When you’re craving something cozy but with a bold, tangy twist, this BBQ Chicken Chili is an absolute game-changer. It combines the sweet heat of barbecue sauce with classic chili comforts, perfectly loaded with tender chicken, beans, and all the fixings you love. This is comfort food at its most exciting—made for slow cooker ease and guaranteed to bring everyone back for seconds!
Why You’ll Love This Recipe
- Lofty BBQ Flavor: A generous touch of smoky barbecue tang transforms every spoonful into a comforting, unforgettable bite.
- Weeknight-Friendly: Let your slow cooker do all the heavy lifting—minimal prep, maximum reward!
- Packed with Goodness: Hearty beans, juicy chicken, and a rainbow of toppings make this chili as satisfying as it is fun to eat.
- Crowd-Pleasing Customization: Tweak the spice, switch up the beans, and serve with your favorite garnishes for family-pleasing versatility.
Ingredients You’ll Need
One look at this list and you’ll see: every ingredient in this BBQ Chicken Chili builds flavor from the bottom up, adding texture, color, and layers of smoky, tangy, sweet, and savory. It’s a simple setup that brings big-time payoff!
- Chicken breasts: The blank canvas of this chili—lean, tender, and perfect for soaking up those hearty barbecue flavors.
- Olive oil: Keeps your chicken juicy while adding a silky start to your chili base.
- Garlic and onion: These aromatic essentials lay down the all-important flavor foundation.
- Ketchup, brown sugar, apple cider vinegar, Worcestershire, yellow mustard: Together, these barbecue sauce essentials bring a sweet, tangy, and rich depth (no bottled BBQ sauce needed!).
- Cannellini, kidney, and pinto beans (all undrained): This bean trio bulks up your chili with creamy body and extra plant-based protein.
- Mild diced green chilies: Tiny but mighty, bringing subtle heat and personality.
- Mesquite liquid smoke: The not-so-secret ingredient—infuses irresistible backyard smoky notes.
- Chili powder, cumin, smoked paprika, salt, pepper: These spices round out the flavor, giving every spoonful extra warmth and depth.
- Low sodium chicken broth + cornstarch: Thickens the chili luxuriously while keeping it just the right amount of saucy.
Variations
One of the best parts about BBQ Chicken Chili is how endlessly adaptable it is—you can tweak the ingredients to fit what you have on hand, adjust the heat, or make it fit any dietary need. Don’t be afraid to play and make it your own!
- Spicy Kick: Add diced jalapeños or a dash of your favorite hot sauce if you crave more fire in your bowl.
- Vegetarian Version: Swap the chicken for extra beans or plant-based “chicken” strips—liquid smoke keeps that signature BBQ vibe.
- Swap the Beans: Use black beans or navy beans in place of any of the listed varieties for a twist on taste and texture.
- Stovetop Shortcut: Make this in a Dutch oven for faster results—as little as 45 minutes for that same depth of flavor.
How to Make BBQ Chicken Chili
Step 1: Prep the Chicken & Veggies
Lightly grease the bottom of your slow cooker, then rub the chicken breasts with olive oil for extra moisture. Mince the garlic, dice the onion, and have all your beans, sauces, and spices measured and ready—this is a true dump-and-go meal, so assembly is a breeze.
Step 2: Layer and Stir
Arrange the chicken breasts in the slow cooker, then pour in all your remaining ingredients (yes—even the undrained beans and diced green chilies!). Give everything a good stir—it won’t look beautiful yet but trust the process, those flavors are about to work magic together.
Step 3: Let It Cook Low and Slow
Set your slow cooker to low for 6-8 hours, or high for 3-4 hours if you’re tight on time. When the chicken is fall-apart tender, gently remove it to a cutting board, shred with two forks, and return the juicy shreds back into the bubbling pot. Let everything simmer together another 20 minutes—this lets the chicken soak up every last drop of smoky goodness.
Step 4: Adjust & Serve
Is your BBQ Chicken Chili a little chunkier than you like? Stir in extra broth or water until it’s your perfect consistency. Season to taste, then set out bowls and gather all those fun toppings—your chili is ready for its big reveal!
Pro Tips for Making BBQ Chicken Chili
- Chicken Shredding Shortcut: Use a hand mixer on low to shred hot, tender chicken in seconds—just pop it in a bowl and watch those pieces fluff apart!
