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showing how to serve chicken chili by adding cheese, sour cream, green onions and tortilla chips
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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!!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6

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!