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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.
Made this for our pumpkin carving party and it was a hit! Added a couple things, but it was Amazing! So many compliments. Thank you so much again for a wonderful recipe!
Thank you so much for giving the recipe a try! Have a Happy Halloween! 🙂 xT
I don’t normally leave reviews, but this is ridiculously good. Perfect balance of heat and savory flavors. This will be a staple in our soup recipe collection!
This was wonderful. Had a great kick, only thing was ingredients say “black beans” instructions says “white”
Either way this was wonderful and will be a favorite for our family.
Thank you Cynthia! xT
Which of the Elysian pumpkin beers did you use? I saw the coffee one pictured but was that the one you used?
this one was SO good, added an extra can of beans and the whole block of cream cheese because I’m lazy and didn’t want to figure out what to do with 2 oz of cream cheese 😅 also added half a cup of pumpkin leftover from your hidden veggie dumpling soup (also magical) just to get it used and add extra veg. I did end up using an immersion blender after taking the chicken out because chunks are not my vibe and it was perfect!
Thank you for the feedback Caitlin! xT
I’ve seen a couple of your recipes mention pickled jalapeños. Where do you find those? Are they in a can? jar? Thank You! Love all your recipes!
Hi Amy! I usually use the La Costena brand of pickled jalapeños, they come in a can! xT
I made this for our annual chili contest and I got first place! I made it on the stove. Crowd favorite! Spicy and perfect!
Thanks so so much Lyndsay! xT
Omg. STOP IT with all this deliciousness!! I am not one to venture outside of my standby chili recipe, but Tieghan’s recipes never let me down. I used about 1.75 Lb chicken and 1 Lb thick cut, peppered bacon (bacon cooked on the stove top before putting in the crock pot), omitted the jalapeño because my family is a bunch of wussies, and used a whole 8oz block of cream cheese. Absolutely delicious! We all added our own cheese on top at the end and didn’t even feel the need for the add-ons. THIS is my new standby chili recipe. Thanks again, Tieghan!
Haha WOW thank you sooo much!! So glad you enjoyed this recipe! xT
Loved this recipe! So flavorful and the ingredients are easy to buy, most already in my pantry! Andouille sausage was key ingredient IMO. Will be making this again, and again, and again.
Thank you so much Stephanie! xT
Making this tonight and don’t want it to be too spicy for the kids. What kind of red salsa did you use in your recipe?
Hi there! I usually use salsa from whole foods! xT
I made this last night for when family came into town. It was so good! I didn’t include the green chilies to make it less spicy for my kids. It was perfect! Is this recipe from from your super simple cookbook? I would love to have this recipe in book form. Thank you again for a wonderful fall recipe.
Hi Ashley! This recipe isn’t in any of my books, just on the blog! xT
I made this last weekend and cannot say enough good about it! I’ve made dozens of variations of chili and this one is near the top! I changed it up by not adding sausage at all, and grilling the chicken on the traeger. Then added it near the end. I also used chopped fresh peppers instead of canned. Love the unique smokey flavors! Will make on repeat! Thank you!
Thank you so so much Mindy! xT
Great flavors! Only thing I’d change is going from medium to mild salsa and no green chilis because it was so spicy! Calls for another try on this recipe!
Loved this soup! A little bit spicy but I enjoyed it! And the toppings make it even better – Gotta add sour cream or yogurt, green onions and cilantro! 😋 Thank you!!!
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
I’m making this recipe tonight and printed it out. I took a pic on my phone of the ingredients for the store. On the recipe I printed out the green chilis and sausage are missing from the ingredients list and instructions. You might want to take a look at that… hopefully it comes out ok without them.
Hi Julie! So sorry about that! Thanks for letting me know! xT
This was so good!! My family loved it!
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT