There’s something so comforting about a bowl of chili that just warms you from the inside out. This Smoky BBQ Chicken Chili Recipe brings that cozy feeling with a smoky, tangy twist that makes it stand out from your average chili. Trust me, once you try this version, it’ll become your go-to for chilly nights or anytime you want a flavorful, hearty meal.
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Why You'll Love This Recipe
This Smoky BBQ Chicken Chili Recipe is one I keep coming back to because it’s packed with flavor yet so easy to throw together. The mix of smoky liquid smoke, sweet BBQ notes, and hearty beans creates that perfect bowl of comfort food that feels special but doesn’t stress you out in the kitchen.
- Rich Smoky Flavor: The addition of liquid smoke gives a deep BBQ aroma that truly elevates this chili.
- Easy Slow Cooker Prep: Toss everything in and let it cook low and slow — no constant stirring or babysitting required.
- Healthy & Hearty: Using chicken breasts and a trio of beans makes it filling without being heavy.
- Customizable: Whether you want it spicier or milder, chunky or saucier, you can easily adjust it to suit your taste.
Ingredients & Why They Work
Each ingredient in this Smoky BBQ Chicken Chili Recipe plays a special role. The beans bring hearty texture and nutrition, while the mix of spices and condiments creates a complex BBQ flavor that’s both smoky and slightly sweet. Here's a quick breakdown of the key players and what to keep in mind when shopping:
- Chicken breasts: Lean and tender, they soak up all the flavors and shred beautifully for that perfect chili texture.
- Olive oil: Helps sear the chicken and adds a mild fruitiness that balances the smoky spices.
- Garlic cloves: Fresh garlic packs a punch and lifts the entire flavor profile.
- Onion: Adds sweetness and depth when diced and cooked slowly.
- Ketchup: Brings tangy sweetness and a little thickness to the chili base.
- Brown sugar: Balances the smoky and tangy ingredients with a gentle sweetness.
- Apple cider vinegar: Gives a bright acidic bite that cuts through the richness.
- Worcestershire sauce: Contributes umami depth for a savory edge.
- Yellow mustard: Adds a subtle sharpness that enhances the BBQ vibe.
- Cannellini, kidney, and pinto beans: Using a mix offers variety in texture and color, plus a protein boost.
- Diced mild green chilies: Mild heat and a bit of tang without overpowering the dish.
- Mesquite liquid smoke: The star of smokiness here — a little goes a long way to mimic that outdoor BBQ flavor.
- Chili powder: Classic chili spice to build warmth and complexity.
- Ground cumin, smoked paprika, salt, and pepper: They round out the seasoning with earthiness and a hint of smoky depth.
- Chicken broth with cornstarch: Thickens the chili slightly while adding gentle savory notes.
Make It Your Way
I love tinkering with this Smoky BBQ Chicken Chili Recipe depending on what I have on hand or my mood. Feel free to add your own twist or dial up the heat if that’s your thing.
- Variation: I often swap chicken breasts for thighs if I want a juicier, richer version — they shred just as nicely and add extra flavor.
- Mild or Spicy: To make it spicier, add diced jalapeños or a dash of cayenne pepper; for a milder chili, leave out the green chilies or go easy on the chili powder.
- Slow Cooker & Stovetop: This chili is forgiving! You can also cook it on the stove if you’re short on time or want that fresh-from-the-pot vibe.
- Extra Veggies: I sometimes toss in diced bell peppers or corn for a touch of color and crunch.
Step-by-Step: How I Make Smoky BBQ Chicken Chili Recipe
Step 1: Prep and Set the Stage
Start by lightly greasing your slow cooker with cooking spray so nothing sticks. Rub the chicken breasts with olive oil — this helps them stay tender and prevents dryness. Then, place the chicken at the bottom of the slow cooker; that way it’ll gently cook and soak up all those delicious flavors.
Step 2: Add All the Flavor Bombs
Next, add the minced garlic, diced onion, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, all three cans of beans (undrained!), diced green chilies, liquid smoke, and your spices right on top of the chicken. Give it a gentle stir — I like to mix it just enough so everything starts to blend, but not so much that the beans get mashed.
Step 3: Slow Cook to Perfect Tenderness
Cover the slow cooker and set it on low for 6-8 hours, or high for 3-4 hours. Thin chicken breasts will cook faster, so keep an eye out after 3 hours if you’re on high. When the chicken is fork-tender, transfer it to a cutting board for shredding.
Step 4: Shred and Finish
Use two forks to shred the chicken right on the board — it should come apart easily. Return the shredded chicken to the slow cooker and stir gently, then cook on low for another 20 minutes to marry all those smoky, tangy flavors.
Step 5: Adjust Consistency and Flavor
If you prefer your chili a bit thinner, add some extra water or chicken broth to loosen it up. Taste and tweak with hot sauce, salt, or pepper until it’s just right for you. Remember, chili always tastes better after resting for a while!
Top Tip
From lots of chili-making experiments, these tips saved me time and improved my results every single time I made this Smoky BBQ Chicken Chili Recipe.
