Description
A hearty and smoky BBQ Chicken Chili made with tender chicken breasts, three kinds of beans, and a blend of flavorful spices, slow cooked to perfection. This comforting dish is perfect for a cozy meal and can be garnished with your favorite toppings like sour cream, cheese, and bacon.
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 Ingredients: Rub the chicken breasts with olive oil and place them at the bottom of the slow cooker. Add all remaining ingredients on top and stir gently to combine.
- Slow Cook: Cook on low for 8 hours or on high for 4 hours, checking early for thinner chicken breasts since they cook faster.
- Shred Chicken: When the chicken is tender, remove it to a cutting board and shred with forks. Return the shredded chicken to the slow cooker.
- Final Simmer: Cook the chili an additional 20 minutes on low to allow flavors to meld and thicken.
- Adjust Consistency and Seasoning: If desired, add extra water or chicken broth for a less chunky chili. Taste and adjust seasoning with hot sauce, salt, or pepper as preferred.
- Serve with Garnishes: Top with your favorite garnishes such as cheese, green onions, sour cream, chips, and bacon for added flavor and texture.
Notes
- Liquid smoke adds a delightful smoky flavor and can be found near barbecue sauces in most grocery stores.
- Stovetop alternative: Heat 1 tablespoon oil in a Dutch oven or soup pot over medium-high heat. Sear the chicken for 2 minutes each side. Add the remaining ingredients, cover, and simmer gently for 15-30 minutes until chicken is tender. Shred, add back to pot, and simmer an additional 20 minutes.
- Storage: This chili tastes better the next day. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.
- Variations: Experiment with adding different beans, spices, or swapping chicken for turkey or a plant-based protein for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg
