• 1.5 pounds boneless, skinless chicken breasts
• 4 cups vegetable broth, low sodium
• 3 (4-ounce) cans diced green chiles
• 1 (15.5 ounce) can cannellini beans, drained and rinsed
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• ground black pepper, to taste
• 1/2 cup chopped fresh cilantro leaves
• 2 Tbsp. lime juice

Optional Toppings: diced red onion, cliantro, lime wedges. 

1. Place chicken into slow cooker. Place vegetable broth, green chiles, beans, onion, garlic, cumin, oregano and pepper to taste.
2. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
3. Remove chicken from the slow cooker. Shred, using two forks.
4. Place chicken back into slow cooker and add cilantro and lime juice.
5. Add optional toppings.
6. Serve and enjoy!