Prep your base: Add the diced onion, bell pepper, garlic, black beans, tomatoes, and corn to the crockpot. Stir in the chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper.

Nestle in the chicken: Place the chicken breasts or thighs on top. Scoop some of the tomato mixture over the chicken to coat it.

Set and forget: Cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and easily shreds.

Shred the chicken: Remove the chicken to a cutting board and shred it with two forks. Return the chicken to the crockpot and stir to combine.

Adjust consistency: If the chili is too thick, add a splash of broth. If it’s too thin, let it cook uncovered on High for 15–20 minutes.

Brighten it up: Squeeze in the lime juice and taste. Add more salt, pepper, or chili powder if needed.

Serve with toppings: Ladle into bowls and add your favorites—sour cream, cheese, avocado, cilantro, or crushed tortilla chips.