There's something incredibly comforting about a bowl of chili that simmers low and slow, especially when it has that tangy, smoky twist that makes your taste buds sing. This Slow Cooker BBQ Chicken Chili Recipe hits all those notes beautifully—easy to prep, packed with flavor, and perfect for cozy nights in or busy days when you want dinner waiting for you.

The image shows a white bowl filled with a brownish-red soup that has visible pieces of shredded chicken and kidney beans in it. On top, there are bright yellow shredded cheese and crushed tortilla chips, fresh green chopped scallions, and a sliced round green jalapeño pepper. The soup looks thick and hearty with shiny, moist textures. A vintage silver spoon with a detailed handle rests inside the bowl. The bowl sits on a white marbled surface with some scattered tortilla chips pieces around. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker BBQ Chicken Chili Recipe
Top Tip
How to Serve Slow Cooker BBQ Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker BBQ Chicken Chili Recipe

Why You'll Love This Recipe

Honestly, this Slow Cooker BBQ Chicken Chili Recipe has become one of my go-to dinners when I want something hearty without fussing in the kitchen. The blend of BBQ flavors with classic chili ingredients is just spot on, and it’s incredibly forgiving, so you'll feel confident making it.

Hands-off cooking: Just toss everything in the slow cooker and let it work its magic while you get on with your day.
Flavor-packed: The combination of mesquite liquid smoke, brown sugar, and BBQ elements creates a smoky-sweet depth you’ll crave again and again.
Versatile and filling: With beans, spices, and tender chicken, it’s a well-rounded meal that satisfies every appetite.
Perfect for leftovers: It actually tastes better the next day, making it perfect for meal prep or easy lunches.

A close-up of a metal ladle holding a thick, chunky soup with several layers: shredded light brown chicken strips in the top layer, mixed with kidney beans in dark red, pinto beans in light brown, and white beans all surrounded by a rich, reddish-brown broth with visible bits of diced onions. The ladle is raised above a black slow cooker filled with the same soup, the background showing the smooth, glossy liquid surface with some floating ingredients. The overall scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This chili relies on a blend of savory, smoky, and slightly sweet ingredients to balance each other out beautifully. Each component brings its own unique texture and flavor, making every spoonful a delight.

Flat lay of fresh raw chicken breasts, a small white ceramic bowl of golden olive oil, four peeled garlic cloves, a small diced white onion, a small white bowl filled with bright red ketchup, a small white bowl of rich brown sugar, a small white bowl containing amber apple cider vinegar, a small white bowl with deep brown Worcestershire sauce, a small white bowl of vibrant yellow mustard, three small white bowls each holding plump cannellini beans, kidney beans, and pinto beans in their cooking liquid, a small white bowl filled with mild diced green chilies, a small white bowl of dark mesquite liquid smoke, small white bowls arranged with reddish chili powder, pale ground cumin, smoky paprika, fine salt, and ground black pepper, a small white bowl with light golden chicken broth mixed with white cornstarch -- all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Lean and tender, they soak up all those rich BBQ flavors during slow cooking.
Olive oil: Helps keep the chicken moist and prevents sticking.
Garlic and onion: Aromatics that create a fragrant, flavorful base.
Ketchup and brown sugar: Add sweetness and body, mimicking that classic BBQ sauce tanginess.
Apple cider vinegar: Brings brightness and that subtle tang that cuts through the richness.
Worcestershire sauce: Deepens the umami and adds complexity.
Yellow mustard: A hint of sharpness that complements the smoke and spice.
Cannellini, kidney, and pinto beans: Provide a creamy, hearty texture and boost fiber and protein.
Diced green chilies: Impart mild heat and a touch of color.
Mesquite liquid smoke: The secret weapon for smoky BBQ flavor without firing up the grill.
Chili powder, cumin, smoked paprika: Classic chili spices that layer warmth and earthiness.
Salt and pepper: Essential seasoning to bring all the flavors together.
Chicken broth mixed with cornstarch: Thickens the chili and adds savory depth without heaviness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Slow Cooker BBQ Chicken Chili Recipe is how easy it is to adapt. I often tweak it depending on what I have in the fridge or the flavor profile I’m craving that day — and it's always delicious.

Variation: Sometimes I swap chicken breasts for thighs when I have them; the thighs add a bit more richness and stay extra juicy.
Spicy kick: Love heat? Add diced jalapeños or a dash of your favorite hot sauce right before serving.
Vegetarian twist: Try using plant-based chicken substitutes and vegetable broth instead to make it meat-free but just as flavorful.
Smokier flavor: A few drops of extra liquid smoke or smoked salt can dial up the BBQ vibe if you really want to impress.

Step-by-Step: How I Make Slow Cooker BBQ Chicken Chili Recipe

Step 1: Prep and Layer Your Ingredients

I start by lightly greasing my slow cooker with cooking spray – this keeps cleanup easier and prevents any sticking. Then, I rub the chicken breasts with a bit of olive oil to lock in moisture before placing them at the bottom. Next, I add all the remaining ingredients on top and give everything a gentle stir. This layering helps infuse that smoky BBQ goodness right into the chicken as it cooks.

