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
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
- 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
