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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.
I made this enough for 2 dinners…we had 1 lot served with beer bread, which was delicious! The second half I froze without adding the cheddar or cream cheese. After defrosting it I reheated it then added the cheeses just before serving. It was equally as delicious!! Thanks Teighan for a family & freezer winner!
Hey Joanna,
Fantastic! Thanks so much for trying this dish, love to hear it was a winner! xxT
Making this tomorrow in the crockpot! Do you
Cube the chicken when adding to crockpot at the beginning?
Thanks looking forward to it!
Hi Jocelyn,
Your chicken should easily shred after cooking. Please let me know if you have any other questions! xx
i made this for football sunday with an oktoberfest beer, our local taco place’s salsa and dan-o’s chipotle seasoning and WOW! so easy, so good and so much flavor, went fantastic with cornbread. thank you, we’ll be keeping this on rotation!
Thanks so much, Christin! I am so glad you have been enjoying this chili, I appreciate you making it! Have a great week! xx
A really good surprise! I tamed it down and didn’t include the Jalapeños since I had a toddler eating this but would some time like to try it with the extra kick. Overall, tasty!
Hey Randy,
Awesome! So glad to hear this recipe turned out well for you, thanks for making it! xT
This is one of the best chicken chilis I’ve ever made. I added all 8 oz of the cream cheese just because it comes as an 8 oz block. I also added kidney beans because I like lots of beans in my chili. 10/10 recipe!
Hey Jennie,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it! Have a great fall weekend! xT
Made this for football watching tonight & was delicious! Even better with all the toppings.. easy, tasty and I even used non alcoholic beer because that’s all I had. Can customize with type of salsa you choose ( also mild or hot )which is a plus. Will be making again!
Hey Amelia,
Awesome!! Love to hear this recipe turned out nicely for you, thanks for making it! Hope you are enjoying fall! XxT
This recipe is easy and outstanding. Definitely one I will make again.
Thanks so much, Beth!! Love to hear this recipe was enjoyed, I appreciate you trying it! xT
My new favorite chili recipe. This is so delicious! I used green salsa verde because o had it on hand and it was still delicious. Thanks for this yummy fall chili!
Hey Lynn,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. Have a great week! x
Can’t wait to try it! It’s in the crock pot for dinner now. Can you freeze the leftovers?
Hey Colleen,
Totally! Thanks for trying this recipe, I hope you love it! xT
This was SO good! I am definitely making this again. And again!
Hey Marcie,
Happy Thursday:) Thanks so much for making this recipe, I am so glad to hear it was enjoyed! Thanks for your comment! Xx
So delicious!! Probably one of my top 5 recipes that I’ve made in the past year. So yummy!
Thanks so so much! Always love to hear when a recipe is enjoyed! Have a great weekend 🙂 xT
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!
Thank you so much for the feedback! I appreciate it! xT
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!
Can you freeze the leftovers? What about reheating? I was thinking a double boiler.
Hi Cathy! Yes, that should work just fine! xT
Eating it tonight, again, because we had leftovers from last night. Very yummy! It definitely has a kick!
Hey Maureen! Thank you so so much! Love to hear that you’re enjoying this recipe 🙂 xT
This is the best chicken chili recipe I’ve tasted! It was way to make abs my family loved it.
Thank you sooo much! Love to hear that you enjoyed this recipe! xT