Crockpot Chipotle Queso Chicken Chili by @halfbakedharvest

15 min

6 servings

🧅

1

Yellow onion

🍗

910 g

Chicken breasts

🌶️

1 tbsp

Chili powder

🌶️

1 tbsp

Smoked paprika

🌶️

2 tsp

Chipotle chili powder

🫙

2 tsp

Cumin

🧂

Kosher salt

🫑

2

Red bell peppers

🌶️

60 ml

Pickled jalapeños

🌶️

110 g

Green chilies

🍖

2

Andouille sausage

480 ml

Red salsa

🍺

360 ml

Pumpkin beer

🧀

170 g

Cream cheese

🫘

1 can

Black beans

🧀

230 g

Cheddar cheese

🌿

120 ml

Fresh cilantro

🧅

60 ml

Green onion

🥑

Avocado

🥣

Greek yogurt

🌽

Tortilla chips

  1. Add
    • Yellow onion
    • Chicken breasts
    • Chili powder

    Add the chopped yellow onion, chicken breasts or thighs, chili powder, smoked paprika, chipotle chili powder, cumin and kosher salt to the crockpot.

  2. Add
    • Red bell peppers
    • Pickled jalapeños
    • Andouille sausage

    Add the chopped red bell peppers, pickled jalapeños, diced green chilies, and quartered andouille sausage if using.

  3. Pour
    • Red salsa
    • Pumpkin beer

    Pour in the red salsa and pumpkin beer.

  4. Cook
    • Yellow onion
    • Chicken breasts
    • Chili powder

    Slow cook everything in the crockpot.

  5. Shred
    • Chicken breasts

    Shred the chicken once cooked.

  6. Stir
    • Cream cheese
    • Shredded cheddar cheese

    Stir in the cream cheese and shredded cheddar cheese until creamy.

  7. Stir
    • Black beans

    Stir in the drained black beans.

  8. Top
    • Fresh cilantro
    • Green onion
    • Avocado

    Top each bowl with cilantro, green onion, avocado and Greek yogurt before serving.

Crockpot Chipotle Queso Chicken Chili by @halfbakedharvest

15 min

6 servings

🧅

1

Yellow onion

🍗

910 g

Chicken breasts

🌶️

1 tbsp

Chili powder

🌶️

1 tbsp

Smoked paprika

🌶️

2 tsp

Chipotle chili powder

🫙

2 tsp

Cumin

🧂

Kosher salt

🫑

2

Red bell peppers

🌶️

60 ml

Pickled jalapeños

🌶️

110 g

Green chilies

🍖

2

Andouille sausage

480 ml

Red salsa

🍺

360 ml

Pumpkin beer

🧀

170 g

Cream cheese

🫘

1 can

Black beans

🧀

230 g

Cheddar cheese

🌿

120 ml

Fresh cilantro

🧅

60 ml

Green onion

🥑

Avocado

🥣

Greek yogurt

🌽

Tortilla chips

Preparation Steps

  1. Step 1/8

    Add the chopped yellow onion, chicken breasts or thighs, chili powder, smoked paprika, chipotle chili powder, cumin and kosher salt to the crockpot.

    🧅Yellow onion
    🍗Chicken breasts
    🌶️Chili powder
    🌶️Smoked paprika
    🌶️Chipotle chili powder
    🫙Cumin
    🧂Kosher salt
    🪵Cutting board
    🔪Knife
    🥄Measuring spoons

  2. Step 2/8

    Add the chopped red bell peppers, pickled jalapeños, diced green chilies, and quartered andouille sausage if using.

    🫑Red bell peppers
    🌶️Pickled jalapeños
    🌶️Diced green chilies
    🍖Andouille sausage
    🪵Cutting board
    🔪Knife
    🥄Measuring cups

  3. Step 3/8

    Pour in the red salsa and pumpkin beer.

    Red salsa
    🍺Pumpkin beer
    🥄Measuring cups

  4. Step 4/8

    Slow cook everything in the crockpot.

  5. Step 5/8

    Shred the chicken once cooked.

    🍗Chicken breasts
    🍴Two forks

  6. Step 6/8

    Stir in the cream cheese and shredded cheddar cheese until creamy.

    🧀Cream cheese
    🧀Shredded cheddar cheese
    🥄Mixing spoon

  7. Step 7/8

    Stir in the drained black beans.

    🫘Black beans
    🥫Can opener
    🥄Mixing spoon

  8. Step 8/8

    Top each bowl with cilantro, green onion, avocado and Greek yogurt before serving.

    🌿Fresh cilantro
    🧅Green onion
    🥑Avocado
    🥣Greek yogurt
    🥣Serving bowls

Composition

Ingredients

Types

Vegetables, Meat, Poultry, Spices, Pork, Beverages, Alcohol, Dairy, Legumes, Herbs, Fruits, Grains, Snacks

Ingredients

Yellow onion, Chicken breasts, Chili powder, Smoked paprika, Chipotle chili powder, Cumin, Kosher salt, Red bell peppers, Pickled jalapeños, Green chilies, Andouille sausage, Red salsa, Pumpkin beer, Cream cheese, Black beans, Cheddar cheese, Fresh cilantro, Green onion, Avocado, Greek yogurt, Tortilla chips

Notes

Yellow onion (chopped), Chicken breasts (boneless, skinless, breasts or thighs), Kosher salt (to taste), Red bell peppers (chopped), Pickled jalapeños (chopped), Green chilies (canned, diced), Andouille sausage (links, quartered, optional), Pumpkin beer (1 can or bottle, or beer of choice, transcript says hard cider), Cream cheese (at room temperature), Black beans (drained), Cheddar cheese (shredded), Fresh cilantro (chopped), Avocado (for serving), Greek yogurt (for serving), Tortilla chips (for scooping/serving)

Allergens

Sulphites, Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein

Calories

430 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 22g, Fat: 23g, Fiber: 5g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 650mg, Calcium: 220mg, Iron: 2.2mg

Vitamins

Vitamin A: 1800IU, Vitamin C: 45mg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

Cutting board, Knife, Measuring spoons, Measuring cups, Can opener, Mixing spoon, Two forks, Serving bowls

Appliances

Slow cooker

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Game Day, Weekend Cooking, Party

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

American, Tex-Mex

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Chunky, Shredded

Flavors

Spicy, Smoky, Savory, Cheesy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (Store in an airtight container,Cool to room temperature before refrigerating), freezer : up to 3 months (Store in freezer-safe airtight containers or bags,Thaw in fridge before reheating,Note: cream cheese-based texture may become slightly grainy after freezing)