Place the chicken breasts at the bottom of the crockpot.
Rinse and drain the white beans, then add them to the crockpot.
Pour in the can of diced tomatoes with their juices.
Add the diced onion and minced garlic on top.
Season with cumin, chili powder, salt, and pepper.
Pour the chicken broth over the ingredients.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Once cooked, shred the chicken and stir it back into the chili.
Taste and adjust seasonings if needed.
Serve hot with your choice of toppings.