Name: BBQ Chicken Chili
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1 pound chicken breasts; 1 tablespoon olive oil; 4 garlic cloves, ( minced); 1 small onion, (diced); 1/2 cup ketchup; 3 tablespoons brown sugar; 2 tablespoons apple cider vinegar; 2 tablespoons Worcestershire sauce; 2 teaspoons yellow mustard; 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; 2 teaspoons mesquite liquid smoke; 2 teaspoons chili powder; 1 tsp EACH ground cumin, smoked paprika, salt; 1/2 teaspoon pepper; 1 14.5 oz can low sodium chicken broth (mixed with 1 tablespoon cornstarch); sour cream; Tortilla chips or Fritos; green onions; cilantro; cheese; bacon

This smoky, sweet and tangy BBQ Chicken Chili is so good, my mom served it on Christmas! It’s literally a dump-and-cook slow cooker recipe (stove top directions available) that tastes even better the next day for easy entertaining, lunches or dinners. With one bite, you’ll be joining readers in exclaiming “LOVE IT!!!! So flavorful!!”

(Same fabulous recipe, photos updated 4/9/24, original 3/7/2015)

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Watch How to Make Chicken Chili

slow cooker chicken chili being served in a bowl with sour cream, tortilla chips, green onions and cheese

What readers are saying about this recipe

I have made more chili recipes than I can count. This recipe blows the rest out of the water. My husband and I both decided it is our number one chili recipe now. – Nikki

Having made this chicken chili 3 times now I can say it has replaced all my other chili recipes . LOVE IT!!!! So flavorful!! I included this recipe in our monthly freezer meal parties and it was a big hit!! – Therese

This is the BEST and easiest chili recipe I’ve ever made, and I’ve made quite a few. The flavor of all those ingredients together is amazing. Thanks! – Eva

Why you’ll love this chicken chili recipe

SWEET AND SMOKY COMPLEXITY: This recipe reminds me of Bush’s baked beans in its sweetness and smokiness, but loaded with green chilies, cumin, chili powder, smoked paprika and liquid smoke for exciting depth.
SUPER FLEXIBLE: Swap in any meat (ground beef, ground turkey, pork), use your favorite beans, add vegetables etc., and don’t forget about the toppings!
EASY DINNER OR ENTERTAINING: The ultimate stress-free meal! Add the ingredients to the slow cooker. Done. And there’s only one pot to wash!
EVEN BETTER LEFTOVERS: It’s the recipe that keeps on giving! Make 1-2 days ahead of time, then serve when ready, or enjoy throughout the week.
FREEZER FRIENDLY: Freeze leftovers or make intentionally to freeze for a rainy day.

overhead view of bowl of chicken chili recipe garnished with tortilla strips and shredded cheese

Slow Cooker Chicken Chili Ingredients

This easy chicken chili recipe has quite a few ingredients, but they take just minutes to add to the slow cooker. Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

Chicken: Use boneless chicken breasts or swap in boneless chicken thighs and reduce the cooking time.
Beans: I recommend a mixture of kidney, cannellini, and pinto beans, but you may mix and match your favorite beans. Typically, I drain beans, but the juices in this recipe add extra body and thickness.
Onion: One yellow onion please for its assertive sharpness and mild sweetness. Make sure to dice it finely.
Garlic: Fresh is best but you may substitute with 1 teaspoon garlic powder or more to taste.
Homemade BBQ Sauce: Ketchup, yellow mustard, brown sugar and apple cider vinegar combine to create the sweet and tangy barbecue base.
Worcestershire sauce: This adds complex, tangy umami flavor.
Mild diced green chilies: One (4 oz.) can of diced green chilies adds a hint of tangy delight. Make sure to purchase MILD diced green chiles because the “hot” green chiles are HOT!
Spices: Chili powder, ground cumin, smoked paprika, salt and pepper season the chili to perfection.
Chicken broth: Use low sodium so you have flexibility to salt to taste.
Liquid smoke: I recommend mesquite flavoring. You can typically find it in a small bottle near the barbecue sauces at the grocery store. See below if you’re unfamiliar with this ingredient.

What is Liquid Smoke?

