Crockpot Chicken Chili is a recipe our family loves. It is flavored with bourbon (beer or chicken stock work, too!) and BBQ sauce and slow-cooked until the chicken breasts are fall-apart tender. This easy recipe requires no pre-cooking. Just put everything into your slow cooker and come home later to a chili that is smoky, a touch sweet, and totally delicious. You will LOVE it!
1teaspooneach: cumin, smoked paprika, and sea salt
28ouncecan crushed tomatoes
Optional: 1-2 tablespoons honey, see notes
3chicken breasts, can sub 6 chicken thighs
19ouncecan kidney beans, drained and rinsed
Optional toppings: grated cheese, sour cream, and cilantro
Add all the ingredients EXCEPT the chicken breasts, kidney beans, corn and honey to your crockpot and stir to mix well. Taste the chili and add the honey if you would like it to be sweeter.
1 medium onion, 2 carrots, 2 red bell peppers, 3 cloves garlic, ½ cup BBQ sauce, ½ cup bourbon, 3 tablespoons chili powder, 1 teaspoon each: cumin, smoked paprika, and sea salt, 28 ounce can crushed tomatoes, Optional: 1-2 tablespoons honey
Nestle the chicken breasts on the top and set your crockpot to high for 6 hours or low for 10 hours.
3 chicken breasts
Remove the chicken from the crockpot. Add the corn and beans to the pot and stir. Shred the chicken using 2 forks then stir it back into the chili. Taste and season with sea salt then let the chili reheat for a few minutes before serving it. Serve topped with any or all of the toppings.
19 ounce can kidney beans, 1 cup frozen corn, Optional toppings: grated cheese, sour cream, and cilantro
BBQ sauce can vary in sweetness. Taste the chili before adding the honey and only add it if you would like it to be sweeter.