Description

This BBQ Chicken Chili is a hearty, flavorful twist on traditional chili with tender chicken breasts simmered in a smoky, tangy BBQ-inspired sauce loaded with beans and spices. Perfect for a comforting meal, it slow cooks to develop rich flavors and pairs wonderfully with toppings like cheese, sour cream, and tortilla chips.

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 Chilies

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

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 ensure easy cleanup.
Combine Ingredients: Rub the chicken breasts with olive oil and place them at the bottom of the slow cooker. Add garlic, onion, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, beans (cannellini, kidney, pinto), diced green chilies, mesquite liquid smoke, chili powder, ground cumin, smoked paprika, salt, pepper, and the chicken broth mixed with cornstarch. Stir gently to combine evenly.
Cook Chicken Chili: Cover and cook on low for 8 hours or on high for 4 hours. If using thinner chicken breasts, check earlier as they may cook faster. This slow cooking allows the flavors to meld and the chicken to become tender.
Shred Chicken: When chicken is tender, remove breasts to a cutting board. Shred the meat using two forks, then return the shredded chicken to the slow cooker. Stir well and cook an additional 20 minutes on low to let the flavors combine fully.
Adjust Consistency and Seasoning: If you prefer a less chunky chili, add a little water or additional chicken broth. Taste the chili and adjust seasoning as desired, adding hot sauce, salt, or pepper to suit your preference.
Serve with Garnishes: Ladle the chili into bowls and top with your favorite garnishes such as shredded cheese, sour cream, green onions, cilantro, crispy bacon bits, and tortilla chips or Fritos for crunch.

Notes

Liquid smoke adds a delightful smoky flavor and can be found near barbecue sauces at most grocery stores.
Stovetop Option: Heat 1 tablespoon oil over medium-high heat in a large Dutch oven. Sear chicken 2 minutes per side, add remaining ingredients, cover, and simmer gently for 15-30 minutes until chicken is tender. Shred chicken and simmer another 20 minutes.
Storage: Chili tastes better the next day and will keep up to 5 days refrigerated in an airtight container or freeze for up to 3 months.
Variations: Experiment with different beans or add some heat with additional chili powder or hot sauce.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 10 g
Sodium: 550 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 8 g
Protein: 30 g
Cholesterol: 75 mg