So the assumption here is that 1) you have a slow cooker and 2) you are absolutely in love with the idea of not having to actually do any real cooking. When we got out Crock Pot for the wedding, we were like "uh, we actually cook food so when would we use this?" Well, now that we are a few years older and wiser, we look back on those lost years of slow cooker potential. This chili not only tastes amazing but it is really a blessing after a long days work and a cold commute home in the winter. The fact that it is just WAITING for you, hot and ready and full of flavor actually brings a tear to my eye (okay not really).
Christina & I now use this recipe WEEKLY with either beef, chicken, or ground turkey and its really the same recipe with a few tweaks. If you were to just switch out the meat though you really wouldn't go wrong. We prefer the chicken recipe since it is a lot leaner, has a nice consistency with the shredded chicken in it, and extremely healthy since its just vegetables and there is nearly no salt or fat. We are writing this recipe right now LITERALLY as this is cooking behind us on a Sunday afternoon. It smells amazing. Go make this.
Start off by placing your chicken in the crock pot. Really, I can walk you through how we did it visually since the only real steps here are to get everything into your crockpot. Things to make sure you do though: 1) Rinse and drain the beans from the cans before adding them to the crockpot, you don't want that goop in there 2) add everything ELSE in before adding in any broth/stock.
We actually found a neat trick for the tomatoes and that is to quarter them and them toss them into a food processor or blender and gently pulse until they get diced. It ends up making the chili meld together better and a really nice way to save some time and not make a mess.
Once everything is in the pot, add in your spices. Stir thoroughly and make sure there is at least a little room at the top of the crock pot so it doesn't overflow. If you want, you can add in one to two cups of chicken stock to fill up the chili, or you can keep it thicker by not adding the broth.
Place the slow cooker on low heat for 8 hours, or high heat for 4 hours. Serve with hot french bread and top with shredded cheese or crushed tortilla chips. Enjoy!