chicken Chili Recipe

Step 1: Combine and Season Your Ingredients

Start by adding your chopped onion, chicken, and the spices—including chili powder, smoked paprika, chipotle powder, and cumin—right into the crockpot. I like to season generously with kosher salt here because it really helps bring out all the flavors as everything cooks together. Then add your chopped bell peppers, pickled jalapeños, green chilies, and the optional andouille sausage. Pour in the salsa and pumpkin beer last. Give everything a gentle stir to combine all those vibrant ingredients before covering and setting your crockpot to low for 5-6 hours (or high for 2-4 if you’re short on time).

Step 2: Shred Chicken and Add the Creamy Ingredients

Once the cooking time is up, carefully remove the chicken and shred it with two forks—this is one of my favorite parts because the meat just falls apart perfectly after slow cooking. Add the shredded chicken back into the crockpot, then stir in the cream cheese, shredded cheddar, and black beans. Pop the lid back on and cook for another 5 minutes or so until all the cheese has melted into a luscious, creamy sauce. Make sure to stir occasionally so that everything combines nicely.

Step 3: Serve and Garnish

Ladle your Crockpot Chipotle Queso Chicken Chili Recipe into bowls and get ready for the best part—topping it off! I’m a huge fan of dolloping Greek yogurt or sour cream on top to balance the heat, then adding slices of creamy avocado, a sprinkle of fresh cilantro, chopped green onions, and even extra shredded cheese if I’m feeling indulgent. It’s a guaranteed hit that feels like a hug in a bowl every single time.

How to Serve Crockpot Chipotle Queso Chicken Chili Recipe

Garnishes

I always go for a colorful mix of garnishes here. A dollop of Greek yogurt or sour cream adds tangy creaminess that cools down the spice perfectly. Avocado slices bring silkiness and richness, while fresh cilantro and green onions add a refreshing pop. Plus, a little extra shredded cheddar on top is practically irresistible.

Side Dishes

This chili stands up beautifully with simple sides. I love pairing it with warm cornbread—its sweet crumb balances the smoky heat of the chili. A crisp green salad or tortilla chips for dipping are also fantastic choices to round out the meal.

Creative Ways to Present

For a fun twist, serve this chili in mini bread bowls at your next party—it’s a showstopper! You can also layer it over baked potatoes or spoon it into baked sweet peppers for a festive presentation. I once set it out in a chili bar setup with lots of toppings so guests could customize their bowls, which was a big hit.

Make Ahead and Storage

Storing Leftovers

I store leftover Crockpot Chipotle Queso Chicken Chili Recipe in airtight containers in the fridge, and it usually keeps well for 3-4 days. The flavors actually deepen after a day or two, so leftovers can be even better!

Freezing

This chili freezes beautifully. Just cool it completely, then transfer portions into freezer-safe containers or bags. When I’ve frozen it, I find it helpful to leave out the cheese until reheating and add a bit more fresh cheese to keep that creamy queso texture fresh.

Reheating

To reheat, I prefer the stovetop over the microwave to gently warm the chili without curdling the cheese. Add a splash of broth or water to loosen the texture and stir continuously until it’s heated through and creamy again. Top with fresh garnishes and enjoy!

FAQs

Final Thoughts

This Crockpot Chipotle Queso Chicken Chili Recipe is truly a staple in my home for good reason — it’s packed with big flavors, comes together with little stress, and always feels like a warm, comforting hug after a long day. I can’t recommend making this enough, especially if you love a little smoky heat with creamy cheesy goodness. Trust me, once you try it, it’ll be in your rotation for all your cozy nights in.

Crockpot Chipotle Queso Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 97 reviews

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Tex-Mex

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Description

This Crockpot Chipotle Queso Chicken Chili is a hearty, flavorful dish combining tender shredded chicken, smoky chipotle spices, creamy cheeses, and a medley of peppers and beans. Perfect for cozy dinners, it can be made effortlessly in a slow cooker, stovetop, or instant pot, offering flexibility and rich, comforting flavors in every bite.

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Ingredients

Chicken and Spices

• 1 yellow onion, chopped
• 2 pounds boneless skinless chicken breasts or thighs
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons chipotle chili powder
• 2 teaspoons cumin
• Kosher salt, to taste

Vegetables and Add-ins

• 2 red bell peppers, chopped
• 1/4 cup pickled jalapeños, chopped
• 1 (4 ounces) can diced green chilies
• 2 andouille sausage links, quartered (optional)

Liquids and Cheese

• 2 cups red salsa
• 1 can or bottle (12 ounces) pumpkin beer (or beer of choice)
• 6 ounces cream cheese, at room temperature
• 1 can black beans, drained
• 2 cups shredded cheddar cheese

Garnishes

• 1/2 cup fresh cilantro, chopped
• 1/4 cup chopped green onion
• Avocado slices, for serving
• Greek yogurt or sour cream, for serving

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Instructions

1. Combine ingredients in crockpot: In the bowl of your crockpot, add chopped onion, chicken, chili powder, smoked paprika, chipotle chili powder, and cumin. Season well with kosher salt. Add chopped red bell peppers, pickled jalapeños, diced green chilies, and andouille sausage if using. Pour the red salsa and pumpkin beer over the mixture. Cover and cook on low for 5-6 hours or on high for 2-4 hours.
2. Shred chicken and add cheeses: Once cooking is complete, shred the chicken using two forks directly in the crockpot. Stir in the cream cheese, shredded cheddar cheese, and drained black beans. Continue cooking until the cheeses melt, about 5 minutes.
3. Serve and garnish: Ladle the chili into bowls and top with greek yogurt or sour cream, extra cheese, avocado slices, chopped cilantro, and green onions as desired. Enjoy the warming, smoky flavors!

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Notes

• For a spicier chili, increase the amount of chipotle chili powder or add more pickled jalapeños.
• The andouille sausage is optional but adds a nice smoky depth.
• If using stovetop or instant pot methods, adjust cooking time accordingly and follow the respective instructions for best results.
• Substitute pumpkin beer with any preferred beer or even chicken broth for a non-alcoholic version.
• Leftovers store well refrigerated for up to 4 days and also freeze nicely for up to 3 months.

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Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 90mg