Start by chopping the chicken into 1-inch chunks and dicing the onion and bell peppers into small, even pieces. Gather your ingredients and set up your slow cooker.
If you like, heat olive oil in a skillet over medium heat and sauté the diced onions and peppers until they soften and become fragrant, about 5 minutes. This step boosts sweetness and aroma, but you can skip it and add raw vegetables directly into the slow cooker if preferred.
Place the chicken chunks at the bottom of the slow cooker. Layer the sautéed (or raw) onions and peppers over the chicken for even cooking.
Add the canned diced tomatoes (with juice) and rinse and drain the black beans over the ingredients in the crockpot. Spread evenly to distribute flavors.
Sprinkle the chili powder, cumin (if using), salt, and pepper over everything to evenly season the mixture.
Pour in the chicken broth, ensuring it covers most of the ingredients. This keeps everything moist and helps flavors meld during cooking.
Cover the slow cooker with its lid, set it to low, and cook for 6–8 hours, or on high for 3–4 hours. The chicken will become tender and easily shredded, and the flavors will deepen.
About halfway through, gently stir the chili to combine flavors and check if it needs a splash more broth. The aroma will fill your kitchen with smoky, spicy goodness.
Once done, open the lid and test the chicken by shredding a piece with a fork— it should fall apart easily, and the chili should be thick and vibrant in color.
Turn off the slow cooker and let the chili rest uncovered for about 5 minutes. Taste and adjust seasoning with salt, pepper, or a squeeze of lime if desired.
Serve the chili hot, garnished with chopped fresh cilantro and your favorite toppings like sour cream or shredded cheese. Enjoy the cozy, smoky flavors with a side of crusty bread or tortilla chips.
