BBQ Chicken Chili

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)

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
ingredient icon

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.
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

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.
  • CilantroAnother 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.

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:

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




©Carlsbad Cravings by

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

BBQ Chicken Chili

This smoky, sweet and tangy BBQ Chicken Chili is 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!!
Servings: 6
Total Time: 6 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 6 hours

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  • 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


  • 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!



  • 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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Reader Interactions

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    • Jen says

      Thank you so much Anna! I hope your hubby loves it!

  1. Melissa says

    How come every time I come to your website, I get the feeling that I need to make your latest recipe, like, RIGHT NOW? I even went to my pantry to see if I had the requisite beans before leaving this comment. Alas, I do not. So I shall have to go to the store. I also have kind of been afraid of liquid smoke, but perhaps I will get a bottle and overcome my fear of carcinogens in a bottle. Ha ha! Just kidding. I’m sure it doesn’t cause cancer, right. This is turning into a bad comment. Sorry. I will stop talking and make this soup.

    • Jen says

      LOL – like literally! Loved your comment 🙂 I assure you it is equally safe as it is delicious. It sounds like we are definitely on the same foodie page. Too bad you don’t live by me or you could be my taste tester 🙂 I hope you love this soup and have a fabulous experience using liquid smoke for the first time – it won’t be your last 🙂

  2. Breanne says

    We tried this tonight as the latest in a long string of your recipes. As usual, we were delighted with the results. Any plans for a cookbook? I love the layers of flavor you create.

    • Jen says

      You made my night Breanne, thank you so much! I am so glad you enjoyed it as well as the other recipes of mine you have tried – yay! I don’t have immediate plans for a cookbook but inquiries like yours definitely make me consider it – probably way down the line but I am so flattered you would ask :)!

  3. Trish says

    Oops, I drained the beans before putting them in the slow cooker, THEN read the recipe. Do you think this will be an issue?

    • Jen says

      Hi Trish, not an issue at all. I would add 1/3 cup water to make up for the drained water and just add more water at the end of cooking if it seems to thick. Enjoy!

  4. Mark Anderson says

    Great job with the blog! Your recipes have all been delicious, and I have tried several. I especially like your asian dishes. They actually taste like something you could get from a restaurant. SOO good! I am not sure if you take requests, but have you ever cooked gumbo? I love creole/cajun flavors and have been trying to make a good gumbo, but have not found a recipe that is quality. I looked on your recipe archives and didn’t find anything of the sorts.

    Anyways, keep up the good work!

    • Jen says

      Hi Mark, THANK YOU so much for your super kind words about my blog – your comment means so much to me! I love that you love my Asian dishes because they are some of my favorite too! I have not cooked gumbo before but I will definitely add it to “make list” right now! hopefully I can do it justice 🙂 Thanks for following along!!

  5. Therese says

    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!! Several of your crockpot meals have been done as freezer meals with great success! My family has enjoyed several more of your recipes!! I hope there’s a cookbook in your future. I’m so getting it!!!

    • Jen says

      YAY! That is amazing it has replaced all your other chili recipes – wahoo and thank you :)! What a great idea to have monthly freezer parties, I’m sure that is such a huge help throughout the month. Would you mind sharing what crockpot meals of mine you have frozen? I never freeze anything so I would like to have a better idea of what freezes well. Thank you, I really appreciate it. Have a great weekend!

      • Therese says

        Hi Jen! Here are the meals I’ve done as freezer meals. Instead of dumping everything in the crockpot, put all ingredients into a freezer bag.
        Asian Sweet Chili Sesame Chicken
        Slow Cooker Shredded Mexican Chicken
        Slow Cooker Honey Soy Chicken
        Best BBQ pulled pork ( add cherry coke day of to crockpot )
        Sweet and spicy Pineapple Salsa Chicken
        Salsa Verde Chicken Tortilla Soup ( add Stock and Zucchini day of )
        One Pot Pepper Jack Chicken Fajita Rice Soup. ( You let me know how I could do this in a crockpot 🙂 It then became a freezer meal 🙂

        Last night I made your DELICIOUS Salsa Verde Honey Lime Chicken and Rice bake!!! We Loved it! Next time I’m going to freeze it and then bake it.

        I always look forward to seeing your recipes in my inbox!! 🙂

  6. Megan says

    I’m so excited to make this recipe. Is there a specific type of liquid smoke you recommend? I’ve never cooked with it before and want to make sure I use the best one!

