In a large skillet, heat the olive oil, then saute the onions until translucent.
Stir in the garlic and continue cooking for another minute until fragrant.
Stir in carrots and celery, spices, and cook for another 1-2 minutes or until the spices are fragrant. I often cook the spices before adding them to the slow cooker -this helps to bloom the spices and adds more flavor to the veggies.
Then stir in the tomato paste and cook for 1-2 minutes or until the paste is blended with the vegetables. This helps mix the tomato paste so it doesn't result in a large clump as it cooks in the crockpot.
Stir 1/2 cup of chicken stock into the pan, scraping up any spices or paste sticking to the pan and pour the vegetable mixture into the slow cooker.
Add the ground chicken, diced tomatoes, tomato sauce, white kidney beans, and leftover chicken stock into the slow cooker. Stir all the ingredients together.
Cover and cook on low for 5-6 hours or high for 3-4 hours.
Taste for salt and pepper.
Sprinkle the top of each bowl of chili with crumbled blue cheese, a little more hot sauce, and green onions or scallions. Serve with tortilla chips.