Place beans in the cooking pot of the Crock-Pot® Express Crock Multi-Cooker. Cover with 7 cups of water. Secure lid. Make sure the steam release valve is set to the “seal” position. Press the “chili/beans” button and using the “+” button, increase the time to 40 minutes. Press the “start/stop” button.

Once cooking has completed, allow the beans to naturally release their pressure for 30 minutes.

At the end of that 30 minutes, fully release the pressure (if needed) by using a kitchen utensil to move the steam release valve to the “release” position. Using pot holder, remove the cooking pot by lifting it straight up. Drain the beans and set aside.

Rinse and dry your cooking pot. Place it back in the Crock-Pot® Express Crock Multi-Cooker and add chicken breasts to the cooking pot. Add the chicken broth and salsa verde on top of the chicken. Secure the lid. Press the “poultry” button and using the “+” button, increase the time to 20 minutes. Make sure the Steam Release Valve is in the “seal” position. Press the “start/stop” button.

While the chicken is cooking, removed 1 cup of the cooked beans. Place them in a small bowl and mash them using a fork.

Once the cooking is complete on the chicken and the pressure has released, remove the lid. Remove the chicken from the cooking pot and place on a cutting board.

Add the mashed beans to the cooking pot and combine with the liquid in the pot. Ensure that the mashed beans are distributed, there should be no large clumps of the beans.

Shred the chicken with two forks or cut into bite-size pieces. Add the chicken back to the cooking pot along with the remaining cooked beans, diced green chilies, and the juice of a lime. Stir and press the “brown/sauté” button to increase the heat on the chili. Keep it on this setting, stirring occasionally, until chili is desired thickness.

Serve in bowls with optional toppings and tortilla chips.