Description
This BBQ Chicken Chili combines tender chicken breasts with a medley of beans and bold barbecue flavors, slow-cooked to perfection. Enhanced with mesquite liquid smoke and spices, it offers a smoky, hearty dish perfect for cozy meals. Easily garnished with toppings like cheese, sour cream, and chips for extra indulgence.
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 slow cooker: Lightly grease a 6 quart or larger slow cooker with cooking spray to prevent sticking.
- Add chicken and ingredients: Rub chicken breasts with olive oil and place at the bottom of the slow cooker. Add all remaining ingredients on top and stir gently to combine.
- Cook chicken chili: Cook on low heat for 8 hours or on high heat for 4 hours. Check earlier if using thinner chicken breasts as they cook faster.
- Shred chicken: Once chicken is tender, remove from slow cooker onto a cutting board and shred with forks.
- Combine and finish cooking: Return shredded chicken to slow cooker and cook for an additional 20 minutes on low heat to blend flavors.
- Adjust consistency and seasoning: For a thinner chili, add extra water or chicken broth. Taste and season with additional hot sauce, salt, or pepper as desired.
- Serve with garnishes: Garnish the chili with cheese, green onions, sour cream, chips, and bacon according to your preference and serve warm.
Notes
- Liquid smoke adds a delightful smoky flavor; typically found near barbecue sauces in grocery stores.
- Stovetop alternative: Sear chicken in 1 tablespoon oil over medium-high heat for 2 minutes each side in a Dutch oven. Add all ingredients, cover, and simmer 15-30 minutes until tender. Shred chicken, return to pot, and simmer another 20 minutes.
- Storage: Chili tastes better the next day. Store leftovers in an airtight container up to 5 days in the refrigerator or freeze for up to 3 months.
- Variations: Add jalapeños for spice, substitute chicken thighs for richer flavor, or use different beans based on preference.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 70 mg
