Slow Cooker BBQ Chicken Chili

This slow-cooked chili is full of tender fall-apart chicken, veggies and black beans, and has rich, smokey sweet barbecue flavour. It’s an absolutely delicious one-pot meal that can be prepped the night before, then started in the morning. Who doesn’t love coming home to dinner practically done?!

Ingredients

Chili:

3 celery stalks, chopped

2 red bell peppers, chopped

3 garlic cloves, minced

1 (28 oz) can crushed tomatoes

2 (19 oz) cans black or kidney beans, rinsed and drained

½ cup your favourite BBQ Sauce

½ cup chicken broth, beer, or water

2 ½ Tbsp chili powder

1 Tbsp Dijon mustard

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp oregano

1 tsp onion powder

1 tsp salt

¼ tsp pepper

pinch red pepper flakes

500 g boneless skinless chicken thighs or breasts

1 ½ cups frozen corn

½ cup chopped cilantro

For serving:

shredded cheddar cheese, sour cream, sliced avocado, lime wedges, diced red onion, tortilla chips

Instructions

Combine all of the ingredients EXCEPT the chicken, corn, and cilantro in the insert of a slow cooker and stir to mix well. Nestle the chicken on top and set the slow cooker to high for 6 hours or low for 10 hours.

Remove the chicken from the slow cooker and add the corn and cilantro to the chili and stir well. Shred the chicken using 2 forks then stir it back into the chili. Taste and adjust the seasoning, if necessary. Serve the chili topped with shredded cheddar, sour cream, avocado, lime, red onion, and more cilantro, if desired.

Note: The chili can be prepared ahead of time. Just assemble the ingredients in the slow cooker and refrigerate overnight. Start the slow cooker in the morning and continue the recipe as stated.

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