Slow Cooker Shredded BBQ Chicken Chili

Slow Cooker Shredded BBQ Chicken Chili
Slow Cooker Shredded BBQ Chicken Chili

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Prep time

10m

Total time

6h 0m

Yields

10

Servings

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La Cocina Goya

What’s better than a hearty, full-flavored chicken and bean chili? One that practically cooks itself! Here, a slow cooker is put to work to transform chicken, three different types of GOYA® Beans - Cannellini, Great Northern and Red Kidney - and a few key spices into a warm, party-sized pot of BBQ-flavored chicken chili. Simply add the ingredients to the slow cooker, set to low then 6 hours later, set out the garnishes and sit down to a delicious bowl of goodness.

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  • Ingredients
  • Directions

Ingredients

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2 lbs.

boneless, skinless chicken breast

1 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 can (15.5 oz.)

1 can (15.5 oz.)

GOYA® Great Northern Beans

1 can (15.5 oz.)

1

small yellow onion, chopped (about ½ cup)

½ cup

GOYA® Ketchup

3 tbsp.

brown sugar

2 tbsp.

Worcestershire sauce

2 tsp.

chili powder

1 tsp.

smoked paprika

Optional Garnishes

Cilantro

Shredded cheddar cheese

Sour cream

Tortilla strips

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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Step 1

Season chicken with Adobo and olive oil; transfer to 4 qt. slow cooker. Add remaining ingredients and stir to combine.

Step 2

Cook on LOW until chicken is cooked through and very tender, about 6 hours. Transfer chicken to cutting board. Using two forks, shred chicken and return to slow cooker. Cook on HIGH until chicken is completely coated and chili thickens slightly, about 20 minutes more.

Step 3

Serve chili in bowls with desired garnishes.

Recipe Tags

Main Dishes Game Day Over 60

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