Description
This BBQ Chicken Chili is a flavorful, hearty dish featuring tender chicken breasts slow-cooked with beans, smoky spices, and a tangy barbecue sauce base. It's perfect for a comforting meal and garnished with your favorite toppings such as sour cream, cheese, and bacon.
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 Extras
- 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
- 1 14.5 oz can low sodium chicken broth mixed with 1 tablespoon cornstarch
Garnishes (optional)
- sour cream
- Tortilla chips or Fritos
- green onions
- cilantro
- cheese
- bacon
Instructions
- Prepare Slow Cooker: Lightly grease a 6 quart or larger slow cooker with cooking spray to prevent sticking and easy cleanup.
- Combine Ingredients: Rub the chicken breasts with olive oil and place them in the bottom of the slow cooker. Add garlic, onion, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, all the canned beans (with liquid), diced green chilies, mesquite liquid smoke, chili powder, cumin, smoked paprika, salt, pepper, and the chicken broth mixed with cornstarch. Stir gently to combine.
- Cook Chicken Chili: Cover and cook on low for 6 to 8 hours or on high for 4 hours, checking early if using thinner chicken breasts as they cook faster.
- Shred Chicken: When chicken is tender, remove it to a cutting board, shred with forks, and return the shredded chicken to the slow cooker. Stir to combine and cook an additional 20 minutes on low to meld flavors.
- Adjust Consistency and Seasoning: For a less chunky chili, add extra water or chicken broth. Taste the chili and adjust seasoning with hot sauce, salt, and pepper as desired.
- Serve: Garnish with cheese, green onions, sour cream, tortilla chips or Fritos, cilantro, and bacon to your preference. Serve warm and enjoy!
Notes
- Liquid smoke adds a delightful smoky flavor and can be found near barbecue sauces in most grocery stores.
- Alternative stovetop method: Heat 1 tablespoon oil in a large Dutch oven over medium-high heat, sear chicken 2 minutes per side, add remaining ingredients, cover and simmer 15-30 minutes until chicken is tender, shred chicken, return to pot, and simmer 20 more minutes.
- This chili improves in flavor the next day and stores well for up to 5 days refrigerated or 3 months frozen.
- Try making this chili a day ahead for better depth of flavor.
- Variations include adjusting spice level or swapping chicken breast for thighs for richer taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 55 mg
