Start by washing and prepping all your ingredients. Rinse and drain the beans, dice the onion, and mince the garlic. If you haven't done so already, squeeze the lime juice and chop the cilantro. The prep time shouldn't take more than 10-15 minutes, and it’s well worth it!

In your trusty crockpot, add the chicken breasts at the bottom. This ensures they stay juicy. Next, layer in the white beans, diced green chilies, onion, and garlic. Sprinkle the cumin, oregano, and salt over everything. Pour in the chicken broth and give a gentle stir – just enough to mix them, but not so much that you disturb the chicken.

Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours. If you’ve got the time, low is the way to go! This method allows the flavors to develop fully and the chicken to become tender enough to shred effortlessly.

Once cooked, carefully remove the chicken breasts using tongs or a slotted spoon. It should easily shred with minimal effort. I like to use two forks for this task – it’s much simpler! Stir the shredded chicken back into the chili, and add the lime juice and cilantro. You’ll be amazed at how the flavors pop when you include that fresh lime!

Taste your chili and adjust the seasoning if needed. Want it spicier? Throw in a pinch of cayenne pepper or some chopped jalapeños. Once happy, ladle the chili into bowls. Top it off with your favorite toppings and serve immediately.