In a crockpot, add chicken, spices, garlic, chicken stock, tomato sauce and diced tomato. Cover and cook on low for 8 hours.
After the chicken has cooked for 8 hours, remove the chicken and shred and place back in the crockpot. Then, place a skillet over medium heat and add the coconut oil, peppers and onions. Cook until onions become translucent. Transfer pepper mixture to the crock pot and cook on low for an additional 30 minutes.
Serve hot with toppings of choice!
*If you want the chili to be less spicey, remove the seeds from the jalapeno pepper. If you want the chili to be spicey, add the seeds to the chili.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/01/09/mexican-chicken-chili/