If you are roasting your own pepper, clean and remove the seeds. Spray or brush with Olive Oil and roast on a cooking sheet for 20 minutes or until the pepper starts to brown and blister.
In a large skillet, heat Olive Oil and add garlic. Cook for about 1 minute at Med-High. Then add ground chicken cook until browned.
Add all Crockpot Ingredients to the Crockpot. Top with the Seasoning Mix. Give it a stir to combine the ingredients.
Cover and Cook on high for 4 hours.
Combine equal parts flour or cornstarch with cold water in a bowl or measuring cup. Stir quickly until smooth. (I mixed ¼ cup each)
Turn the Crockpot to high and slowly add the mixture to the chili, stirring as you go. The amount you use will vary depending on how much liquid you have in the Crockpot and how thick you like your chili.
Stir in the thickener until it is dissolved and then let the Crockpot cook on high for about 30 minutes to thicken.
Serve in shallow bowls with a toppings bar of lime wedges, chips, goat cheese, avocado, and cilantro, or make it a deconstructed “pot pie” by serving it over biscuits of your choice.