    • Jen says

      Hi Megan, I hope you love this chili! I buy Colgin Mesquite for under $2. It an be found next to the BBQ sauces and I think it works great in this!

  7. Kristin H says

    I wanted you to know how absolutely de-LIC-ious this is! The aroma in my home all day has been amazing, and the flavors were so good together, too. I’m not a huge crockpot fan, since you just never know how long it’s really going to take. I cut my chicken breasts in half, and the chicken was done in about 3 1/2 hours on low. I shredded it and put it in the fridge, so that it wouldn’t keep cooking the meat. Then, half an hour before dinner, I added it back in, and this worked well for me. I recommend all garnishes. So fantastic… thank so much for sharing the recipe!

    • Jen says

      Hi Kristin, I am thrilled this was such a hit, thank you so much! And I am right there with you on the garnishes – takes the soup over the edge of delicious 🙂

  8. Kara says

    Hi! This sounds delicious! I have no doubt that it is….after all, all of your other recipes that we’ve tried have been beyond amazing. Your meals are on our table at least once a week. 🙂 I’m embarrassed to ask this, and I hate to alter your recipe in any way, but I was wondering if you think it will work to omit the beans? I’m sure it will change the flavor and consistency some…do you think I should add more liquid….or maybe some diced tomatoes? Any suggestions are appreciated. 🙂 Thank you!

    • Jen says

      Hi Kara, I love that Carlsbad Cravings makes it onto your table once a week – such a compliment, thank you! As far as omitting the beans – it really is not the same chili without the beans and will be missing a whole lot of texture as they are the main component. You could possibly sub in some cooked brown rice, corn, zucchini, bell peppers etc. instead to add some texture back in – hope that helps!

  9. Nikki says

    I’m cooking for 2, can the leftovers be frozen?

    • Jen says

      Yes, they should freeze great!

      • Rebekah says

        I have made this numerous times and it is fabulous. I drained and rinsed the beans and used a large can of crushed tomatoes for the liquid. The flavor combination of the spices, sugar, mustard and vinegar is just perfect. This is now my go to chili recipe.

        • Jen says

          Thank you so much! I’m so thrilled that it has been tried and true!

  10. Braydn says

    Hi! How big of a crackpot is needed for this recipe? Need to feed double what the recipe says so just need to make sure I have a big enough crock pot. Thanks!

    • Jen says

      Hi Braydn, if you are doubling the recipe, I think a 6 oz. crockpot would work – it might be close but I think it should fit. If its too full before you add the liquid then you could always add what liquid fits and then transfer to a pot to add additional liquid. Hope this helps!

  11. Catherine says

    Sounds great – I think I’ll make it for a chili cook off this weekend. Question- I really dislike ketchup and I’m wondering if I could sub canned tomatoes of some sort – diced, likely? What do you think?

    • Jen says

      Hi Catherine! I don’t think it tastes “ketchupy” in but is more is a component in making it taste like barbecue sauce. You could always leave it out and try the diced tomatoes and add it to taste in the end if its “missing something.” My guess is you will still need a little as part of the BBQ flavor profile. Hope this helps!

      • Catherine says

        Oh that makes sense. Thank you!

  12. Elaine McDowall says

    This recipe was wonderful – i just made 2 recipes of it today for the freezer and served for dinner. This is definitely a new favorite.

    • Jen says

      Hi Elaine, sorry for the delay, I have been swamped with everything Thanksgiving 🙂 but thank you so much for your comment! I am thrilled this is a new favorite and I love that you made it for dinner and a freezer meal – such a great idea for an easy meal!

  13. Kris says

    Do you precook the chicken before putting in the crockpot?

    • Jen says

      No Kris, it will cook with the rest of the ingredients. Enjoy!

  14. M says

    Good! Made mine with some homemade BBQ sauce I already had & added some diced tomatoes, skipped the peppers & the liquid smoke, paprika & pinto beans. I had kidney beans & great northern beans so used those. Love the flavor of this and is something different than the usual 🙂

    • Jen says

      So happy you enjoyed it and you were able to use up some of your homemade BBQ sauce – yum! Love the addition of tomatoes!

  15. Abby says

    Hi there! Your recipes are always so intriguing and I’ve made a few, including this one, that turned out great! Unfortunately, it did not thicken up at all like you’d think a chili would and turned out more like a soup (this is always the case when I cook things in my crockpot–regardless of how much cornstarch I use, when I put it in, or what setting the crockpot is on). Hoping maybe it will thicken up a little bit overnight. For now, a few dashes of hot sauce and some Frito scoops and I’m ready to eat!

