Mix all ingredients in slow cooker (onion through taco seasoning). Place chicken breasts on top, covering slightly with chili mixture.
Cook for 6 hours on low. Remove chicken breasts, shred (they should shred very easily). Add chicken back to slow cooker and keep chili on warm setting until ready to serve. Ladle into bowls and serve with cheese, avocado, pico de gallo, sour cream and/or cilantro.
Notes
If you don't have taco seasoning add: 1½ teaspoons chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika.
Always compare brands/types of food to find the lower sodium option. Even within the same brand there can be differences depending on style. Taste and adjust seasoning as needed.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/crock-pot-meal-chicken-chili/