Gather all your ingredients: chicken, beans, chilies, broth, garlic, and cumin. Cut the chicken into roughly 1-inch chunks and rinse the beans well. Mince the garlic and chop or measure out the green chilies.
Add the chicken chunks, rinsed beans, chopped green chilies, minced garlic, cumin, and a pinch of salt into the slow cooker. Pour in the chicken broth and give everything a gentle stir to combine.
Cover the slow cooker and set it to low. Let it cook for 6 to 8 hours, until the chicken is tender and the flavors meld. You’ll notice the aroma filling your kitchen with smoky, savory notes as it simmers.
About 30 minutes before serving, open the lid and gently stir the chili. Using two forks, shred the chicken directly in the pot until it easily falls apart, creating a creamy, cohesive mixture.
Taste the chili and adjust seasoning as needed—add more cumin or a squeeze of lime for brightness. If the chili is thicker than you like, stir in a splash of broth or water to loosen it up.
Turn off the slow cooker and let the chili rest uncovered for about 5 minutes. This helps the flavors settle and prevents splattering when serving. Serve hot in bowls, garnished with chopped cilantro and a squeeze of lime, and enjoy the comforting, smoky richness.