Step 2: Low and Slow Cooking

Set your slow cooker on low for about 6 to 8 hours. I find this timing perfect because it lets the chicken become wonderfully tender and soak up all those rich flavors. If you’re pressed for time, high for 3 to 4 hours works too—just keep an eye on it if your chicken breasts are on the thinner side to avoid overcooking.

Step 3: Shred and Finish

Once the chicken is tender, I carefully remove it and shred using two forks on a cutting board—it’s so satisfying to see how easily it pulls apart. Then, I return the shredded chicken to the slow cooker and let it simmer for another 20 minutes on low. This final step blends everything perfectly and thickens the chili slightly for that perfect hearty consistency.

Step 4: Taste and Adjust

Before serving, I always taste the chili to check seasoning. Sometimes I add a little extra salt, pepper, or hot sauce depending on my mood. If you find it too thick, adding a splash of chicken broth or even water will lighten it up while keeping it tasty.

Top Tip

Over the years, I’ve learned a few handy tips that make this Slow Cooker BBQ Chicken Chili Recipe come out perfect every time, so I wanted to share them with you:

Don’t skip the liquid smoke: It’s a game-changer that gives you BBQ flavor without needing a grill. I usually get mine near the barbecue sauces in the store.
Shred when warm, not hot: Let the chicken cool just a bit so it shreds easily without shredding into mush.
Use the cornstarch slurry: Mixing chicken broth with cornstarch before adding helps thicken the chili naturally—a little trick that keeps it saucy but not watery.
Layer flavors thoughtfully: Adding the acidic ingredients (vinegar, ketchup) upfront and letting them cook slowly really helps marry the flavors beautifully.

How to Serve Slow Cooker BBQ Chicken Chili Recipe

Garnishes

I can’t resist topping this chili with a generous dollop of sour cream to cool the smoky heat, a sprinkle of shredded cheese for creamy richness, fresh chopped green onions, and some crispy bacon crumbles if I’m feeling indulgent. For a bit of crunch, tortilla chips or Fritos are absolute musts. They add such a satisfying texture contrast that brings every bite alive.

Side Dishes

To keep things cozy, I usually serve this chili with simple sides like cornbread or warm crusty bread to soak up all the saucy goodness. A crisp green salad or coleslaw also balances the smoky richness perfectly and adds a fresh bite.

Creative Ways to Present

For game day or casual dinner parties, I’ve enjoyed serving this chili in mini bread bowls or puff pastry shells to impress guests without extra effort. Another fun idea is layering chili in a clear glass alongside cheese, sour cream, and crushed chips for a colorful layered dip presentation that’s both crowd-pleasing and Insta-worthy!

Make Ahead and Storage

Storing Leftovers

I always encourage making this Slow Cooker BBQ Chicken Chili Recipe a day ahead because the flavors deepen beautifully overnight. Store any leftovers in an airtight container in the fridge, and it will stay delicious for up to five days—perfect for quick lunches or easy dinners throughout the week.

Freezing

This chili freezes wonderfully, making it a great candidate for batch cooking. I portion it into freezer-safe containers or bags and it keeps well for up to three months. When I’m ready to eat, I just thaw it in the fridge overnight before reheating.

Reheating

My favorite way to reheat this chili is gently on the stovetop over medium-low heat, stirring often to keep it from sticking and to warm evenly. You can also microwave it in short bursts, stirring in between. Adding a splash of broth or water helps loosen it up if it’s thickened too much in the fridge.

Frequently Asked Questions:

Can I make this Slow Cooker BBQ Chicken Chili Recipe spicier?

Absolutely! To turn up the heat, add diced jalapeños, cayenne pepper, or your favorite hot sauce. I like adding chopped fresh chilies near the end so the flavor stays bright.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs add a richer flavor and tend to stay moist even with longer cooking times. Just expect the chili to have a slightly deeper taste and more tender texture.

What if I don't have mesquite liquid smoke?

If you don’t have liquid smoke on hand, smoked paprika can be a good substitute to add smoky flavor. You can also try adding a few drops of regular liquid smoke or even a bit of chipotle powder for smokiness.

Can I make this chili on the stovetop instead of a slow cooker?

Definitely! I sometimes sear the chicken in a Dutch oven over medium-high heat, then add all the ingredients and simmer gently until the chicken is tender (about 15-30 minutes). Then I shred the chicken and simmer it for another 20 minutes.

Final Thoughts

This Slow Cooker BBQ Chicken Chili Recipe holds a special place on my menu for its effortless prep and dependable, delicious results. I love that it’s full of cozy, smoky flavor but still versatile enough to adapt to whatever you’ve got on hand. Give it a try—you’ll soon find it’s one of those recipes you’ll turn to time and again, whether for weeknight dinners, meal prep, or feeding a hungry crowd.