Sauté the Onion and Garlic: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Combine Ingredients: In the slow cooker, combine the sautéed onion and garlic with the chicken breasts, black beans, kidney beans, diced tomatoes, corn, chili powder, cumin, paprika, salt, black pepper, and chicken broth.

Cook the Chili: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.

Serve: Ladle the chili into bowls and serve hot. Enjoy it with your favorite toppings like cheese, sour cream, or avocado if desired.