    • Jen says

      Hi Abby, I so happy you are enjoying my recipes, thank you! I haven’t had this lack of thickening problem but some crockpots don’t seem to get hot enough to thicken with cornstarch – sorry about that! You could remove some liquid, mix it with 1/4 cup flour and thicken on the stove then stir it into the remaining chili in the crockpot -that should do the trick 🙂

  16. Nikki says

    I found your recipe on Pinterest and made it tonight. My family are big chili fans. 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. I usually put sour cream and cheese on top and I didn’t add anything on top. It didn’t need it. I did eat it with some Fritos scoops 😉 thanks so much for sharing this. Next time I will double the batch and freeze half.

    • Jen says

      So sorry for my delayed response Nikki, I have been super behind with all the holidays but THANK YOU so much for your awesome comment! I am super flattered that this recipe “blows the rest out of the water” and is your number one chili recipe now – wahoo! Thank you so much for making my day! Happy New Year!

  17. Donna says

    I made this tonight, called my son to eat with us and told him we were having chili. When it wasn’t the regular chili we usually have, he accused me of ” baiting and switching”! Two bowls full later of your recipe he is a believer, this recipe is a keeper! Thank you! We all loved it!

    • Jen says

      haha, I’m so glad it turned out to be a good “bait and switch!” Thank you so much Donna, so happy to hear it is a keeper!

  18. Katie R. says

    Hello, do you think you could make this with ground beef instead of chicken?

    • Jen says

      Yes Katie, I think that would be delicious!

  19. Gina Crace says

    what is the calories per serving?

  20. Jen says

    The whole family LOVED this chili! Thanks for the recipe! It’s also pretty healthy depending on the toppings you choose. I did avocado, cilantro, and a couple crumpled tortilla chips. Totally diet friendly! Thx!

    • Jen says

      You are so welcome, Jen, so happy it was a hit with the entire family, thank you!! Love all the toppings you added – yum!

  21. Kayla says

    I’ve been dying to make this recipe but don’t have liquid smoke on hand, would it be okay to omit it?

    • Jen says

      Absolutely! Liquid smoke gives it the extra smokey taste but you still get some of that from the smoked paprika and it will still be delicious!

  22. Sabrina B says

    nice recipe! Thank you, like the liquid smoke suggestion too, love all of these ingredients in a chili, looks wonderful!

    • Jen says

      Thank you Sabrina! I think you’ll love it!

  23. Jen P says

    This was so delicious!!! Will replace my favorite veggie chili as my kids actually took seconds of this chili! Great flavor! Each week we have 1-2 recipes from your website and we are never worried to try anything new because it’s always so delicious!

    • Jen says

      Awesome Jen! I’m thrilled it was such a hit with the entire family! I am so honored and flattered that you trust my recipes and I’m so happy you are enjoying them –
      that means so much to me! Thank you!!

  24. Amber says

    This is now a regular in our food rotation! Thanks for sharing! It’s delicious!

    • Jen says

      You are so welcome Amber! I’m thrilled its a new family favorite! Thank you!

  25. Meghan says

    This was delicious! It sounded like an odd combination, but I had one leftover grilled bbq chicken breast to use up, so we gave it a try on the stovetop. I diced up the bbq chicken and tossed it in at the very end. 5 stars from parents AND picky boys (with plenty of cheese and some cream to hide the spice). I might have to enter this one into the next chili cook off. My husband VERY rarely says to keep a recipe, but he said to make sure and save this one. I’m excited to try other recipes from tour site. Thanks!!

    • Jen says

      Awesome Meghan, I’m thrilled it was a hit with both your husband and son! I hope you enjoy exploring my site and hopefully even win a chili cookoff 🙂

    • Jen says

      Thank you! It tastes just as good as it looks!

  26. Becca says

    BBQ Chicken Chili – My Dinner Rotation needed some new recipes so I went looking. I made this today in my slow cooker. My husband loved it!!!! I substituted ground turkey for the chicken breasts. The only change I would make it a little less brown sugar – other than that – it will stay on my dinner rotation.

    • Jen says

      Hi Becca, I’m so pleased you love it and I love the idea of swapping chicken for turkey – I’m going to try that next time! Thanks so much!