Liquid smoke imparts a wonderfully smoky flavor and really is liquid smoke! It is created by capturing smoke as it rises through a combustion chamber filled with wood chips to a condenser. In the condenser, the smoke cools and forms a liquid, thus liquid smoke. (Thank you, Wikipedia). So, if you ever want something to taste likes its been barbecued outdoors or smoked for hours, add a little liquid smoke.

showing how to make chicken chili by stirring it in a crockpot

How to Make Crockpot Chicken CHili

This chicken chili is literally one of the easiest recipes to make! Here’s how (full recipe in the printable recipe card at the bottom of the post):

Step 1: Rub chicken breasts with olive oil and add to the bottom of your slow cooker. Add all of the remaining ingredients and stir around chicken.

showing how to make chicken chili by adding chicken, beans, onions, garlic, seasonings and green chilies to crockpot

Step 2: Cook on low for 6-8 hours or on high 3-4 hours.

showing how to make chicken chili by slow cooking until chicken is tender

Step 3: When chicken is tender, remove to a cutting board to shred and return to slow cooker. Cook an additional 20 minutes. Dig in!

showing how to make chicken chili by shredding chicken and adding back to crockpot

a ladle of crockpot chicken chili showing the thick consistency and ingredients

CHicken CHili on the StoveTOP

Simply add all the ingredients to a Dutch oven or soup pot (I suggest searing the chicken first), then simmer gently for 15-20 minutes, until the chicken is tender enough to shred. Shred the chicken, add it back to the pot and gently simmer an additional 20 minutes.

Tips for Making the Best Chicken Chili

Salt to taste: I have included quantities for all of the seasonings except the salt – this will depend on how salty your chicken broth and is as well as personal preference. I would suggest starting with ¼ teaspoon salt, cook the chili then season to taste with additional salt as needed (I use ½ teaspoon total). Remember, you can add more salt, but you can’t take it away!
Use a large slow cooker: You will need at least a 6-quart slow cooker otherwise halve the recipe by using the arrows next to the servings in the recipe card.
For thick chili: If you like extra thick chili, start with just ½ cup chicken broth or omit it altogether. If you would still like a thicker chili after cooking, remove the lid of the slow cooker the last hour of cooking to allow some liquid to evaporate. Note, the chicken chili will thicken upon standing, especially if serving the next day.
To thin chili: The consistency will depend on the beans used, the cooking method used and personal preference. To thin chili after cooking, stir in additional chicken broth ¼ cup at a time.
Don’t skip the toppings! They add invigorating layers of flavor and texture!
Refrigerate overnight: This recipe tastes even more intoxicating if allowed to sit overnight. This also makes for a stress-free meal any night of the week.

Chicken Chili variations

I love how versatile chili recipes are! Here are just a few ways to customize this recipe:

Use different protein: Make this chili with any protein! Swap the chicken for ground beef, ground chicken, ground turkey, pork shoulder (cubed) sausage, etc.
Use rotisserie chicken: Swap the chicken for about 3 cups shredded rotisserie chicken. Add the chicken the last 20 minutes to the slow cooker or the last 10 minutes if making on the stove.
Make it vegetarian: Use vegetable broth and omit the chicken. Add an extra couple cans of beans (introduce black beans) and/or extra veggies, rice or quinoa, or plant-based protein like textured vegetable protein (TVP) or tofu.
Swap beans: Use any beans you like – all of one kind or swap out just one kind.
Drain the beans: The undrained beans add extra thickness. Alternatively, drain the beans and add one 15 oz. can crushed tomatoes.
Add veggies: Add sweet corn or whatever veggies your heart desires such as bell peppers, sweet potatoes, zucchini, poblanos, mushrooms, green beans etc. Just be aware of different veggie cooking times.
Make it spicy: Up the spice level with chipotle chili peppers, jalapeños, or cayenne pepper to taste.

showing how to serve chicken chili by adding cheese, sour cream, green onions and tortilla chips

What Toppings For Chicken Chili Recipe

Toppings are a MUST for Slow Cooker Chicken Chili! Here are our favs:

Sour Cream or Greek Yogurt: A healthy dollop adds a depth of creaminess and rich, tangy freshness to cut through the robust chili.
Chips! For the requisite salty crunch. Use tortilla chips, tortilla strips, or we love Fritos corn chips.
Cheese: Sharp cheddar, Gouda or Havarti for the win.
Cilantro: Another layer of bright, fresh, zesty, Tex-Mex goodness.
Green Onions: Adding a tablespoon or so awakens the whole bowl with its fresh pop of flavor.
Sliced jalapenos: For those who like it hot!
Avocado: For earthy creaminess.

MEal Prep BBQ Chicken Chili

Add all the ingredients to the slow cooker, remove the ceramic insert and refrigerate for up to 2 days. Add an additional 30 minutes or so to the cook time.

How to Store Crockpot Chicken Chili

Chicken Chili tastes better the next day so YAY for leftovers! The soup will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.

HOW TO freeze Easy CHicken Chili

Cool the chili to room temperature. Portion into airtight, freezer-safe containers (I love these mason jars) or resealable freezer bags, leaving some space for expansion. Label and date the containers, remove any excess air, and seal them tightly. Freeze for up to 3 months. Thaw in the refrigerator overnight.

