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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!
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
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.
Watch the How-To Reel
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!
This post was originally published on October 2, 2023
This turned out amazing! My husband couldn’t stop talking about how good it was and he was so excited for left overs. Will make again for sure! Thanks again for sharing such creative recipes!
Made this in the crockpot, cut back on spices a bit. Only used 1/2 can green chilies and 1 tsp chipotle chili powder, perfect for us, as I know our tolerance 😉. It was exceptional, we loved it. Thank you!!!
Thank you so much! So glad you enjoyed this recipe! Have a great fall season! 🙂 xT
Makes the whole house smell so warm and cozy. For my family it needs more salt to wake it up.
Thank you so much! So glad you enjoyed this recipe! Have a great fall season! 🙂 xT
So good! Made this for a rainy Saturday exactly as stated, and it was perfect! Love a good crock pot dinner! How do you make your homemade tortilla chips?
Hi Emily! I just cut corn tortillas into triangles, drizzle with olive oil and then bake at 425 for 8-12 mins!
Hi Tieghan,
Another wonderful recipe you created so what else is new I love it!! 🙂 When I made it first I didn’t add the sausage but, the next time I did and loved it more. Also, adding the pumpkin beer is a great touch well done! I’ve had it an additional 3 or 4 times since I made and always like it every bit as much thank you!! keep up the great work and thanks for sharing as always. You’re the best! 🙂
Hi Michael! Thank you so so much for the feedback on this soup! I really appreciate it! xT
Made this in my crockpot last night and OMG it was delicious/so easy!! It will definitely be a repeater this fall and winter!
Thank you! So glad to hear you’re enjoying this recipe! xT
Made this tonight and WOW. I didn’t have beans or cheddar, so I used corn and pepper jack instead. SO GOOD. And with all the toppings? *Chefs kiss*
Thank you! So glad to hear you’re enjoying this recipe! xT
Ingredients say black beans and instructions say white beans. I’m sure either could be used, but which do you recommend?
When I saw you post this recipe on Instagram and I had everything except for the sausage. Made it per the recipe and my it was exceptional! My husband doesn’t like soups or chili typically and he loved this one (maybe bc I put his double IPA in there 😉). Thank you for a new fall and winter go-to!
Hi Holly! Thank you so much! Hope you have a great fall season! 🙂 xT
Any thoughts on using beef instead of chicken? Thanks for all the great recipes!
Hi there! That would work great! xT
Would root beer or cola be an OK substitute for the pumpkin beer?
This was fiery hot but still delicious, with some crema for me and sour cream for my husband cooling it down a bit. I noticed too late that some ingredients had been added since I copied the recipe a week ago (andouille sausage and diced green chiles), but in all honestly I don’t think they were necessary — there was more than enough meat in the chili with about 1 pound of chicken, and as much as we love really hot and spicy food, even more heat with the canned chiles would be been a bit too much. Definitely one I’ll be making again, but — and I can’t believe I’m saying this — with the heat toned down a bit.
Thank you so much for the feedback Helen!
This is a keeper- my husband LOVED IT! I would argue less sausage and more black beans, but that’s just me. And I didn’t need the Greek yogurt since it’s already creamy from the cream cheese. Loved all the add ins you suggested- cilantro, green onion, avocado and we added Fritos to top it off. Wonderful welcome to fall meal!
Thank you sooo much for trying out the recipe! Love to hear that it was enjoyed! xT
Is there any way to speed this up using rotisserie chicken?
Yes, you could definitely add in rotisserie chicken at the end! xT
This is crazy good!! I didn’t add sausage (forgot) and used 16oz of beer. It’s absolutely delicious!!
So glad you enjoyed this chili!!
Looking forward to making this tomorrow! If I wanted to make this less spicy for my girls can I omit the green chilies? I was also wondering what cookbook this is from? I would love to have this in cookbook form 🙂