Description
This BBQ Chicken Chili is a delicious and hearty slow-cooked dish featuring tender chicken breasts simmered with beans, diced green chilies, and a flavorful blend of BBQ-inspired seasonings. Perfect for a comforting meal, it’s easy to prepare and great for leftovers.
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.
- Prepare the chicken: Rub the chicken breasts with olive oil and place them at the bottom of the slow cooker.
- Add remaining ingredients: Add garlic, onion, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, all beans (cannellini, kidney, and pinto), diced green chilies, mesquite liquid smoke, chili powder, ground cumin, smoked paprika, salt, pepper, and the chicken broth mixed with cornstarch. Stir to combine gently.
- Cook the chili: Cover and cook on low for 8 hours to ensure tenderness and flavor development.
- Shred the chicken: When the chicken is tender, remove it to a cutting board and shred with two forks, then return the shredded chicken back to the slow cooker.
- Final simmer: Cook on low an additional 20 minutes to let the flavors meld and ensure everything is heated through.
- Adjust consistency and seasoning: If desired, add extra water or chicken broth to achieve a less chunky texture. Taste and adjust seasoning with hot sauce, salt, or pepper as preferred.
- Serve and garnish: Serve the chili hot, garnished with your choice of sour cream, cheese, green onions, cilantro, tortilla chips or Fritos, and bacon for extra flavor and texture.
Notes
- Liquid smoke adds a delightful smoky flavor and can be found near barbecue sauces at most grocery stores.
- For stovetop preparation, sear chicken in 1 tablespoon olive oil over medium-high heat for about 2 minutes per side, then combine all ingredients in a Dutch oven or soup pot. Simmer gently for 15-30 minutes until chicken is tender, shred it, return to pot, and simmer another 20 minutes.
- This chili tastes even better the next day, making it perfect for leftovers.
- Store chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Feel free to customize with different garnishes or add extra spices to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 65 mg
