Place the chicken breasts into the bottom of the slow cooker. Add the drained and rinsed beans, diced onion, diced green pepper, jalapeno, corn, salsa verde, chicken broth, and spices to the slow cooker and stir lightly.
Cook on high for 3-4 hours or low for 8-10 hours.
Shred the chicken using 2 forks and place it back into the slow cooker. Stir in the coconut cream.
Serve topped with crushed up tortilla chips, jalapeno slices, sour cream (regular or dairy free), fresh cilantro, or whatever you would like to add! Enjoy!
