Start by dicing the onion and bell peppers into bite-sized pieces, and mincing the garlic cloves until fragrant.

Place the diced vegetables into your slow cooker along with the boneless chicken breasts.

Pour in the can of fire-roasted diced tomatoes and the buffalo sauce over the chicken and veggies.

Rinse the kidney beans under cold water, drain them, and add to the slow cooker.

Pour in enough low-sodium chicken broth until the ingredients are just covered.

Sprinkle ground cumin and chili powder generously over the mixture, stirring well.

Cover your slow cooker and set it to low for 6-7 hours or high for 3-4 hours.

Once cooked, carefully remove the chicken breasts from the slow cooker and shred it with two forks before returning to the chili.