Start by trimming any excess fat from the chicken breasts and then roughly chop them into large chunks. This helps them cook evenly and shred easily later.
Dice the onion into small, even pieces and mince the garlic cloves finely to release maximum aroma.
Place the chicken chunks into the slow cooker, followed by the diced onion and minced garlic. Add the can of fire-roasted diced tomatoes along with its juices, and rinse the beans before adding them to the pot.
Sprinkle the cumin, smoked paprika, chili powder, and a pinch of salt and pepper over everything. Gently stir to coat the chicken and vegetables with the spices.
Pour in the chicken broth, just enough to barely cover the ingredients. This helps keep everything moist during the long simmer.
Cover the crockpot with its lid and set it to cook on low for 6 to 8 hours. The kitchen will fill with a warm, smoky aroma as the flavors meld and the chicken becomes tender.
Once cooking time is up, open the lid and check the chicken — it should be tender enough to shred easily with two forks. Use a wooden spoon to stir the chili gently, letting the flavors combine.
If the chili looks too thick, stir in a small splash of broth to loosen it. If it’s too watery, leave the lid slightly ajar for 15 minutes to help it reduce and thicken.
Shred the chicken into bite-sized pieces directly in the pot using two forks, mixing it into the flavorful sauce. Taste and adjust the seasoning with additional salt, pepper, or spices if needed.
Ladle the chili into bowls, and top with your favorite garnishes like shredded cheese, sour cream, or chopped cilantro for a fresh contrast. Serve hot and enjoy the cozy, smoky flavors.
