Heat 2 teaspoon of the oil in a slow cooker on the saute setting (or complete the following 3 steps in a large nonstick skillet over high heat). Add ground chicken and 1 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes. Set aside.
In the slow cooker, add 1 teaspoon of oil, and then add garlic and onions, stirring and scraping up any browned bits, until the onions soften, about 5 minutes.
Add the chili powder, cumin, and cinnamon. Stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan.
Add browned chicken to the slow cooker along with beans and liquid, canned tomatoes, sun-dried tomatoes, molasses, Worcestershire sauce, 2 teaspoons salt, and black pepper (to taste).
Cover and cook on the low setting for 6 hours. Garnish with cheese, onions, or your favorite chili toppings.
