Photo of Slow cooker ancho chicken chili by WW

Slow cooker ancho chicken chili

Total Time
10 min
10 min
Family and friends will never guess the secret to this spicy chili! Powdered peanut butter and ancho chili powder give incredible flavour to this so-easy dish. Throw the ingredients into your slow cooker in just 10 minutes and come home to a feast. Easy enough prep for an overnight cook or while you are at work, making this chili ideal for busy weeknights. Use leftover chili as a taco filling for another night of meals. To turn down the heat, use a green bell pepper in place of the poblano. Make sure to have plenty of lime wedges on hand to guest to spritz their bowls.


Uncooked onion(s)

1 large, diced

Shredded reduced-fat Mexican-style cheese

¼ cup(s)

Sweet red pepper(s)

1 large, diced

Poblano chile

1 small, diced

Uncooked boneless skinless chicken breast(s)

30 oz, (6 x 5 oz. breasts)

Canned chicken broth

1 cup(s)

Canned tomato puree

1 cup(s)

Garlic clove(s)

2 clove(s), large, minced

Powdered peanut butter

3 tbsp(s)

Dried ancho pepper(s)

4 tsp(s)

Ground cumin

2 tsp(s)

Chili powder

2 tsp(s)

Kosher salt

1 tsp(s)

Dried oregano

½ tsp(s)


¼ cup(s)

Fresh lime juice

1 tbsp(s)


  1. Place onion and peppers in bottom of slow cooker.
  2. Top with chicken breasts.
  3. Mix together broth, tomato puree, garlic, PB2, ancho chili powder, cumin, chili powder, salt, and oregano.
  4. Pour mixture over chicken and cook on low for 6-8 hours or until cooked through.
  5. Remove chicken breasts from liquid and shred with two forks.
  6. Return to sauce and stir in cilantro and lime juice.
  7. Top each serving or taco with 2 tsp Mexican blend shredded cheese.
  8. Serving size: 1 cup chili