BBQ Chicken Chili
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Unrated
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6
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Course
Main Course
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Cuisine
American
BBQ Chicken Chili
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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!!
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Ingredients
- 1 pound chicken breast
- 1 tablespoon olive oil
- 4 garlic minced, cloves
- 1 onion diced, small
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons yellow mustard
- 1 oz. can cannellini beans not drained
- 1 oz. can kidney bean not drained
- 1 oz. can pinto beans not drained
- 1 oz. can green chilies mild, diced
- 2 teaspoons liquid smoke mesquite flavor
- 2 teaspoons chili powder
- 1 tsp EACH ground cumin
- 1 tsp EACH smoked paprika
- 1 tsp EACH salt
- 1/2 teaspoon black pepper
- 1 .5 oz can chicken broth mixed with 1 tablespoon cornstarch, low sodium
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!
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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