Crockpot Chicken Chili

Place the chicken breasts at the bottom of the crockpot.

Pour in the canned diced tomatoes (with juice) over the chicken.

Add the kidney beans and corn, draining them if desired, and then stir to combine.

In a small bowl, mix the chili powder, cumin, garlic powder, onion powder, salt, and black pepper together.

Sprinkle the spice mixture evenly over the ingredients in the crockpot.

Pour in the chicken broth, ensuring everything is well combined.

Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

Once cooked, remove the chicken breasts and shred them with two forks before returning the shredded chicken back to the chili.

Stir well to combine and serve hot, garnished with fresh cilantro.