Slow-Cooker Chicken Chili

Stir broth, tomatoes, beans, onion, bell pepper, garlic, chipotle, adobo sauce, cumin, coriander, oregano and salt together in a 5-quart slow cooker. Nestle chicken breasts into the vegetable mixture until fully covered. Cover and cook until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 3 hours on High or 4 to 5 hours on Low.

Transfer the chicken to a cutting board. Let cool for 5 minutes. Shred using 2 forks. Return the shredded chicken to the cooker; stir in lime juice.

Divide the chili among 8 bowls. Top with cheese, avocado and cilantro.