The BEST Ever BBQ Chicken Chili (Crock-Pot or Instant Pot)

Get ready to make the most amazing chili!!! Words can’t really describe how delicious it truly is. It’s quite different from a typical chili. It’s still chock full of beans and such but the base has a fabulous smokey bbq flavor. My husband and I love it so much we ate it for lunch and dinner! And any leftovers freeze great. Each 1 cup serving has 248 calories and 3 grams of fat. Eat it plain or top it with your favorites. I used light cheese, avocado, and some tortilla chips.
The BEST Ever BBQ Chicken Chili (Crock-Pot or Instant Pot)

Helpful Tips About this Recipe

Makes 9 cups total. Each serving, 1 cup.

Shopping Tips
I love the flavor of smoked paprika so much more than regular paprika! It smells like BBQ flavors and really enhances the flavor of any recipe that uses paprika. I strongly recommend using it in this recipe. You’ll find it in most supermarkets in the spice aisle. I bought mine at Trader Joe’s.

Healthy Benefits
This chili is loaded with fiber thanks mostly to the beans. Each 1 cup of chili has 8 grams of fiber. Beans are a great source of fiber. That’s important because most Americans don’t get the recommended 25 to 38 grams each day. Fiber helps keep you regular and seems to protect against heart disease, high cholesterol, high blood pressure, and digestive illness.
WW Freestyle SmartPoints 3-Blue
WW SmartPoints 7-Green
SKINNY FACTS: for 1 cup serving
248 calories, 3g fat, 1g sat. fat, 37mg chol, 19g prot, 38g carbs, 8g fiber, 831mg sod, 15g sugar
FACTS: For Freestyle SmartPoints
57 calories, 0g sat. fat, 1g protein, 9g sugar


The BEST Ever BBQ Chicken Chili (Crock-Pot or Instant Pot)

The BEST Ever BBQ Chicken Chili (Crock-Pot or Instant Pot)

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Prep Time 15 minutes
Instant Pot Time: 35 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 9
Calories 248 kcal


Ingredients for Chili:

  • 1 pound chicken (boneless, skinless) (whole breasts, not diced)
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup red bell pepper, diced
  • 1 can (15 oz) pinto beans, rinsed and drained (black beans or red kidney ok)
  • 1 can (15 oz) white kidney beans (cannelloni) rinsed and drained (black beans or red kidney ok)
  • 1 (15 oz) can diced tomatoes, not drained
  • 1 (4 oz) can fire-roasted mild green chilies, I used Ortega
  • 1 cup water
  • 1 cup frozen corn, not defrosted or fresh off the cob
  • 1 tablespoon garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika, see shopping tips
  • teaspoons cumin
  • 1 teaspoon salt

Ingredients for Topping: Optional

  • Avocado, chopped
  • Tortilla chips, whole or crumbled
  • Fat-free sour cream or fat-free plain Greek yogurt
  • Cilantro, chopped
  • Light cheese, shredded


  • For Crock-Pot: Place chicken breasts on bottom of the crock-pot. Add remaining ingredients and mix well to combine. Cover and set timer for 3 hours on high heat or 6 hours on low heat.
  • For Instant Pot: Place chicken breasts on bottom of Instant Pot. Add remaining ingredients and mix well to combine. Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 20 minutes. Allow 10-15 minutes to come to pressure before it starts the countdown cook timer. Once it is finished cooking, let the Instant Pot do a natural release of the pressure for 10 minutes, then move the valve to VENTING to release any remaining pressure.
  • For both methods of cooking, once done, remove lid and stir, Remove chicken breasts and shred or dice chicken into small pieces. Mix back into the chili.
  • To serve. Add 1 cup of chili to each bowl. Eat as is or top with your favorite topping. Leftovers freeze great!


Serving: 1cupCalories: 248kcalCarbohydrates: 38gProtein: 19gFat: 3gSaturated Fat: 1gCholesterol: 37mgSodium: 831mgFiber: 8gSugar: 15gBlue Smart Points: 3Green Smart Points: 7Plus Points: 6
Tried this recipe?Let me know how it was!


  1. I made this recipe in the slow cooker with a few variations. I did not have carrots or bell peppers. I used a variety of frozen peppers, red, orange, green, yellow and used a blend of chipotle and regular chili powder. I used rotisserie chicken, 4 cups chopped, white and dark meat. And I used a can of chili ready spicy beans. It turned out deliciously. The smoked paprika and cumin gives this chili depth and with my add ins a nice, calm hint of heat.

  2. Thanks so much for your wonderful feedback, Grace! I’m so glad this all came together for you.
    All the best,

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