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
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
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):
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.
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):
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
Chicken Chili variations
I love how versatile chili recipes are! Here are just a few ways to customize this recipe:
What Toppings For Chicken Chili Recipe
Toppings are a MUST for Slow Cooker Chicken Chili! Here are our favs:
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:
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BBQ Chicken Chili
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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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Leave a Review, I Always Love Hearing From You!
Anna @ Crunchy Creamy Sweet says
Love everything about this! I think my Hubby will be crazy about the smoky bbq flavors here!
Jen says
Thank you so much Anna! I hope your hubby loves it!
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 🙂
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 :)!
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!
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!!
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!! 🙂
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!
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 🙂
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!
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!
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!
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!
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!
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!
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!
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 🙂
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!
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!
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!
Gina Crace says
what is the calories per serving?
Jen says
Hi Gina! You can calculate it here: http://www.myfitnesspal.com/recipe/calculator
Gina says
Thanks! And I made it and it is delicious!!!! Thanks for sharing such a yummy recipe.
Jen says
You are so welcome Gina!
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!
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!
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!
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!!
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!
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 🙂
Kiara says
looks amazing!
Jen says
Thank you! It tastes just as good as it looks!
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!
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!
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.
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!
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.
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!
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!
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!
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!
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!
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!
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!
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!
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.”
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!
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!