This slow cooker spicy chipolte chicken chili features tender shredded chicken, chickpeas and corn in a warm and spicy broth.
On the stove top, heat the olive oil in a non-stick skillet over medium-high heat. Add the onion and cook for a few minutes or until it begins to soften and turn translucent. Add in the minced garlic and cook for another minute. Next, add in the chipolte chili in adobo sauce, tomato paste, chili powder and marjoram. Stir it up.
Transfer this mixture to the slow cooker. Use some of the chicken broth to swirl around the pan and transfer all of this goodness into the slow cooker. Stir in all the chicken broth, chick peas and season with a generous pinch of salt and ground black pepper. Nestle the chicken into the slow cooker. Cover and cook until the chicken is tender. This will take about 2 to 3 hours on low.
Once the chicken is cooked, transfer it to a casserole dish or pan. Let it cool slightly, then shred the chicken into bite-sized pieces. You can use 2 forks to do this. Discard the bones.
Before adding the chicken back into the chili and broth, remove 3/4 -1 cup of the cooked chickpeas to a small bowl. Mash them with a fork until they are somewhat smooth. Then return the mashed chickpeas, cooked chicken and corn back into the slow cooker. Stir it all up and allow it to sit for a few minutes. The residual heat will cook the corn through.
Taste the chili and adjust the seasoning with salt and pepper to your tastes. Serve the chili with sprigs of cilantro, slices of avocado, a squeeze of lime and a dollop of fresh sour cream on top.
Did you try this recipe? I'd love to hear about your experience. Please leave me a comment on this recipe's blog page. Also, subscribe to my weekly email newsletter. No spam, just great recipes. https://pineneedlesinmysalad.com