Smokey BBQ Chicken Chili

1 pound chicken breasts
1 tablespoon olive oil
4 garlic cloves, minced
1 small onion, chopped
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 (16 oz) can cannellini beans, undrained
1 (16 oz) can kidney beans, undrained
1 (16 oz) can pinto beans, undrained
1 4 oz. can green chilies
2 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoon smoked paprika
2 teaspoons liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
1 14.5 oz. can chicken broth mixed with 1 tablespoon cornstarch
Hot sauce to taste (reserve until end of cooking)

Rub chicken breasts with olive oil and add to the bottom of your slow cooker, Add all of the remaining ingredients and stir around chicken.

Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, remove to a cutting board to shred or dice (personal preference) and return to slow cooker. Cook an additional 20 minutes.

Add additional water/chicken broth for a less "chunky" soup if desired.

Taste and add hot sauce, salt/pepper to taste.

Best garnished with cheese, cilantro, sour cream, chips and bacon!

(Source: http://www.carlsbadcravings.com/smoky-bbq-chicken-chili-slow-cooker-stove-top/)