Start by chopping the onion and bell peppers into small, even pieces. Set aside.
In a skillet over medium heat, add a splash of oil and sauté the onion and peppers until they soften and become fragrant, about 5-7 minutes. You’ll notice a slight caramelization at the edges.
While the vegetables cook, cut the chicken breasts into 1-inch chunks, ensuring they’re evenly sized for consistent cooking.
Transfer the sautéed vegetables to the slow cooker. Add the chicken chunks on top, then pour in the canned tomatoes (with juices), rinsed beans, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Stir everything together to combine evenly.
Pour in the chicken broth, which will keep the chili moist and flavorful during slow cooking. Cover the slow cooker with its lid.
Set your slow cooker to low and cook for 6 to 8 hours, or on high for about 4 hours. During this time, the chicken will become tender, and the flavors will meld into a rich, smoky aroma that fills your kitchen.
Once cooking is complete, check that the chicken is easily shredded with a fork and the chili is thick and fragrant. If needed, mash some beans for extra thickness.
Turn off the slow cooker and let the chili rest for about 10 minutes to allow flavors to settle. Taste and adjust the seasoning with additional salt, pepper, or a splash of lime if desired.
Ladle the hot chili into bowls, and top with shredded cheese, fresh cilantro, or a dollop of sour cream for extra flavor. Serve immediately and enjoy the cozy, hearty dish.
