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Slow Cooker Sweet & Smoky BBQ Chicken Chili


  • Total Time: 5 hours 5 minutes
  • Yield: 8 to 10 1x

Ingredients

Units Scale
  • 1 pound chicken breasts
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 teaspoon onion powder
  • 1/3 cup BBQ sauce (I use Sweet Baby Rays)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 teaspoons yellow mustard
  • 1 1/2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 cans (16 oz) cannellini beans undrained
  • 1 can (16 oz) kidney beans undrained
  • 1 can pinto beans undrained
  • 1 can (4 oz) diced green chilies
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoons liquid smoke
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can chicken broth (14.5 oz. can) mixed with 1 tablespoons cornstarch
  • Hot sauce or Sriracha, optional

Garnishes:

  • Cilantro
  • Grated cheese
  • Sour cream
  • Tortilla chips/strips

Instructions

  1. Place chicken breasts in the bottom of your slow cooker drizzle with olive oil.
  2. Add all of the remaining ingredients and give it a good stir.
  3. Cook on low 5-6 hours or on high 3-4 hours. When chicken is tender, remove to a plate and shred, return to slow cooker. Cook an additional 20-30 minutes.
  4. Add a few dashes of hot sauce or Sriracha, if desired.
  5. Garnish with cheese, cilantro, sour cream, and chips.
  • Prep Time: 5 minutes
  • Cook Time: 5 hours
  • Category: Soups/Chili