- Don’t Over-Stir the Beans: Beans can break down and get mushy if you stir too much before cooking, so mix gently to keep their shape and texture.
- Use Liquid Smoke Sparingly: It’s potent stuff! I learned the hard way that just 2 teaspoons are enough to get that smoky punch without overpowering the chili.
- Shred Chicken Warm: Shredding the chicken while still warm helps it pull apart easily and soak up the chili juices better.
- Make Ahead for Better Flavor: Like many chilis, this one tastes even better the next day, so plan ahead when you can and enjoy leftovers that taste like a treat.
How to Serve Smoky BBQ Chicken Chili Recipe
Garnishes
Personally, I pile on a little sour cream to cool the spicy notes, sprinkle chopped green onions for freshness, crumble some crispy bacon for crunch, and load it with shredded cheese that melts beautifully into every bite. I always serve it with crunchy tortilla chips or Fritos — a fun and salty contrast that’s irresistible.
Side Dishes
On busy nights, I keep it simple with cornbread or a fresh green salad to balance the richness. For a heartier meal, I love pairing this chili with baked potatoes or tortilla wraps to scoop it up.
Creative Ways to Present
For gatherings, serve it in small cups or mini bread bowls – they’re unexpected and perfect for parties. I also once layered this chili in a slow cooker “dip” style with cheese and chips on top and it was a total crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
After the first serving, I cool the chili to room temperature and store it in an airtight container in the fridge. It keeps wonderfully for up to 5 days — perfect for easy lunches or quick dinners later in the week.
Freezing
This chili freezes beautifully, which is great if you want to batch-cook. Just portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers on the stove over medium-low heat, stirring occasionally until warmed through. Adding a splash of chicken broth or water helps maintain the perfect consistency without drying out.
Frequently Asked Questions:
Absolutely! Smoked chicken is a great alternative if you want to skip liquid smoke. Just reduce or omit the liquid smoke to avoid overpowering the dish.
Yes, you can make this Smoky BBQ Chicken Chili Recipe on the stovetop by searing the chicken in oil, then adding the other ingredients and simmering until the chicken is tender, about 15-30 minutes, shredding it afterward.
This chili has mild to moderate heat thanks to the mild diced green chilies and chili powder. You can easily adjust the spiciness by adding more chili powder, jalapeños, or hot sauce if you like it hotter.
While this recipe centers around chicken, you can make a vegetarian version by substituting the chicken with hearty vegetables like mushrooms or extra beans, and using vegetable broth instead of chicken broth. Adjust the cooking time accordingly.
Final Thoughts
This Smoky BBQ Chicken Chili Recipe holds a special place in my meal rotation because it’s comforting yet bold, simple yet packed with layers of flavor. I love how it brings people together — whether it’s a casual weeknight dinner or a weekend gathering. Give it a try like you’re inviting a good friend over: easy, satisfying, and full of heart. I can’t wait to hear what you think!
Print
Smoky BBQ Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and flavorful BBQ Chicken Chili simmered with a blend of beans, spices, and a savory barbecue sauce base. Perfect for a comforting meal with a smoky twist, garnished with your favorite toppings.
Ingredients
Main Ingredients
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 small onion, diced
- ½ 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
- ½ teaspoon pepper
- 1 14.5 oz can low sodium chicken broth mixed with 1 tablespoon cornstarch
Garnishes
- 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 Ingredients: Rub chicken breasts with olive oil and place at the bottom of the slow cooker. Add garlic, onion, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, all three kinds of beans (cannellini, kidney, and pinto), diced green chilies, mesquite liquid smoke, chili powder, cumin, smoked paprika, salt, pepper, and the chicken broth mixed with cornstarch. Stir gently to combine.
- Slow Cook: Cook on low for 6 hours or on high for 6 hours (for optimal tenderness, use 6 hours low, considering the highest time listed).
- Shred Chicken: When the chicken is tender, remove it to a cutting board and shred it using forks. Return the shredded chicken to the slow cooker.
- Final Simmer: Cook the chili for an additional 20 minutes on low to meld flavors and thicken the chili.
- Adjust Consistency and Seasoning: Add additional water or chicken broth if you prefer a thinner chili. Taste and adjust seasoning with salt, pepper, or hot sauce as desired.
- Serve and Garnish: Spoon chili into bowls and garnish with your favorite toppings such as cheese, green onions, sour cream, tortilla chips or Fritos, cilantro, and bacon.
Notes
- Liquid smoke adds a delightful smoky flavor; usually found near barbecue sauces at grocery stores.
- Stovetop alternative: Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Sear chicken breasts for about 2 minutes per side. Add remaining ingredients, cover, and simmer gently for 15-30 minutes until chicken is tender. Shred chicken, return to pot, and simmer an additional 20 minutes.
- Storage: Chili tastes better the next day. Store leftovers up to 5 days refrigerated in an airtight container or freeze for up to 3 months.
- Variations: Refer to recipe post for ideas to customize chili flavors.
- Best garnished with cheese, green onions, sour cream, chips, and bacon for added flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg
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