Crockpot Chicken Chili

• 2 chicken breasts, roasted and chopped into 1 inch chunks (1 1/2 to 2 pounds of cooked chicken, a rotisserie chicken or any other pre-cooked chicken could work)
• 2 cans cannellini beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced green chilis
• 1 can ro-tel, I used fire roasted
• 2 to 4 cups chicken or vegetable stock
• 1 large onion, diced 
• 2 Tablespoons olive or grapeseed oil
• 3-4 cloves garlic, minced, or 3 teaspoons minced garlic
• 1 Tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper, to taste

Pour one can of cannellini beans into the crockpot, then smash with a potato masher until they are smooth. Add chicken, the other cannellini beans, black beans, corn, green chilis, ro-tel, and about 2 cups of the chicken broth. 

In a medium saucepan sauté the onions with 2 Tablespoons of oil until they are translucent, 3 to 4 minutes. Add the garlic and sauté another minute. Add the cumin, paprika, and chili powder and stir just until you can smell the spices, about a minute. Transfer your onions and spices to the crockpot, then stir to combine all ingredients. 

You can deglaze the saucepan with some chicken broth and pour that into the crockpot if you wish.

Check the mixture for spices, add salt and pepper. Feel free to adjust other spices at this point. Add more chicken broth until the mixture is whatever thickness you prefer.

Cook 2-4 hours on high or 6-8 on low. 

Serve with chopped cilantro, sour cream, shredded cheese, crushed tortilla chips, guacamole, or diced avocado.