Description

This BBQ Chicken Chili is a hearty and flavorful slow-cooked dish packed with tender shredded chicken, a variety of beans, and a delicious smoky BBQ sauce blend. Perfect for a comforting dinner, it combines savory, tangy, and slightly sweet flavors with an easy, hands-off cooking method.

Ingredients

Scale

Chicken & Meat

1 pound chicken breasts
1 tablespoon olive oil

Vegetables & Beans

4 garlic cloves, minced
1 small onion, diced
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

Sauces & Condiments

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

Spices & Seasonings

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper

Thickener & 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

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Instructions

Prepare Slow Cooker: Lightly grease a 6 quart or larger slow cooker with cooking spray to prevent sticking and make cleanup easier.
Arrange Chicken: Rub chicken breasts with olive oil and place them at the bottom of the slow cooker for even cooking.
Add Ingredients: Add all remaining ingredients—including minced garlic, diced onion, canned beans, ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, liquid smoke, spices, and chicken broth with cornstarch—to the slow cooker. Stir gently to combine evenly.
Cook Chicken: Cover and cook on low heat for 8 hours to ensure tender chicken and thick chili. Alternatively, cook on high for 4 hours but check early if chicken is thin to avoid overcooking.
Shred Chicken: When the chicken is tender, carefully remove to a cutting board and shred with forks or a mixer. Return shredded chicken to the slow cooker.
Simmer Additional Time: Cook on low for an additional 20 minutes to let flavors meld and thicken the chili further.
Adjust Consistency & Seasoning: If the chili is too thick, add some water or more chicken broth to reach desired consistency. Taste and adjust seasoning with hot sauce, salt, or pepper as preferred.
Serve & Garnish: Ladle chili into bowls and garnish with your favorites such as shredded cheese, green onions, sour cream, tortilla chips, cilantro, or bacon for extra flavor and texture.

Notes

Liquid smoke adds a wonderful smoky depth; usually found near BBQ sauces at grocery stores.
For stovetop cooking, sear chicken in oil in a Dutch oven over medium-high heat for 2 minutes per side, add ingredients, cover and simmer until tender (15-30 minutes), then shred and simmer for 20 more minutes.
This chili tastes better the next day, so making it a day in advance is recommended for optimal flavor.
Store leftovers in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.
Variations include adding hot sauce for heat, using different types of beans, or incorporating smoky BBQ sauce for extra flavor.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 8 g
Protein: 30 g
Cholesterol: 60 mg