Place the chicken breasts in the bottom of the crockpot.
- Add onion, garlic, white beans, sun-dried tomatoes, olives, green chilies (if using), cumin, oregano, paprika, salt, and pepper.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in cream cheese or Greek yogurt and fresh spinach or kale. Cook for an additional 10–15 minutes until greens wilt and chili becomes creamy.
- Add lemon juice, stir, and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley or dill if desired.