There’s something heartwarming about a bowl of chili that simmers low and slow all day, filling your kitchen with cozy aromas. This Slow Cooker BBQ Chicken Chili Recipe brings together tender shredded chicken, smoky spices, and a delicious tangy-sweet BBQ twist—making it a real crowd-pleaser and perfect for busy days.

A close-up view of a soup in a white bowl showing a rich broth filled with shredded chicken and mixed red and light brown beans as the base layer. On top, there is a generous layer of shredded yellow cheese with a dollop of white sour cream slightly covered by the cheese. Over this, fresh sliced green onions and chopped green herbs are scattered, along with a bright green jalapeño slice placed near the center. Crushed yellow tortilla chips add texture on top. The bowl is placed on a white marbled surface, and a rustic spoon with a worn handle is partly inside the soup. 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

I have to say, this Slow Cooker BBQ Chicken Chili Recipe quickly became one of my favorite go-to meals. It’s the kind of dish that feels like a warm hug after a long day—effortless to make and packed with flavor. Plus, it works wonders for feeding a crowd or meal prepping ahead.

Simplicity: Toss everything in your slow cooker, set it, and forget it for hours—minimal hands-on time but maximum taste.
Flavor boost: The mix of mesquite liquid smoke and homemade BBQ-style sauce gives this chili a unique smoky-sweet depth you won’t find in your typical chili.
Hearty and Healthy: Loaded with three kinds of beans and lean chicken breast, it’s filling but still lighter than traditional beef chili.
Flexible: It’s easy to customize with your favorite toppings or tweak the spice level to your taste.

A large ladle holds a close-up scoop of thick stew, showing a rich orange-red broth base mixed with visible textures of shredded light brown chicken, reddish kidney beans, orange pinto beans, and small chopped pieces of yellowish onion; the ladle is inside a dark pot filled with more of the same stew. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays its part, creating layers of smoky, tangy, and sweet flavors that mingle perfectly by the time the chili is done cooking. Shopping tip: grab good quality BBQ sauce ingredients and fresh garlic—they make a noticeable difference.

Flat lay of fresh raw chicken breasts neatly arranged, a small white ceramic bowl of golden olive oil, four whole uncracked garlic cloves, a small peeled and diced white onion, a small white bowl filled with thick red ketchup, a small white bowl holding light brown granulated brown sugar, a small white bowl of amber apple cider vinegar, a small white bowl of dark Worcestershire sauce, a small white bowl of smooth yellow mustard, three small white bowls each containing fresh rinsed cannellini beans, kidney beans, and pinto beans respectively, a small white bowl with finely diced fresh green chilies, a small white bowl of dark mesquite liquid smoke, three small white bowls with chili powder, ground cumin, and smoked paprika powders, a small white bowl with salt, a small white bowl with black pepper, a small white bowl showing low sodium chicken broth mixed with cornstarch, all ingredients spaced symmetrically and balanced, placed 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 shred beautifully after slow cooking, absorbing all the delicious spices.
Olive oil: Helps the chicken brown slightly before slow cooking and adds a subtle richness.
Garlic cloves: Minced garlic infuses the chili with classic warmth.
Onion: Adds natural sweetness and depth once cooked down.
Ketchup: Provides a quick tangy base that blends well with the BBQ elements.
Brown sugar: Balances acidity with just the right touch of sweetness.
Apple cider vinegar: Brightens the flavor, adding a nice bite that keeps the chili lively.
Worcestershire sauce: Adds umami depth—don’t skip this if you want a rich, savory chili.
Yellow mustard: A subtle tang that layers nicely with the BBQ sauce flavors.
Cannellini, kidney, and pinto beans: A trio of beans gives texture and makes it extra hearty.
Diced green chilies: Mild heat and a little kick of flavor without overpowering.
Mesquite liquid smoke: This secret ingredient brings that campfire smokiness right into your kitchen.
Chili powder, cumin, smoked paprika, salt, and pepper: Classic chili spices that create a cozy, warming palette.
Chicken broth & cornstarch mixture: Thickens the chili and adds savory depth without making it soupy.

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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 customize. Whether you want to ramp up the heat, swap beans, or add a smoky chipotle twist, the base recipe welcomes your personal spin.

Variation: Sometimes I add diced bell peppers or jalapeños for extra crunch and heat, which my family loves. Another time, swapping chicken breasts for thighs made the chili even juicier and richer in flavor.
Dietary options: To make it lower carb, skip or reduce the beans and add extra veggies like zucchini or mushrooms.
Seasonal twist: Stir in some fresh corn or fire-roasted tomatoes when they're in season for added sweetness and texture.

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

Step 1: Prep and Layer the Base

First, give your slow cooker a quick spray with cooking oil—trust me, it makes cleanup a breeze. Rub the chicken breasts with olive oil to keep them moist and place them right at the bottom. Then, dump in everything else—minced garlic, diced onion, all the beans, the BBQ-style sauce ingredients, spices, and that smoky liquid smoke. Give it a gentle stir so flavors start mingling but the chicken is still mostly covered by the sauce.

