Start by chopping the onion into tiny, even pieces and mincing the garlic—your kitchen will fill with a warm, savory aroma.
Dice the chicken breasts into 1-inch chunks, making sure they’re evenly sized for uniform cooking.
Layer the chicken pieces in the bottom of your crockpot, creating a tender base for the chili.
Add the chopped onion and minced garlic on top of the chicken, spreading them evenly across the surface.
Pour the fire-roasted diced tomatoes over everything, watching them cascade and coat the ingredients with their rich, smoky hue.
Sprinkle the chili powder, cumin, and smoked paprika evenly over the ingredients—this is the flavor backbone, filling your kitchen with a spicy, smoky scent.
Add the rinsed black beans and pour in the chicken broth, covering the ingredients but not overfilling the crockpot.
Cover the crockpot with its lid and set it to low for 6-8 hours, or high for 3-4 hours—your home will soon be filled with a bubbling, smoky aroma.
After cooking, check that the chicken is tender and shreds easily when tested with a fork—if needed, cook a little longer.
Gently stir the chili to combine all flavors, adjusting salt and pepper to taste for perfect seasoning.
Scoop the hot, smoky chili into bowls and garnish with your favorite toppings like shredded cheese, cilantro, or a dollop of sour cream for extra creaminess.
Enjoy your comforting, hearty crockpot chicken chili—perfect for cozy nights and busy evenings alike.
