Crockpot Chicken Chili
Adapted from Skinnytaste via Dinner a Love Story

2 to 3 chicken breasts (about 1 ½ lbs / 700 g)
2 cups (500 ml) chicken stock
2 cups or 1 (14 oz / 400g) can cooked black beans
1 cup (7 oz / 200 g) cooked pinto beans
2 cups or 1 (14 oz / 400 g) can cooked chickpeas
1 (14.4 oz / 400 g) can diced tomatoes with chipotles
1/4 cup chopped fresh cilantro, plus more for serving
1/4 cup chopped scallions, plus more for serving
1/4 cup onion flakes
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper or to taste
salt to taste
Cooked brown rice, for serving
Sour cream (optional), for serving
Grated cheddar cheese (optional), for serving

Combine chicken, broth, beans (drained), chickpeas, tomatoes, cilantro, scallions, onion flakes, garlic powder, cumin, cayenne pepper, and salt in the slowcooker.

Cook on low for 10 hours or on high for 6 hours. Remove chicken from the slow cooker, and, using forks, shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.

Serve over rice, with sour cream and cheese, if using, and garnished with cilantro and scallions.

Serves 6 to 8