Barbecue chicken chili

SmartPoints® value per serving
Total Time
5 hr 19 min
19 min
5 hr
Ground-meat chili dishes with plenty of seasonings are terrific when they're cooked in a slow cooker. The dark-colored seasonings, such as molasses, brown sugar, and chili powder, compensate for the lack of browning of the meat before you start simmering. As well as ground chicken, the chili also features onions, green bell peppers, garlic, kidney beans, pinto beans, diced tomatoes, and green chili peppers. It's a wonderful medley of flavor, color, and texture, and it couldn't be easier to make. All you have to do is stir everything together in the slow cooker and let it go low and slow all day so it's ready when you get home for dinner.


98% fat-free uncooked ground chicken breast

1 pound(s)

Uncooked onion(s)

1 large, chopped

Green pepper(s)

1 medium, seeded and chopped

Garlic clove(s)

3 medium clove(s), chopped

Canned kidney beans

31 oz, rinsed and drained

Canned pinto beans

15½ oz, rinsed and drained

Canned diced tomatoes

14½ oz

Chili sauce

12 oz

Canned green chile peppers

4½ oz, diced

Chili powder

¼ cup(s)

Worcestershire sauce

2 Tbsp


1 Tbsp

Packed brown sugar

1 Tbsp

Ground cumin

1 Tbsp


  1. Place the chicken, onion, bell pepper, and garlic in a slow cooker; stir with a fork to blend. Add the kidney and pinto beans, tomatoes, chili sauce, green chiles, chili powder, Worcestershire sauce, molasses, brown sugar, and cumin; mix well. Cover and cook until the flavors are blended and the chili thickens slightly, 4–5 hours on high or 8–10 hours on low. Yields 1 1/4 cups per serving.