This chicken chili is great anytime of year and super easy to make. Throw the ingredients into the slow cooker and let it simmer all day.
Enjoy altering it based on what you have in your pantry or fridge. I like adding yellow squash and corn in the summer and serving it with diced avocado.
Combine all ingredients into slow cooker and stir. Cook on high for 3-4 hrs until chicken is cooked through and shreds easily with a fork.
Shred chicken and return to slow cooker.
Serve with desired toppings like avocado, cheese, tortilla strips, etc.
If you want to thicken the chili, mix in some 1-2 tablespoons of corn starch with water. Stir in and let it cook another 10 mins.