Finely dice 1 medium onion and 1 bell pepper. Mince 4 cloves of fresh garlic. Set the vegetables aside.

Layer 4 boneless, skinless chicken breasts at the bottom of the slow cooker. Add the diced onion, minced garlic, and bell pepper. Top with diced tomatoes, kidney beans, black beans, chili powder, cumin, salt, and pepper.

Pour 1 cup of chicken broth over the layered ingredients. Stir gently but do not disturb the chicken too much.

Cover the slow cooker and set to cook on low for 6 hours or high for 3 hours.

Check that the chicken reaches an internal temperature of 165°F. Shred the chicken with two forks.

Stir everything together and serve hot with your favorite toppings.