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A new go-to weeknight dinner – Crockpot Chipotle Queso Chicken Chili. Spicy chipotle seasoned chicken slow-cooked with onions, salsa, and seasonal pumpkin beer. Finish this chili off with a creamy mix of cream cheese and cheddar, just like queso! It’s so delicious. Top each bowl of chili with a dollop of yogurt, fresh cilantro, green onion, and avocado too. Great on its own, but even better with a side of tortilla chips. Yum!

Crockpot Chipotle Queso Chicken Chili | halfbakedharvest.com

Yes, another Monday night crockpot dinner. I know, I’ve been sharing a lot of crockpot recipes lately. I’m hoping you all are really enjoying them! I love throwing everything in one bowl and letting the crockpot do its thing.

Chili is the perfect thing to cook in your crockpot. The more time it takes to cook, the better the flavor.

This has currently been my go-to chili recipe for fall. We’re loving the spicy mixed with a creamy queso. So delicious! My brothers say this is the perfect game-day chili!

One of my favorite fall appetizers for years now has been my pumpkin beer pretzels with spicy chipotle queso. I love the recipe so much. I make it every fall at least two or three times.

So when I got the idea to revise the recipe and create a dinner out of the flavors, I got really excited! Especially since I haven’t shared a chili recipe in a long time.

You will love this crockpot chili. You can also make it on the stove, but it’s perfect for throwing all ingredients in and slow cooking all day. You’ll come home to the most delicious chili, who doesn’t love that!

Crockpot Chipotle Queso Chicken Chili | halfbakedharvest.com

Here are the details

Step 1: decide whether you’re using the crockpot or the stove

You can use the instant pot too. But for best flavor, I recommend using the crockpot or slow cooking on the stove for a few hours. Chili is meant to cook all day!

Step 2: mix everything together

In the bowl of your crockpot, layer the onions, then the chicken. Add all of the spices, pickled jalapeños, and a jar of your favorite red salsa. I get mine at Whole Foods, it has just 5 ingredients!

Next, pour over a bottle of your favorite beer. I love to use pumpkin beer. It’s so fun for this time of year. Of course, if you don’t like to cook with alcohol, you can use an equal amount of apple cider (super delicious) or even just water. Either way, you’ll have a great chili!

Crockpot Chipotle Queso Chicken Chili | halfbakedharvest.com

Step 3: cook low and slow

Set the crockpot and let the chili cook for as long as you have time. Or simmer away on the stovetop. It’s really the very same thing!

What I LOVE most about making chili, especially in the fall, is allowing it to cook all day and fill my home with delicious smells. It’s so cozy and warming on chilly fall nights.

Crockpot Chipotle Queso Chicken Chili | halfbakedharvest.com

Step 4: the toppings

The toppings are the real secret here. Most chili is delicious, but what makes a chili recipe over-the-top good are all the really yummy toppings.

I layer as follows: a thick layer of shredded sharp cheddar cheese, a dollop of yogurt, and sliced avocados. Then sprinkle on lots of fresh cilantro and green onions too. You can enjoy this with tortilla chips (I make homemade baked chips in the oven) or beer bread. Both are great! But in my opinion, beer bread (5 ingredients, so easy) with chili is a must. It’s delish.

Simple as can be, but every spoonful is so delicious. Think a little spicy, a touch creamy, filled with chicken, peppers, cheese, and all those toppings. I love a simple fall dinner when the days are busy and the nights are turning cold!

Crockpot Chipotle Queso Chicken Chili | halfbakedharvest.com

Looking for other fall dinners with a little kick? Here are a few ideas: 

Creamy White Chicken Chili

Healthy Slow Cooker Turkey and White Bean Chili

Healthy Slow Cooker Chipotle Bean Chili

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Healthy Chipotle Chicken Sweet Potato Skins

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Lastly, if you make this Crockpot Chipotle Queso Chicken Chili be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

A new kind of sunday chili. Love that this is so easy!!! #crockpotrecipes #chipotle #queso #chicken #chili #fallrecipes #cozyrecipes #halfbakedharvest

♬ When It Rains It Pours – Luke Combs

Crockpot Chipotle Queso Chicken Chili

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8
Calories Per Serving: 403 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary – Metric

Instructions

Crockpot

  • 1. In the bowl of your crockpot, combine the onion, chicken, chili powder, paprika, chipotle chili powder, and cumin. Season well with salt. Add the bell peppers, jalapeños, green chiles, and andouille sausage, if using.. Pour over the salsa, then the beer. Cover and cook on low for 5-6 hours or on high for 2-4 hours.
    2. Shred the chicken. Stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.
    3. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

Stove

  • 1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, chicken, chili powder, paprika, chipotle chili powder, and cumin. Season well with salt. Cook 5 minutes, until very fragrant. Add the bell peppers, jalapeños, green chiles, and andouille sausage, if using. Pour over the salsa, then the beer. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
    2. Pull the chicken out and shred using 2 forks.
    3. Stir in the cream cheese until smooth, slowly letting it melt into the broth. Add the shredded chicken, cheddar cheese, and white beans. Cook 5-10 minutes, until the cheese is melted. If needed, thin with water or broth.
    4. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

Instant pot

  • 1. In the bowl of your instant pot combine the onion, chicken, chili powder, paprika, chipotle chili powder, and cumin. Season well with salt. Add the bell peppers, jalapeños, green chiles, and andouille sausage, if using. Pour over the salsa, then the beer. Cover and cook on high pressure for 8-12 minutes.
    2. Set the instant pot to sauté. Shred the chicken. Stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.
    3. Ladle the chili into bowls. Top, as desired, I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
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Comments

  2. 4 stars
    Great recipe, Tieghan. The overall flavors were really delicious and warming. Since I don’t consume alcohol, I tried what you had suggested, acv instead of the beer. While it added tartness in the chili, I found 12 oz of acv too acidic and overwhelming. I would just get the acidity from fresh limes in the future. Thank you!

    Reply

    2. Hi Nazish!
      Thought I’d mention, I believe the substitution mentioned was apple cider (unfiltered, unsweetened apple juice) and not apple cider vinegar. This should change the taste quite a bit. Thanks!

      Reply