Slow Cooker Chicken Chili

2 lb. boneless, skinless chicken (I used half breast and half thigh meat)
1 small onion, chopped
2 garlic cloves, minced
1 Tbsp. ground cumin
1 1/2 tsp. dried oregano
2 tsp. fine sea salt
1 fresh jalapeño, minced, or ground chili powder to taste (I used 1 jalapeño)
1 28-oz. can crushed tomatoes, fire-roasted if you can find them (or 2 10-oz. cans Rotel)
2 2/3 cups dried beans (I used half black and half pinto)
5 1/3 cups water

Place all ingredients in a slow cooker; cook on LOW for 8 to 10 hours or HIGH for 4 1/2 to 5 hours

Some of the chicken will have fallen apart. The rest will shred easily with two forks. Season to taste with salt and pepper.

Serve with your choice of lime wedges, plain Greek yogurt, chopped scallions or red onion, chopped cilantro, hot sauce.

Serves 6 to 8
SP for 6 servings: 6
SP for 8 servings: 5