Description

This BBQ Chicken Chili recipe combines tender chicken breasts with a rich blend of beans, smoky spices, and tangy barbecue flavors slow-cooked to perfection. It's a hearty and comforting dish perfect for cozy dinners or game day gatherings, topped with your favorite garnishes like cheese, sour cream, and crispy bacon.

Ingredients

Scale

Chicken and Base

1 pound chicken breasts
1 tablespoon olive oil
4 garlic cloves, minced
1 small onion, diced

Sauce and Seasonings

1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
2 teaspoons mesquite liquid smoke
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper

Beans and Vegetables

1 15 oz. can cannellini beans, not drained
1 15 oz. can kidney beans, not drained
1 15 oz. can pinto beans, not drained
1 4 oz. can mild diced green chilies

Thickener and Broth

1 14.5 oz can low sodium chicken broth mixed with 1 tablespoon cornstarch

Garnishes (optional)

sour cream
tortilla chips or Fritos
green onions
cilantro
cheese
bacon

Cook Mode Prevent your screen from going dark

Instructions

Prepare Slow Cooker: Lightly grease a 6 quart or larger slow cooker with cooking spray to prevent sticking during cooking.
Add Ingredients: Rub the chicken breasts with olive oil and place them at the bottom of the slow cooker. Add minced garlic, diced onion, all canned beans (with their liquid), diced green chilies, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, mesquite liquid smoke, chili powder, ground cumin, smoked paprika, salt, pepper, and the chicken broth mixed with cornstarch. Stir gently to combine.
Cook on Slow Setting: Cover and cook the chili on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Check earlier if chicken breasts are thin, as they will cook faster.
Shred Chicken: When the chicken breasts are tender and cooked through, carefully remove them from the slow cooker onto a cutting board. Shred the chicken using two forks.
Return and Simmer: Return the shredded chicken to the slow cooker and continue cooking on low for an additional 20 minutes to allow flavors to meld.
Adjust Consistency and Seasoning: If the chili is too thick, add extra water or chicken broth to reach your desired consistency. Taste and add hot sauce, salt, or pepper as preferred.
Serve and Garnish: Serve hot, garnished with your favorite toppings such as shredded cheese, green onions, sour cream, tortilla chips or Fritos, cilantro, and crispy bacon.

Notes

Liquid smoke adds a delightful smoky flavor and can be found near barbecue sauces at the grocery store.
Stovetop Method: Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the chicken breasts about 2 minutes per side, then add the remaining ingredients. Cover and simmer gently for 15 to 30 minutes until chicken is tender. Shred chicken, return to pot, and simmer for an additional 20 minutes.
Storage: This chili tastes better the next day. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Variations: Try adding different beans, swapping chicken breasts for thighs, or adjusting spices to suit your taste.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 8 g
Sodium: 480 mg
Fat: 6 g
Saturated Fat: 1.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 8 g
Protein: 30 g
Cholesterol: 70 mg