Tip: To easily fill freezer bags, place them in a container that you can wrap the top around the edge of – for example, place a sandwich size bag in a mug then cuff the edges around the mug. This keeps the bag open and prevents it from collapsing when you are pouring in the chili.

How To Reheat Best Chicken Chili

-Stove: Reheat large batches on the stove over medium low heat, stirring occasionally (about 10 minutes).
-Microwave: Transfer individual servings to a microwave-safe dish, cover with a paper towel. Microwave for one minute, stir, then continue to microwave for 30-second intervals, if needed.

How to Serve Slow Cooker Chicken Chili

We LOVE our chicken chili with Moist Cornbread and a big green salad Here are some more serving options:

Salad: Wedge Salad, Caesar salad, green bean salad, apple salad, or Broccoli Salad.
Veggies: Add some green veggies to the mix like baked asparagus, roasted broccoli, or roasted Brussels sprouts.
Fruit: We absolutely love pina colada fruit salad, or you can’t go wrong with perfect fruit salad or winter fruit salad.
Bread: Mop up every last drop of chili with cornbread, garlic bread, dinner rolls or breadsticks.

Looking for more Chili Recipes?

black bean chili
white chicken chili
crockpot beef chili
chili con carne
buffalo chicken chili
easy turkey chili
creamy white chicken chili
crockpot white chicken chili
turkey chili

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Servings:

Total Time: 6 10

Prep Time: 10

Cook Time: 6

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Ingredients

1 pound chicken breasts
1 tablespoon olive oil
4 garlic cloves, minced
1 small onion, diced
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
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
2 teaspoons mesquite liquid smoke
2 teaspoons chili powder
1 tsp EACH ground cumin, smoked paprika, salt
1/2 teaspoon pepper
1 14.5 oz can low sodium chicken broth mixed with 1 tablespoon cornstarch

Garnishes (pick your favs!)

sour cream
Tortilla chips or Fritos
green onions
cilantro
cheese
bacon

Instructions

Lightly grease a 6 quart (or larger) slow cooker with cooking spray. Rub chicken breasts with olive oil and add to the bottom of the slow cooker, Add all remaining ingredients and give them a stir.
Cook on low 6-8 hours or on high 3-4 hours (checking early, thin chicken breasts will cook quicker).
When chicken is tender, remove to a cutting board to shred and return to slow cooker. Cook an additional 20 minutes on LOW.
If desired, add additional water/chicken broth for a less "chunky" chili. Taste and add hot sauce, salt/pepper to taste.
Best garnished with cheese, green onions, sour cream, chips and bacon!

Video

Notes

Liquid smoke: Adds delightful smoky flavor. You can typically find it in a small bottle near the barbecue sauces at the grocery store.
STOVETOP: Heat 1 tablespoon oil over medium high heat in a large Dutch oven/soup pot. Add chicken and sear on each side, about 2 minutes per side. Add the remaining ingredients, cover and gently simmer until chicken is tender, about 15-30 minutes. Shred the chicken, add it back to the pot, and gently simmer an additional 20 minutes.
Storage: This chili tastes better the next day so YAY for leftovers! (I encourage you to try and make a day ahead if possible). The chili will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.
Variations: See post for ideas!

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99 Comments

Katherine smith says

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Can you use frozen chicken breasts?

- Jen says
  
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  Hi Katherine, the FDA says the breast should be thawed first:
  “It is best to thaw meat or poultry before putting it into a slow cooker. Frozen pieces will take longer to reach a safe internal temperature and could possibly result in foodborne illness. Frozen or partially frozen foods can also cool everything else in the slow cooker.”
  
Natalie says

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Hi Jen,
Thanks for a great recipe! My question is what vegetables, if any, could I add to this meal? I tend to overeat and I’m trying to cut back because I am eating way too much poultry and meat. Thanks for any suggestions!

- Jen says
  
  at
  
  Add sweet corn or whatever veggies your heart desires such as bell peppers, sweet potatoes, zucchini, poblanos, mushrooms, green beans etc. You can’t go wrong! Just be aware of different veggie cooking times. Hope you enjoy!
  
  - Natalie says
    
    at
    
    Thanks for the suggestions I don’t know how I missed it in your original notes! I made it today and added corn, poblano peppers, and green bell peppers. It is delicious and a great break from the typical tomato chilies and soups I normally make. As always, thank you for another great recipe.
    
    - Jen says
      
      at
      
      Of course! That sounds wonderful! I am so glad it was a welcome change!
      
Anne-Louise Hill says

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This BBQ chicken chili was so good. Quite flavourful. Wouldn’t change a thing!
Thanks again for a perfect meal!I knew it would be another good recipe.

- Jen says
  
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  Thank you! I’m so glad you gave it a try!

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