Killer Chicken Chili Crock Pot Variation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is the Crock pot variation on a low and slow chili recipe I came up with by accident because I had some lightly freezer burned Chicken breasts. It's fork thick and med hot. Do add more heat to the chicken marinade and cut back a bit on the heat in the chili proper. If you don't like garbanzos leave them out, OK??”
6hrs 20mins
2 1/2 Quarts

Ingredients Nutrition


  1. Cut up the thigh meat into fork sized chunks and marinade over night in the BBQ sauce, I used the Seminole Gold#32345.
  2. Put the chicken chunks and the optional sausage on a tray in a 350 oven till the chicken is cooked through, 20 min or so, and set aside.
  3. Put all the beans{drained} in the Crock pot.
  4. I like to mix my beans both for the color and the tastes, but it's not necessary.
  5. I like the garbanzos some don't.
  6. Rough chop 1 onion add now.
  7. Bash the spices down to the Tomato Paste add now.
  8. Mix water vinegar and Tomato paste add now.
  9. Put the crock pot on high for a couple hours.
  10. Add the chicken and optional sausage.
  11. Put the crock pot on Med.
  12. If it's sloppy in the pot add the grits or Masa and mix in, this is intended as a thick almost FORK EATIN chili.
  13. If it gets too thick add a wee bit of water or chicken stock.
  14. After 2 to 3 hours or so on medium add the second Onion chopped fine.
  15. Give it another hour or so on Med and Dish up.
  16. This freezes well.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a