Dice the yellow onion into small pieces and mince the garlic cloves. Prepare your green chilies by chopping them into bite-sized pieces. Gather all ingredients and tools needed for assembly.
Place the chicken breasts into the slow cooker and pour in the chicken broth. Add the diced onion, minced garlic, chopped green chilies, ground cumin, and smoked paprika on top. Give everything a gentle stir to distribute the spices evenly.
Cover and cook on low for 6 to 8 hours, or on high for about 4 hours, until the chicken is tender and easily shreds. During cooking, the house will fill with fragrant spices and savory aromas.
Once cooked, open the lid and check if the chicken is falling apart. Use two forks to shred the chicken directly in the slow cooker, stirring it into the flavorful broth.
Add the drained and rinsed white beans to the chili, stirring to combine. If the mixture seems too thick, add a splash of extra broth to loosen it up slightly.
Taste the chili and adjust with salt and pepper as needed. Squeeze in the fresh lime juice to brighten the flavors and stir well to incorporate.
Let the chili sit uncovered for about 10 minutes to allow the flavors to meld and the broth to thicken slightly. Meanwhile, chop the cilantro for garnish.
Ladle the warm, smoky chili into bowls, garnish with chopped cilantro and lime wedges, and serve with warm tortillas or crusty bread. Enjoy the comforting aroma and tender, flavorful bites.
