Dice the onion and bell peppers into small pieces, and set aside. Chop the chicken breasts into 1-inch chunks. In a skillet over medium heat, sauté the diced onion and bell peppers for about 5 minutes until they soften and smell sweet.
While the vegetables cook, add the chopped chicken to the slow cooker. Pour in the diced tomatoes with their juices, drained beans, and sautéed vegetables.
Sprinkle the cumin, paprika, chili powder, and minced garlic over the ingredients in the slow cooker. Pour in the chicken broth and give everything a gentle stir with a wooden spoon to combine.
Cover the slow cooker and set it to low. Let it cook for 6 hours, allowing the flavors to meld and the chicken to become tender.
Halfway through, at the 3-hour mark, open the lid and give the chili a gentle stir to prevent sticking and promote even cooking. If it looks too thick, add a splash more broth.
After 6 hours, check the chili. The chicken should shred easily, and the mixture should be thick and bubbling around the edges. If needed, cook for an additional 30 minutes.
Turn off the slow cooker and let the chili rest for 5-10 minutes, allowing the flavors to settle and thicken slightly. Taste and adjust seasoning with salt or a squeeze of lime if desired.
Scoop the chili into bowls, garnish with fresh cilantro or shredded cheese if you like, and enjoy the warm, smoky, comforting flavors.