Step 2: Let It Slow Cook

Set your slow cooker on low for 6 to 8 hours—this low and slow method really lets the chicken relax, absorb all those flavors, and shred easily later. If you're in a rush, high for 3 to 4 hours works, but keep an eye out so the chicken doesn’t dry out, especially if your breasts are on the thinner side.

Step 3: Shred and Simmer

Once the chicken is tender and ready, pull it out carefully and place it on a cutting board. With two forks, shred the meat into bite-sized pieces—that's one of my favorite parts, I swear the texture makes the chili taste even better. Toss the shredded chicken back into the slow cooker and stir it all together. Let the chili cook for another 20 minutes on low to marry the flavors.

Step 4: Final Adjustments

Before serving, check the consistency—if you want it a little less chunky, add a splash of water or chicken broth. Taste and adjust seasoning as needed. I often add a dash of my favorite hot sauce for a punch of heat or a pinch more salt. Now you’re ready to serve!

Top Tip

I’ve made this Slow Cooker BBQ Chicken Chili Recipe more times than I can count, and these tips helped me nail it every time. Don’t rush the slow cooking—it’s the secret to tender chicken and deep flavor, and don’t forget to shred the chicken before finishing.

Layering flavors first: Adding garlic and onions right at the start with the chicken helps develop that mellow base taste.
Shredding technique: Using two forks rather than a knife gives a rustic, juicy texture that blends perfectly in the chili.
Liquid smoke balance: Start with the recommended amount; a little goes a long way and avoids overpowering the chili.
Checking seasoning late: Seasoning can intensify during cooking, so add salt and spices in the last step, tasting as you go.

How to Serve Slow Cooker BBQ Chicken Chili Recipe

Garnishes

I love piling on sharp cheddar cheese for that melty, gooey goodness, some dollops of creamy sour cream that balance the smoky heat, and a sprinkle of fresh green onions or cilantro for a bright kick. And, of course, you can’t go wrong with crunchy tortilla chips or Fritos for texture and fun bites. Bacon bits? Yes, please—it’s my guilty topping pleasure!

Side Dishes

To keep things simple, I often serve this chili with cornbread—it’s the perfect sweet counterpoint. Another favorite is roasted vegetables or a crisp green salad to lighten the meal. If you want a bit more comfort, mashed potatoes or simple steamed rice work wonders with the BBQ flavors.

Creative Ways to Present

For family gatherings, I’ve set up a chili bar with all the garnishes laid out—lettuce, cheese, jalapeños, sour cream, green onions, crispy bacon, you name it. It’s a fun way to let guests personalize their bowls. Another time, I turned it into a chili-stuffed baked potato, which was a hit for a casual weekend lunch.

Make Ahead and Storage

Storing Leftovers

This chili actually tastes better the next day, so leftovers are a true treat! I store them in airtight containers in the fridge for up to 5 days. When reheating, I use a low heat on the stove or microwave, adding a splash of broth if it’s thickened too much.

Freezing

Freezing works beautifully for this chili. I portion it into freezer-safe containers and it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating gently. The texture and flavors hold up well, making it perfect for batch cooking.

Reheating

I always recommend reheating slowly over low to medium heat on the stove, stirring often to revive that fresh-cooked taste. If the chili thickens too much, a bit of water or chicken broth brings it back to that perfect, comforting consistency.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely! Chicken thighs are a great alternative and tend to stay even more tender and juicy during slow cooking. The cooking time remains the same, but keep an eye to prevent overcooking.

What if I don't have mesquite liquid smoke?

If you don’t have liquid smoke, you can skip it or replace it with a small amount of smoked paprika for a milder smoky flavor. The chili will still taste great but with a gentler smokiness.

Can I prepare this chili on the stovetop instead?

Yes! You can make this Slow Cooker BBQ Chicken Chili Recipe on the stovetop by searing the chicken in oil over medium-high heat, then adding the rest of the ingredients. Cover and simmer gently for 15-30 minutes until chicken is tender, shred it, and simmer another 20 minutes. This is great if you’re short on time.

How spicy is this Slow Cooker BBQ Chicken Chili Recipe?

This chili is mild to medium in heat thanks to the mild diced green chilies and chili powder. If you prefer more heat, you can add fresh jalapeños, a dash of cayenne pepper, or your favorite hot sauce to taste during or after cooking.

Final Thoughts

This Slow Cooker BBQ Chicken Chili Recipe is one of those magical dishes that feels like a warm hug anytime you need it. I hope you enjoy making it as much as I do, knowing it's easy, flexible, and always satisfying. Trust me—once you try it, it’ll become a staple in your slow cooker rotation, perfect for busy days and tasty leftovers!