  27. Cathy says

    This was so easy and tasty.
    Will be on our monthly rotation, but will double it to get an extra dinner from it! Thank you for this recipe

    • Jen says

      Sorry for the delay Cathy as I’ve been in Italy for weeks and playing catch up, but thank you so much for taking the time to comment! I’m so happy you loved this chicken chili and it will be a new regular – the ultimate compliment!

  28. Amanda says

    I’ll start with this chili is DELICIOUS!!!
    Quick question… can this be cooked in a pressure cooker? And if so, how long would you cook it for?

    • Jen says

      Thanks so much Amanda! Unfortunately I haven’t experimented with it yet in a pressure cooker.

  29. Eva says

    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!

    • Jen says

      Yesssss! Thank you so much for making my day! I’m thrilled you loved this chicken chili so much!

  30. Leslie says

    What type of cheese goes best with this? TIA

    • Jen says

      We like sharp cheddar but Monterrey or Pepper Jack would also be tasty.

  31. Toni says

    made this tonight and my husband loved it! Going to make again and try with beef also!

    • Jen says

      Awesome, I’m so happy it was a hit and what a great idea to try it with beef! Thanks Toni!

  32. Kellie says

    Made this today for supper. Delicious! I left the chicken out of it until near the end. I seasoned it earlier in the day, seared it and then added it to the pot for about 15 minutes to finish cooking, shredded it then. I just find that cooking chicken in a crockpot for hours tends to make it dry no matter what you do to it. Only other change was I sautéed the onion in a little butter first. Will definitely make again..

    • Jen says

      Thanks so much Kellie, I’m so pleased it will be on repeat!

  33. Sandra Haught says

    I have made this exactly as recipe and whoa gone, I barely got a bowl! Put in my tried and liked file.
    I am trying tomorrow with some left over pulled pork, hopefully it will be good.
    Question, out of green chilies, would chopped jalapeno work if I did not add much. Plus your thought on using up my pulled pork I don’t want to screw up a perfect recipe.thanks

    • Jen says

      Thanks so much Sandra, I’m thrilled it was a huge hit! Yes, I think pulled pork would be very tasty. Green chilies are more tangy than spicy whereas jalapenos are mostly heat, so you can definitely add them, but like you said, don’t add too much if you don’t like heat. I personally love heat so I think they would be awesome!

  34. Sandra Haught says

    Just finished it! Turned out great with pork.
    Like I said the chicken chili I bragged about for 2 weeks.
    So thought what can I do with leftover pulled,shredded, it was good in the chili ofcourse I did not change a thing. Thank you!

    • Jen says

      Awesome! So pleased it was a hit with the pork! Thanks for sharing!

  35. Beth says

    Hey! I made this last week and am craving it again, so have it in my crockpot for tonight. I have had horrible luck with chili recipes but this is a really great and well-rounded one.

    Both times I have made this, I only had chili seasoned pinto beans. I am curious if you mean plain, no chili sauce. You didn’t specify so I’m betting so! I am going to try that next time.

    • Jen says

      Thanks Beth, I love that it’s a new crave-worthy favorite! I use plain pinto beans, but if you like it with chili sauce, go with it!

      • Gina Skipworth says

        I’m thinking about making this for a chili cook-off in my building. Could I substitute stew meat or beef brisket. I know I can, but wanted your opinion on if you think it would be good!? Thx!!!

        • Jen says

          Yes, I think that would be absolutely delicious!

  36. Courtney Armstrong says

    This was DELICIOUS, but the cornstarch didn’t thicken the recipe. I followed the instructions exactly. What did I do wrong?? It was still fantastic as a soup though!!

    • Jen says

      Hi Courtney, I would make sure to turn the crockpot on high if it has been on low once you add the cornstarch. If you would like it thicker, you can also use less broth. Good luck!

  37. Mary Oluver says

    Made this last night, was so good, my husband who is so fussy, surprisingly loved it, only thing I would cut back on the chicken broth next time a bit as we like our chill a little thicker and not like soup but flavor was spot on!

    • Jen says

      Thanks Mary, I’m so pleased you both loved it!

  38. jan says

    I need to rinse all canned beans to reduce their sodium. Should more liquid be added to replace what I rinse off?

    • Jen says

      Hi Jan, I would leave the liquid as is, then add additional liquid at the end of cooking if you would like it thinner. Enjoy!

  39. Katherine smith says

    Can you use frozen chicken breasts?

    • Jen says

      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.”

  40. Natalie says

    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

      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

        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

          Of course! That sounds wonderful! I am so glad it was a welcome change!

  41. Anne-Louise Hill says

    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

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