In a small bowl, combine the spices: chili powder, paprika, cumin, garlic powder, salt and pepper. Mix well.
Place the chicken thighs on the bottom of the slow cooker and sprinkle the seasoning mix evenly on top.
Next, layer the chopped onion, red bell pepper and green bell pepper evenly on top.
Add black beans and kidney beans on top of veggies.
Top with diced tomatoes, green chilies, enchilada sauce and broth. Do not stir.
Place the lid on the slow cooker and cook on low for 7-8 hours or high for 4-5 hours, until chicken is cooked through.
Once chicken is cooked through, move it to a large cutting board. Let sit for a few minutes, then using two forks, shred and add back to slow cooker.
Add Greek yogurt to slow cooker and stir in until blended well.
Place in bowls and top with optional ingredients, such as low-fat sour cream, shredded cheese, chopped jalapenos and chopped cilantro. Enjoy!