There’s something incredibly comforting about a bowl of chili that’s smoky, tangy, and just a little bit sweet. This Easy BBQ Chicken Chili Recipe brings all those flavors together with tender chicken, beans, and a luscious BBQ twist that makes it perfect for any day you want a cozy meal without fuss.

The image shows a white bowl filled with a brownish-red soup that has visible pieces of shredded chicken and kidney beans in it. On top, there are bright yellow shredded cheese and crushed tortilla chips, fresh green chopped scallions, and a sliced round green jalapeño pepper. The soup looks thick and hearty with shiny, moist textures. A vintage silver spoon with a detailed handle rests inside the bowl. The bowl sits on a white marbled surface with some scattered tortilla chips pieces around. The 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 Easy BBQ Chicken Chili Recipe
Top Tip
How to Serve Easy BBQ Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy BBQ Chicken Chili Recipe

Why You'll Love This Recipe

I got hooked on this chili because it’s so easy to throw together, yet it feels special with its smoky BBQ flavors and tender shredded chicken. It’s one of those recipes that quickly becomes a family favorite, and I find myself making it over and over—especially when I want something hearty but hands-off.

Simple Ingredients: You probably already have most of these in your pantry, which makes it super convenient for last-minute dinners.
Slow Cooker Magic: Toss everything in the crockpot, go about your day, and come back to a perfectly cooked, flavorful meal.
Balanced Flavors: Sweet, smoky, and tangy all in one bowl — the combination is what keeps me coming back.
Customizable: You can make it as mild or as spicy as you want, plus it pairs well with tons of garnishes and sides.

A close-up of a metal ladle holding a thick, chunky soup with several layers: shredded light brown chicken strips in the top layer, mixed with kidney beans in dark red, pinto beans in light brown, and white beans all surrounded by a rich, reddish-brown broth with visible bits of diced onions. The ladle is raised above a black slow cooker filled with the same soup, the background showing the smooth, glossy liquid surface with some floating ingredients. The overall scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this bbq chicken chili comes from how each ingredient plays a special role—whether it’s the tender chicken soaking up smoky flavors or the variety of beans adding creaminess and texture. Here’s a quick look at what I use and why:

Flat lay of fresh raw chicken breasts, a small white ceramic bowl of golden olive oil, four peeled garlic cloves, a small diced white onion, a small white bowl filled with bright red ketchup, a small white bowl of rich brown sugar, a small white bowl containing amber apple cider vinegar, a small white bowl with deep brown Worcestershire sauce, a small white bowl of vibrant yellow mustard, three small white bowls each holding plump cannellini beans, kidney beans, and pinto beans in their cooking liquid, a small white bowl filled with mild diced green chilies, a small white bowl of dark mesquite liquid smoke, small white bowls arranged with reddish chili powder, pale ground cumin, smoky paprika, fine salt, and ground black pepper, a small white bowl with light golden chicken broth mixed with white cornstarch -- all ingredients arranged symmetrically 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 beautifully after cooking and soak up all the sauce.
Olive oil: Helps to brown the chicken slightly and adds a subtle richness.
Garlic cloves: Fresh garlic gives that aromatic, savory punch that every chili needs.
Onion: Adds sweetness and depth when softened down in the slow cooker.
Ketchup: Brings sweetness and tang that balances the spices.
Brown sugar: Enhances the caramel notes, pairing perfectly with the smoky flavors.
Apple cider vinegar: Adds brightness and cuts through the richness.
Worcestershire sauce: Layers in umami complexity you might not expect but will love.
Yellow mustard: Gives a subtle tang and depth without overpowering.
Cannellini, kidney, and pinto beans: A triple bean combo that offers creaminess and a variety of textures.
Mild diced green chilies: Adds gentle heat and a fresh, slightly smoky flavor.
Mesquite liquid smoke: The smokiness star of the show—don’t skip this if you want that BBQ vibe.
Chili powder, cumin, smoked paprika: Classic spices that warm the chili with cozy layers.
Salt and pepper: Essential for seasoning and bringing all flavors together.
Chicken broth mixed with cornstarch: Creates a rich, slightly thickened base that clings to every bite.

📝

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

One of the things I love most is how easy it is to tweak this chili to your tastes or what you have on hand. Whether you like it extra spicy or want to swap some beans around, it’s a forgiving recipe that welcomes personalization.

Spicy Variation: I often throw in some jalapeños or a splash of hot sauce if we’re craving heat—adds a nice kick without losing the BBQ balance.
Vegetarian Twist: Swap the chicken for extra beans and add smoked tempeh or a meat substitute. The liquid smoke still gives it that BBQ soul.
Different Protein: Turkey breast or shredded rotisserie chicken are great alternatives if you want to switch it up or speed things along.
Smokier Base: Sometimes I add a dash of smoked chipotle powder for extra smoky depth — it’s a game-changer.

