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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!
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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!
Ingredients
- Yellow onion
- Boneless skinless chicken breasts or thighs
- Chili powder
- Smoked paprika
- Chipotle chili powder
- Cumin
- Kosher salt
- Red bell peppers
- Picked jalapeños
- Diced green chiles
- Andouille sausage
- Red salsa
- Pumpkin beer
- Cream cheese
- Black beans
- Shredded cheddar cheese
- Fresh cilantro
- Chopped green onion
- Avocado and Greek yogurt
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!
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.
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!
Looking for other fall dinners with a little kick? Here are a few ideas:
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!
Crockpot Chipotle Queso Chicken Chili
Ingredients
- 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
- 2 red bell peppers, chopped
- 1/4 cup pickled jalapeños, chopped
- 1 (4 ounces) can can diced green chilies
- 2 andouille sausage, links quartered, (optional)
- 2 cups red salsa
- 1 can or bottle (12 ounce) pumpkin beer, (or beer of choice)
- 6 ounces cream cheese, at room temperature
- 1 can black beans, drained
- 2 cups shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped green onion
- avocado, and Greek yogurt, for serving
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
The boys in the house aren’t fans of chicken chili… but they loved this one! I think it was the chicken thighs (instead of breasts) and the cheesy creamyness! Used my homemade salsa & did throw in some frozen corn & frozen chopped poblanos! Yummmmm
Thank you for trying out the recipe! Have an amazing week! xT
Really tasty! Realized too late I didn’t have cream cheese so I just mixed in some sour cream along with the shredded cheese. Made it a little spicier without the dairy but still good! Also had to use a mix of red salsa and corn salsa lol
Thank you for trying out the recipe! Have a great week! xT
This won me 3rd place out of 21 chilis in our chili cook off! Great flavor and a little spice but not overwhelming at all.
Wow thank you so so much! xT
We loved this recipe!! So convenient with the slow cooker. I ended up adding more beer. I think it was because I adjusted the recipe for 4 servings, used 16 oz Pilsner by Breakside. I used my favorite salsa and used the whole container, fresh romero’s chunky salsa, chive and onion cream cheese same amount and white cheddar cheese and added fresh cilanto for last 5 minutes. It was delicious!! Topped with a ton of green onion and served with saltine crackers. This is a new favorite!!
Thank you for trying out the recipe! Have a great week! xT
Made it! Family said it was more like a cheese dip rather than a chili. But who doesn’t mind a cheese dip for supper?? Be careful on how much Chipotle you add (can be overwhelming). Added a whole fresh jalapeño (with the seeds) and the pickled ones. Too spicy for my husband but I loved the heat! Crockpot for 10 hours on low was perfect. Super easy recipe! Made the beer bread too😅!
Thank you so much Mary Ann! Glad you enjoyed this chili! 🙂
Haven’t tried this yet, but your recipe is missing the beans in the ingredient list.
This was really good! I didn’t have yogurt on hand and ended up using sour cream instead; but, it worked out fine. It was a hit! Thanks 😊.
Thank you so so much Andrea! xT
Delicious! I used Guinness!
Thanks Lori!!
Literally amazing. Took me less than 20 minutes to get this going and clean up. Everyone loved it. Making again ASAP!!!
Thank you so much Shelby! xT
Yummy. Perfect for the first cool weather in the fall. Will definitely make this again. Just the right amount of heat.
Thank you so much for trying out this chili Tammy! Glad you enjoyed it 🙂 xT
This was so easy and delicious! And it didn’t break the bank. Will make again!
Thank you so much for trying out this recipe! Hope you enjoyed! xT
We loved the flavor and textures of this! Adding this to the rotation.
Thank you so much for trying out this recipe! Hope you enjoyed! xT
How can you say you don’t follow other creators when this is essentially the exact same recipe as Pinch of Yum’s Queso Chicken Chili? You just swapped the corn for the pumpkin beer and used pickled instead of regular jalapeños.
Quick and easy full flavored recipe. We all cleaned our bowls!!
Thank you so much for trying out the recipe! Have a great week! xT
To make this vegetarian, could I just add more black beans and some kidney beans? The spice profile looks amazing!
Yeah definitely!!
Could I use cooked shredded rotisserie chicken? If so, what would you suggest I change with cooking order or times in IP or CP? Thanks. This recipe looks amazing and I can’t wait to try it out this week.
Hi there! I would follow the same instructions and just add your chicken in Step 2! xT