There's something incredibly comforting about a bowl of chili that’s rich, hearty, and packed with deep smoky flavors. This Smoky BBQ Chicken Chili Recipe blends tender chicken with all the tangy, sweet, and spicy BBQ goodness you crave — all simmered to perfection in your slow cooker. It's the kind of meal that warms you from the inside out, especially when you want dinner to be fuss-free but unforgettable.

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 Smoky BBQ Chicken Chili Recipe
Top Tip
How to Serve Smoky BBQ Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Smoky BBQ Chicken Chili Recipe

Why You'll Love This Recipe

I have to admit, this Smoky BBQ Chicken Chili Recipe quickly became my go-to comfort food on chilly evenings. Its balance of smoky, sweet, and savory flavors hits every note I want in a slow-cooked meal without needing me to stand over the stove all day. Plus, it’s so versatile — perfect for cozy nights or casual get-togethers.

Savory_Smoky_Combo: The liquid smoke paired with BBQ staples gives this chili an irresistible smoky depth that's both authentic and approachable.
Hands-Off Cooking: The slow cooker does all the hard work, so you can set it and forget it — ideal for busy days or weekend relaxation.
Flavorful & Filling: Packed with three kinds of beans and shredded chicken, it’s a hearty meal that satisfies without feeling heavy.
Easy To Customize: From toppings to spice levels, you can make it your own and play with flavors to fit your mood or what’s in your pantry.

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

This recipe is a beautiful coming together of pantry staples and bold flavors. The combination of BBQ sauce elements with a trio of beans creates a chili that's hearty, smoky, and pleasantly sweet. When you pick your ingredients, freshness matters for the aromatics, and make sure to grab the liquid smoke — it’s a small bottle that packs a flavor punch you won’t regret.

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 easily after slow cooking and soak up all the flavors around them.
Olive oil: Helps the chicken brown slightly when searing and adds subtle richness.
Garlic cloves: Fresh minced garlic builds a savory base that complements the BBQ flavors perfectly.
Onion: Adds sweetness and texture, grounding the dish in classic chili flavor.
Ketchup: Brings sweet tang and acts as a subtle tomato background without overpowering.
Brown sugar: Balances the acidity and adds caramel notes that boost the smoky vibe.
Apple cider vinegar: Adds brightness and tang, cutting through richness and tying flavors together.
Worcestershire sauce: Deepens the umami and adds complexity.
Yellow mustard: Gives a gentle bite and complements the sweetness.
Cannellini, kidney, and pinto beans: The three beans add variety in texture and keep the chili satisfying and filling.
Diced green chilies: Provide a mild, fresh kick that wakes up the dish without overwhelming heat.
Mesquite liquid smoke: The star ingredient for authentic smoky flavor without needing a grill.
Chili powder: Brings warmth and depth to the seasoning blend.
Ground cumin, smoked paprika, salt, and pepper: These spices layer in earthiness, warmth, and balance.
Chicken broth mixed with cornstarch: Creates a luscious, thickened base that coats every ingredient beautifully.

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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

I love experimenting with this Smoky BBQ Chicken Chili Recipe to suit whatever mood I’m in. Sometimes I crank up the heat with extra chili powder or chopped jalapeños, and other times I tone it down with milder beans or extra broth. It’s super forgiving, so don’t hesitate to tweak it based on what you have.

Variation: I once swapped chicken breasts for thighs to add juiciness and a bit more richness — it worked beautifully and made the chili even more tender.
Dietary swaps: Going vegetarian? Try omitting chicken and boosting the beans or adding meatless crumbles.
Seasonal twists: In fall, I like tossing in some roasted corn or diced sweet potatoes for an extra layer of texture and flavor.

Step-by-Step: How I Make Smoky BBQ Chicken Chili Recipe

Step 1: Start with seasoning and layering flavors

First, I lightly grease my slow cooker to prevent sticking, then rub the chicken breasts with olive oil so they brown slightly when cooking. Scatter the garlic, diced onion, ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, beans, green chilies, spices, and broth mixture right on top. Stir gently so everything blends well but leave the chicken mostly at the bottom — that helps infuse it with flavor as it cooks.

Step 2: Slow cook and bring it all together

Cook on low for 6–8 hours or on high for 3–4 hours. Keep an eye if your chicken breasts are thin since they might cook faster. When the chicken is fork-tender, I transfer it to a cutting board and shred it with two forks — this step is key for that soul-satisfying texture. Then I return the shredded chicken to the chili and cook on low for another 20 minutes so all the flavors marry beautifully.

