Slow-Cooker Spicy Chipotle Chicken Chili for Two | America's Test Kitchen

Ingredients

• 1 onion, chopped fine
• 1 teaspoon canola oil
• 1 teaspoon minced canned chipotle chile in adobo sauce
• 1 garlic clove, minced
• 1 teaspoon tomato paste
• 1/2 teaspoon chili powder
• 1 1/2 cups chicken broth
• 1 (14-ounce) can chickpeas, rinsed
• Salt and pepper
• 1 (12-ounce) bone-in split chicken breast, skin removed, trimmed of all visible fat
• 1 cup frozen corn, thawed
• 2 tablespoons minced fresh cilantro