Description
This BBQ Chicken Chili combines tender chicken breasts with a rich blend of beans, spices, and tangy BBQ flavors, slow-cooked to perfection for a hearty and comforting meal. Perfect for family dinners and meal prep, this chili is customizable with your favorite garnishes like cheese, sour cream, and bacon.
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.
- Combine ingredients: Rub the chicken breasts with olive oil and place them at the bottom of the slow cooker. Add minced garlic, diced onion, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, cannellini beans, kidney beans, pinto beans, diced green chilies, mesquite liquid smoke, chili powder, ground cumin, smoked paprika, salt, pepper, and the chicken broth mixed with cornstarch. Stir gently to combine.
- Cook the chili: Cook on low heat for 8 hours, which allows the chicken to become tender and flavors to meld. (Alternatively, cook on high for 4 hours, checking early if your chicken breasts are thin.)
- Shred the chicken: When the chicken is tender, remove it to a cutting board and shred using two forks. Return the shredded chicken to the slow cooker.
- Simmer to finish: Cook the chili for an additional 20 minutes on low heat to integrate the shredded chicken fully.
- Adjust consistency and seasoning: If you prefer a thinner chili, add additional water or chicken broth. Taste and adjust seasoning by adding hot sauce, salt, or pepper as desired.
- Serve with garnishes: Ladle chili into bowls and top with your favorite garnishes such as cheese, green onions, sour cream, tortilla chips or Fritos, cilantro, and bacon for added flavor and texture.
Notes
- Liquid smoke adds a delightful smoky flavor; it is usually found near barbecue sauces in grocery stores.
- For stovetop preparation: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear chicken on each side for 2 minutes. Add remaining ingredients, cover, and simmer gently for 15 to 30 minutes until chicken is cooked through. Shred the chicken and simmer an additional 20 minutes.
- This chili tastes even better the next day, making it ideal for leftovers. Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.
- You can customize this chili with different types of beans or additional spices as preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg