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

Step 1: Prep Your Slow Cooker & Chicken

I lightly grease my slow cooker with cooking spray so nothing sticks and cleanup is easier. Then, I rub the chicken breasts with olive oil—this keeps them juicy and helps any spices on them to cling better. Toss them into the slow cooker as the base layer.

Step 2: Add the Flavor Boosters

Next, I add the minced garlic, diced onion, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and yellow mustard. These ingredients come together for that signature BBQ tang and sweetness. Then, I add all the beans with their juices, mild diced green chilies, liquid smoke, and all those amazing spices—chili powder, cumin, smoked paprika, salt, and pepper. Stir everything gently to combine without shredding the chicken just yet.

Step 3: Slow Cook Low & Slow

Set your slow cooker on LOW for 6 to 8 hours, or if you’re short on time, HIGH for 3 to 4 hours. Keep in mind thinner chicken breasts will cook faster, so it’s good to check. The long cook lets all the flavors meld and the chicken become super tender.

Step 4: Shred and Finish

When the chicken is perfectly tender, I carefully remove it to a cutting board and shred it with forks. Then, I toss it back into the slow cooker and let everything cook an extra 20 minutes on LOW so the chicken soaks up even more flavor. If the chili seems too thick, I add a little water or extra chicken broth to achieve the consistency I like.

Top Tip

Over the years, I’ve learned small tweaks that make this Easy BBQ Chicken Chili Recipe a winner every time. Here are my favorite tips to help you get that perfect balance and texture easily.

Use Liquid Smoke Sparingly: It can be intense, so start with the recommended amount and adjust next time if you want smokier flavor.
Don’t Skip Shredding the Chicken: Shredding lets the meat soak up the sauce better and makes your chili heartier and more satisfying.
Stir Gently When Adding Beans: To keep their shape and texture intact, mix carefully to avoid mushiness.
Check the Seasoning at the End: Slow cooker cooking can mellow spices, so taste and add salt, pepper, or hot sauce right before serving.

How to Serve Easy BBQ Chicken Chili Recipe

Garnishes

I love topping mine with a dollop of sour cream, shredded cheese, crunchy tortilla chips or Fritos, crispy bacon bits, fresh green onions, and a sprinkle of cilantro. These toppings add layers of creaminess, crunch, and freshness that make every bite exciting.

Side Dishes

This chili pairs wonderfully with a side of cornbread or even some garlic bread. When I’m feeling extra indulgent, I serve it alongside a fresh coleslaw or a crisp green salad to balance the richness.

Creative Ways to Present

For a game-day party or casual get-together, I sometimes serve the chili in mini bread bowls or over crispy baked potatoes. It’s fun, comforting, and always a crowd-pleaser. You could also turn it into a chili bar station with various toppings so guests can customize their bowls.

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge—it keeps beautifully for up to 5 days. I’ve noticed the flavors deepen even more the next day, so if you can, making it ahead of time is a win!

Freezing

This chili freezes really well too. I portion it into freezer-safe containers or bags and freeze it for up to 3 months. When you want comfort food on a busy night, just thaw and reheat for an easy meal.

Reheating

I reheat leftovers gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, I add a splash of water or broth to loosen it up. Microwaving works fine too—just cover and heat in intervals, stirring in between.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and have more fat, which adds richness. They might take a bit longer to cook but will shred just as easily and taste delicious with the BBQ flavors.

What if I don’t have liquid smoke?

If you don’t have liquid smoke, you can leave it out or replace it with a small amount of smoked paprika or chipotle powder to add some smoky flavor. The chili will still be tasty, just a bit less smoky.

Can I make this chili on the stovetop instead of a slow cooker?

Yes! Simply sear the chicken in a large pot with oil, add all the other ingredients, cover, and simmer gently until the chicken is tender—about 15 to 30 minutes. Then shred and continue to simmer for another 20 minutes. This method is faster but still delivers great flavor.

How do I adjust the spice level?

This Easy BBQ Chicken Chili Recipe is pretty mild by default, but you can easily turn up the heat by adding diced jalapeños, a pinch of cayenne pepper, or your favorite hot sauce. Taste as you go to find the perfect balance for you and your family.

Final Thoughts

This Easy BBQ Chicken Chili Recipe quickly became my go-to when I want a fuss-free dinner that delivers big on flavor. Its smoky, slightly sweet layers and tender shredded chicken make it feel like comfort food at its best. I’m confident you’ll enjoy making it (and eating it!) as much as I do—plus, it’s perfect for leftovers and sharing around the table with friends or family.