Trim the fat and skin off your chicken breasts and place into your crock pot.
Dice your onion and add it on top of the chicken.
set aside one cup of cannellini beans for later.
Add in remaining ingredients, adding the chicken broth last.
Place lid on top and cook for 4-6 hours on high or 7-8 hours on low.
When the chili is almost done, remove the chicken and shred it on a cutting board. Take the one cup of cannellini beans you set aside, and blend with a little bit of the broth from your crock-pot. This creates a thicker chicken stock to add back into the crock pot.
Place the chicken and sauce mixture back into your crock pot, stir and finish cooking.
Taste your chili and add salt or seasonings to preference.
Suggested toppings: plain greek yogurt, nutritional yeast, avocado, salsa, hot sauce, pepper jack cheese.