Welcome to Slow Cooker Sunday! Plug in and chill out on what’s supposed to be the laziest day of the week.

This rich, smoky chili is a family-pleaser for the Sunday evening when no one’s coming over, and there are leftovers for the week. With very few ingredients, it tastes more complicated than it is. The smoked paprika and chipotle exaggerate the richness of the chicken and make your taste buds sing. Sprinkle some cheese on top and a handful of crushed saltines. Close the curtains, turn on the projector, grab your chili—it’s movie night.

Slow Cooker Chipotle Chicken Chili
Makes 6 servings

1 1/2 pounds chicken thighs
Freshly ground black pepper
1 large red onion, large dice
4 medium garlic cloves, small dice
1 tablespoon cumin
2 teaspoons chipotle powder
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 (15-ounce) can stewed tomatoes
3 (15-ounce) cans cannellini beans, drained and rinsed
2 cups chicken stock or low-sodium chicken broth
2 tablespoons lime juice

Step 1: Add all of the ingredients to the slow cooker.

Step 2: Cook for four to five hours on high, until the chicken can pull apart easily with a fork.

Photos and styling by Chris Rochelle

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