Crockpot Chicken Chili

Servings - approx. 12   Serving Size - about 1 cup or 1/12 of recipe   Points Plus per Serving - 5 Points+
Calories - 207.7.   Total Fat - 2.6g,   Carb. - 31.4g,   Protein - 17g,   Fiber - 10.4g

1 1/2 lbs. skinless, boneless chicken thighs ( I like thighs here because they don't dry out) 
1 large onion, diced
2 - 3 cloves garlic, chopped
2 ribs of celery, diced
2 carrots, peeled and diced
1 med red bell pepper, diced
1 med jalapeno pepper, ribs and seeds removed, diced
1 med zucchini, diced
2 TBS ground cumin
1 TBS chili powder
1/2 tsp smoked paprika
1/2 tsp ground chipotle pepper
1 tsp dried oregano
1 TBS brown sugar, packed
salt and black pepper
1/2 tsp ground coriander
1 - 28 oz. can crushed tomatoes
1 - 8 oz. can tomato sauce
1 - 14.5 oz. can diced fire roasted tomatoes 
2 - 15 oz. cans of any kind of bean you like ( navy, pinto, black, kidney--I used navy), rinsed and drained
juice of one fresh lime

1.  Spray inside liner of crockpot with nonstick spray.  Lay chicken thighs in a single layer and season with some salt and pepper.  Add onion, garlic, celery, carrots, red bell pepper, jalapeno pepper, and zucchini.
2.  In small bowl, combine all the seasonings and brown sugar with the crushed tomatoes and tomato sauce.  Taste to see if you need to adjust seasoning and add salt and black pepper as you like.  Pour the mixture on top of the vegetable/chicken.   Add in both cans of beans.  Top with can of diced tomatoes.  
3.  Cook on low for 6 - 8 hours.  ( Stirring occasionally after about 5 hours, breaking up the chicken thighs into bite sized pieces with spoon,  The should easily fall apart) Chili is done when the vegetables are soft and the chicken shreds up easily.   Finish the chili with the juice of one lime.  Stir to incorporate into chili.  
4.  Serve with assorted toppings ( not included in nutrition info above) such as cheese, sour cream, cilantro, tortilla strips, avocado slices, pickled jalapenos, etc.