Heat oil over medium high heat in a large pot. Add ground chicken and break up with a spoon. Add onion powder, garlic powder, cumin, oregano and chili powder and continue to sauté for 5 minutes, stirring often or until chicken is browned.
Stir in the can of beans, salsa and tomato paste. Mix well and cover. Bring to a boil, reduce heat to low and simmer for 10 minutes.
Spray the inside of a slow cooker with cooking spray. To assemble, first add the chili mixture to cover the bottom of the slowcooker. Then add a layer of potatoes to cover the chili mixture. Add the rest of the chili mixture to the top of the potatoes and cover with about 1 cup of mozzarella cheese. Add the rest of your sliced potatoes to the top of the cheese and add your final 1 cup of cheese to the very top. Sprinkle with a dash of oregano and chili powder.
Cover and cook in slow cooker on low heat for 4 hours until the potatoes are tender and the casseroles starts to brown on top.