1. Prepare the Chicken and Vegetables: Begin by patting your boneless, skinless chicken breasts dry with paper towels. Chop your onion and mince your garlic.

2. Layer the Ingredients in the Crockpot: Place the chicken breasts in a single layer at the bottom of your slow cooker.

3. Add the Remaining Ingredients: Pour the undrained diced tomatoes, rinsed and drained black beans, and low-sodium chicken broth over the chicken. Scatter the chopped onion and minced garlic evenly over everything.

4. Season Generously: Sprinkle the chili powder, ground cumin, and dried oregano over the ingredients in the crockpot. Add a good pinch of salt and a few grinds of black pepper to taste.

5. Cook to Perfection: Cover your slow cooker with the lid. Cook on the “high” setting for 3 to 4 hours, or on the “low” setting for 6 to 8 hours. The chicken is done when it shreds easily with two forks.

6. Shred the Chicken: Once cooked, remove the chicken breasts from the crockpot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot and stir it into the sauce, allowing it to soak up all the delicious flavors.

7. Final Touches and Serving: Give everything a good stir and let it warm through for another 10-15 minutes on the “warm” setting if desired. Garnish with fresh chopped cilantro and serve with lime wedges for a burst of freshness.