Step 3: Final taste, adjust, and serve

At this point, I give my chili a taste test. If it feels too thick or intense, I add a splash of water or broth to loosen it up. I also tweak salt, pepper, or hot sauce until it’s exactly how I want. Then comes the fun part — topping it with all my favorite garnishes and spooning it into bowls to enjoy.

Top Tip

Throughout my many attempts at nailing this Smoky BBQ Chicken Chili Recipe, I found a few little secrets that really elevate the final dish — and I want to share those with you so you can have the best results every time.

Layer ingredients thoughtfully: Place the chicken on the bottom where it cooks in the juices, then add the beans and liquids on top to keep everything moist and flavorful.
Use liquid smoke sparingly: Just two teaspoons go a long way — I always start there and adjust next time if I want more smokiness, but too much can be overpowering.
Don’t skip shredding the chicken: It breaks down the meat in a way that distributes flavor evenly and gives the chili that perfect, hearty texture.
Cook low and slow: Resist the urge to rush—it really helps all the flavors marry and the chicken get tender without drying out.

How to Serve Smoky BBQ Chicken Chili Recipe

Smoky BBQ Chicken Chili - Serving Suggestion

Garnishes

I’m a big fan of layering textures and flavors when serving this chili. My go-to garnishes usually include shredded sharp cheddar cheese, a dollop of sour cream to cool things off, freshly chopped green onions for crunch, and a sprinkle of crispy bacon for that irresistible smoky saltiness. And yes — a handful of Fritos or tortilla chips on the side (or crumbled on top) is a must in my book.

Side Dishes

To make it a more filling meal, I often pair this chili with cornbread — either classic skillet style or quick honey cornbread muffins. A simple side salad with a light vinaigrette also brightens the plate and balances the richness of the chili beautifully.

Creative Ways to Present

For parties, I love turning this Smoky BBQ Chicken Chili Recipe into a chili bar. I set out all the garnishes, chips, cheeses, and sides so everyone can customize their own bowl. It adds a fun, interactive element that always impresses guests and makes dinner feel special without extra stress.

Make Ahead and Storage

Storing Leftovers

I always encourage making this chili ahead of time because the flavors only improve after a day or two in the fridge. When storing leftovers, I transfer the chili to an airtight container and refrigerate it for up to 5 days. It reheats wonderfully and is perfect for lunch or a quick dinner.

Freezing

If I’m making a big batch, I freeze portions in freezer-safe containers or heavy-duty bags. Just make sure it has cooled completely before sealing. This chili freezes beautifully for up to three months, and when thawed, it tastes almost as good as fresh.

Reheating

To reheat, I usually warm it gently in a pot over low heat, adding a splash of chicken broth or water if it’s thickened too much in the fridge. This keeps the texture luscious and avoids drying out the chicken. If you’re in a hurry, the microwave works fine — just stir halfway through.

Frequently Asked Questions:

Can I make this Smoky BBQ Chicken Chili Recipe on the stovetop instead of a slow cooker?

Yes, definitely! You can brown the chicken in a large pot or Dutch oven over medium-high heat, then add all the other ingredients. Simmer gently for 15-30 minutes until the chicken is tender, shred it, and simmer for another 20 minutes to blend the flavors.

What if I don’t have liquid smoke?

If you don’t have liquid smoke on hand, you can omit it or substitute with a small amount of smoked paprika to try to mimic the smoky flavor. Just keep in mind that liquid smoke delivers a unique depth that’s tough to replicate fully.

Can this chili be made spicier?

Absolutely! Feel free to add extra chili powder, diced jalapeños, or cayenne pepper to heat things up. Just add gradually and taste as you go to get your perfect spice level.

What beans work best in this recipe?

I recommend using a mix of cannellini, kidney, and pinto beans because they each bring different textures and flavors, making the chili more interesting. However, you can swap or add your favorites like black beans if you prefer.

Final Thoughts

This Smoky BBQ Chicken Chili Recipe is like a warm, comforting hug on a plate — it’s simple enough to make for yourself any night but impressive and crowd-pleasing enough to bring to family dinners or casual get-togethers. I genuinely hope you have as much fun making and savoring it as I do. And don’t forget, the magic really happens when you add your own twists, so go ahead and make it totally your own!