Gather all your ingredients. Dice the onion and bell peppers into small pieces, and mince the garlic. Rinse and drain the canned white beans. Trim excess fat from the chicken breasts.

Place the chicken breasts at the bottom of the slow cooker. Add the diced onion, bell peppers, and minced garlic over the chicken. Follow with the rinsed white beans.

Pour in the chicken broth, ensuring all the ingredients are covered. Sprinkle cumin, chili powder, Italian seasoning, salt, and pepper over the mixture. Stir gently to combine.

Cover the slow cooker and set to LOW for 6-8 hours, or HIGH for 3-4 hours. Do not lift the lid frequently.

Once cooked, carefully remove the chicken breasts and shred them into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.

Serve the chili with toppings like Greek yogurt, chopped cilantro, and shredded cheese. Enjoy!