Begin by making roasted tomatillo salsa. On a baking sheet, add the Anaheim chili's, tomatillos, jalapeno, onion and garlic cloves. Drizzle everything with olive oil and salt and pepper. Roast at 350 degrees Fahrenheit for 30 minutes, or until everything is softened and caramelized.
When done, add roasted vegetables to a food processor along with cilantro, lime zest and juice and 1/2 cup of water (if you need to thin out). Blend everything until it becomes a salsa consistency.
Next, add everything else to your slow cooker. Add the tomatillo salsa, chicken, beans and chicken stock. You may want to season additionally at this point too.
Cook on high for 3-4 hours or low for 4-6 hours.
When done, you should be able to easily shred chicken. Add shredded chicken back into chili.
Serve with sour cream, tortilla chips and garnish with lime and extra cilantro.
This dish is easily made in the slow cooker, however can also be done on the stove top. Also, if time is an issue, throw in some frozen chicken breasts!