Description
This hearty BBQ Chicken Chili combines tender chicken breasts with a medley of beans, smoky spices, and a tangy barbecue sauce base, slow-cooked to perfection. Loaded with flavor and customizable with your favorite garnishes, it's a comforting dish perfect for chilly days or family dinners.
Ingredients
Scale
Main 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 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 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 the slow cooker: Lightly grease a 6 quart or larger slow cooker with cooking spray to prevent sticking and aid in easy cleanup.
- Add chicken and ingredients: Rub the chicken breasts with olive oil and place them at the bottom of the slow cooker. Add garlic, onion, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, all beans with their liquids, diced green chilies, mesquite liquid smoke, chili powder, cumin, smoked paprika, salt, pepper, and the chicken broth mixed with cornstarch. Stir everything gently to combine.
- Slow cook the chili: Cook the chili on low for 8 hours for tender chicken and rich flavor. Alternatively, use high for 4 hours but check early as thin chicken breasts can cook faster.
- Shred the chicken: When the chicken is tender, remove it from the slow cooker and shred it using two forks on a cutting board. Return the shredded chicken to the slow cooker.
- Final simmer: Cook the chili an additional 20 minutes on low to meld the flavors and thicken the mixture.
- Adjust consistency and seasoning: If desired, add additional water or chicken broth for a less chunky chili. Taste and adjust seasoning with hot sauce, salt, and pepper as needed.
- Serve with garnishes: Best served topped with cheese, green onions, sour cream, chips, and bacon for extra flavor and texture.
Notes
- Liquid smoke adds a delightful smoky flavor and is commonly found near barbecue sauces at grocery stores.
- Stovetop option: Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Sear chicken 2 minutes per side. Add all ingredients, cover, and simmer gently about 15-30 minutes until chicken is tender. Shred chicken, return to pot, and simmer 20 more minutes.
- Storage: Chili tastes better the next day and keeps up to 5 days in the refrigerator or 3 months in the freezer in an airtight container.
- Variations: Customize with different beans, spices, or add veggies like bell peppers or corn for variety.
- For thicker chili, reduce the liquid slightly or simmer uncovered during the last 20 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg
