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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!
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!
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
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.
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!
My daughter is dairy free. Is there a substitute that I can use for the cream cheese? Can’t wait to make it!
Hey Beth,
A dairy free cream cheese, like Kite Hill, would work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
This was AMAZING!! I will definitely make it again. My friend told me this chili, “warmed his heart,” which is one of the best compliments I’ve ever received. ☺️
Hey Ari,
Amazing!! So glad to hear that this dish turned out well for you, thanks for making it and your feedback! xT
Just wondering how spicy this is. Is it “safe” to serve to a crowd?
Hi Karen,
This recipe definitely has a nice kick to it, you could always reduce some of the chili powder and paprika for less heat. I hope this helps! xT
This was fabulous, it had enough heat but wasn’t too spicy. My husband and daughter really loved it. I really love all of the recipes that I’ve tried here!
Hey Jessica,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
I substituted the bell peppers with poblanos, and used a corona it’s what I had.
Thanks for trying the recipe, Kathy!!
Just made this recipe tonight and it was DELICIOUS! Definitely has a nice kick to it. This is the perfect chili for this little bit of “cold weather” we’re getting in Florida.
Hey Brittany,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
I made this for a chili cook off with my USAF Squadron Veterans Day morale event, and I won thanks to you!! One of the chili-tasting judges told me he felt like he had walked into a Mexican villa and was enveloped with rich, deep flavors. So I think it’s safe to say it was a success!! A perfect blend of spicy, creamy, chili goodness.
Hi John,
Happy Friday!🍂 I love to hear that this recipe was a hit, thanks a lot for trying it and your comment! So great that you won the contest!! xx
This recipe looks incredible! I can’t wait to try it! However, I cannot find pumpkin beer anywhere! Do you have any non-alcoholic substitutions or is not having the pumpkin beer a dealbreaker for this recipe?
Hi Emily,
You could use another beer that you enjoy, it doesn’t have to be pumpkin:) I hope you love this recipe, please let me know if you give it a try! xT
This recipe is delicious! It is has the perfect amount of heat without being too overpowering. I am already looking forward to making it again.
Love to hear this Katy!! So glad you enjoyed this recipe and thanks so much for giving it a try! xT
This recipe was AMAZING!
Hey Kim,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
Making this over the weekend. Can leftovers be frozen and if so should you hold off adding the cream cheese/cheese to the entire batch?
Hey Mary,
Sure, you could totally freeze this with or without the cream cheese and cheese, it should be fine either way! I hope you love this recipe! xx
This just became my favorite chili. It was so easy to make, and the flavor was incredible.
Yay!! Thanks so much Alexis! Love to hear that this dish turned out well for you:) xx
Hi Tieghan.
Any suggestions for the pumpkin beer? which brand or kind did you use ? as well as the andouille sausage and red salsa?
Thank you for coming up with simply delicious dinner options.
Always a hit in my household!!
Hi Angela,
I really love using Pumking by Southern Tier or Elysian Brewing Night Owl. I get my sausage from the Whole Foods counter and then any of your favorite red salsas is great, Whole Foods 365 makes a good one! I hope this helps! xT
Do you think I can sub chicken for ground turkey?
Hey Kristen,
Totally, either of those would work well for you in this recipe:) Let me know how it turns out for you! xT
This was the perfect Chili/Soup for 16 guests on Halloween night. Everyone loved it! With one thousand trick-or-treaters coming to the door, a self-serve soup bar with all the toppings on the side is the only way to go. Easy and hearty on a cold, spooky night! Great job coming up with that interesting combination of ingredients, Tieghan.
Prepared in a soup pot/stove
(Love how you take the time to give options)
Hey Kym,
Love to hear this! Thanks for making this recipe and sharing your review, so glad to hear it was perfect for Halloween! Wow, did you really get 1,000 trick or treaters?! xx
Yes, we really do. Soooo much fun!
Made this today in the crockpot before the kids go “Halloween door to door” tonight. Its perfect for the whole family !
Thank you so much for giving the recipe a try! Have a Happy Halloween! 🙂 xT