Begin by placing your chicken thighs or breasts at the bottom of the slow cooker.

Pour in the creamy tomato sauce, followed by the rinsed canned beans, and most of the chunky salsa.

Sprinkle cumin, granulated garlic, and kosher salt evenly over the mixture.

Cover the slow cooker with its lid and set it to low heat for 4 hours.

After 4 hours, open the lid and use two forks to shred the chicken directly in the pot.

Stir in the remaining salsa for a fresh burst of flavor before serving.

Ladle the hot chili into bowls and consider garnishing with optional toppings like shredded cheese, sour cream, cilantro, lime wedges, or crispy tortilla strips.