- Sauce Depth Magic: Don’t skip the Worcestershire or liquid smoke; these add real “outdoor grill” flavor even if you’re cooking indoors.
- Texture Tweaks: If you prefer an even thicker chili, let it simmer uncovered for a bit longer or add an extra tablespoon of cornstarch mixed into cold broth before stirring it in.
- Make-Ahead Flavor: BBQ Chicken Chili tastes even better after a night in the fridge, so it’s a fantastic dish to prep in advance for next-day parties or easy weeknight dinners.
How to Serve BBQ Chicken Chili
Garnishes
Turn your BBQ Chicken Chili into a customizable feast with a topping bar! Try shredded cheddar, sliced green onions, cilantro, a spoonful of sour cream, crunchy tortilla chips or Fritos, smoky bacon pieces, and even a sprinkle of fresh jalapeños for those who love a bit of heat. Let everyone layer their favorite flavors for the ultimate cozy comfort.
Side Dishes
This chili shines on its own, but it’s seriously dreamy with a side of warm cornbread, cheesy pull-apart rolls, or even crisp coleslaw for cool crunch. For a lighter touch, a leafy green salad balances all those smoky, saucy notes beautifully.
Creative Ways to Present
Try piling BBQ Chicken Chili over baked potatoes, serving it in bread bowls, or using it as a loaded nacho topping—every bite is a flavor upgrade! For parties, ladle the chili into ramekins and top each with a dollop of sour cream and a sprinkle of cheese for fun, individual servings.
Make Ahead and Storage
Storing Leftovers
Store leftover BBQ Chicken Chili in an airtight container in the fridge, where it’ll stay fresh (and get even more flavorful!) for up to five days. It’s perfect for meal prep or snacks throughout the week.
Freezing
This chili freezes like a dream. Let it cool completely, then pack it into freezer-safe containers or zip-top bags. Freeze for up to three months—just thaw it overnight in the fridge before reheating for quick, delicious dinners.
Reheating
Reheat BBQ Chicken Chili gently on the stovetop over medium-low, stirring often, or microwave individual portions for a couple of minutes until steamy. Add a splash of broth or water if it thickens up, and always taste and reseason as needed!
FAQs
-
Can I use rotisserie chicken instead of raw breasts?
Yes! Add shredded rotisserie chicken at the end, just before the last 20 minutes of simmering. This shortcut is fantastic for busy nights and still soaks up all that BBQ flavor beautifully.
-
Is liquid smoke necessary for BBQ Chicken Chili?
It’s highly recommended for that distinctive barbecue essence, but if you can’t find it, a pinch of smoked paprika and a little extra Worcestershire adds nice smoky undertones.
-
How do I make this chili less sweet?
Reduce the brown sugar a bit, and you can also use a more tangy barbecue-style ketchup or add a little extra vinegar to cut the sweetness to your liking.
-
Can I make BBQ Chicken Chili in advance?
Absolutely! In fact, it tastes even better the next day as the smoky, tangy flavors deepen—just store in the fridge and reheat when ready to serve.
Final Thoughts
If you love irresistible smoky-sweet comfort food and crave something new, there’s genuinely nothing like this BBQ Chicken Chili. I can’t wait for you to gather your favorite toppings, call in the crew, and make this recipe a new chili night superstar in your own kitchen. Enjoy every bowl and let your creativity (and those garnishes) shine!
Print
BBQ Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This BBQ Chicken Chili is a hearty and flavorful twist on traditional chili. Tender chicken simmered in a savory barbecue-infused broth with a blend of beans and spices, creating a mouthwatering dish that is perfect for cozy nights in.
Ingredients
For the Chili:
- 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 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp 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 the Chili: Lightly grease a 6-quart slow cooker. Rub chicken with olive oil and place it in the slow cooker. Add all other ingredients and stir well.
- Cook: Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, return it to the slow cooker, and cook for an additional 20 minutes on low.
- Adjust Seasoning: Add more water or broth if desired. Adjust seasoning with hot sauce, salt, and pepper to taste.
- Serve: Garnish with cheese, green onions, sour cream, chips, and bacon before serving.
Notes
- Liquid smoke adds a delicious smoky flavor.
- For stovetop preparation, sear chicken, add ingredients, and simmer until chicken is tender.
- Chili tastes better the next day and can be stored in the refrigerator for up to 5 days or frozen for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 75mg
