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BBQ Chicken Chili

BBQ Chicken Chili combines tender slow-cooked chicken, three types of beans, smoky spices, and tangy barbecue-style seasonings for a warm, comforting meal. Slightly sweet, mildly smoky, and loaded with hearty texture, this chili is easy to prepare and perfect for family dinners, meal prep, or crowd-pleasing game day feasts.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Servings: 8

Ingredients

Chili

  • 1 pound chicken breasts
  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 1 small onion chopped
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 2 teaspoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 16 oz can cannellini beans, undrained
  • 1 14 oz can kidney beans, undrained
  • 1 14 oz can pinto beans, undrained
  • 1 4 oz can mild diced green chilies
  • 2 teaspoons liquid smoke
  • 2 teaspoons chili powder
  • 1 teaspoon EACH ground cumin smoked paprika, salt
  • 1/2 teaspoon pepper
  • 1 14.5 oz can low sodium chicken broth mixed with 1 tablespoon cornstarch
  • Hot sauce to taste added at the end

Optional Garnishes

  • Cilantro
  • Cheese
  • Sour cream
  • Bacon
  • Tortilla chips

Instructions

  • Grease a 6-quart slow cooker and place chicken breasts inside.
  • Drizzle chicken with olive oil.
  • Add all remaining ingredients except hot sauce, then stir gently.
  • Cook on LOW for 6–8 hours or HIGH for 3–4 hours, checking early for thin chicken breasts.
  • Remove chicken, shred on a cutting board, and return to the chili.
  • Cook an additional 20 minutes on LOW to blend flavors.
  • Add extra broth or water for a thinner chili if desired.
  • Stir in hot sauce and adjust salt and pepper to taste.
  • Ladle into bowls and garnish with cheese, cilantro, bacon, sour cream, or tortilla chips.

Notes

Ingredient Substitutions

  • Use boneless chicken thighs for richer flavor.
  • Replace ketchup with BBQ sauce for stronger barbecue notes.
  • Swap beans for black beans or navy beans.

Make-Ahead & Storage

  • Refrigerate up to 5 days in an airtight container.
  • Freezes beautifully for up to 3 months.
  • Chili thickens overnight—add broth when reheating if needed.

Serving Variations

  • Serve over rice, baked potatoes, or cornbread.
  • Add corn kernels for extra sweetness.
  • Top with pickled jalapeños for heat.

Avoid Common Mistakes

  • Don’t skip the cornstarch slurry—it's key for thickness.
  • Avoid overcooking chicken on HIGH to prevent dryness.
  • Be sure to taste and season again at the end.