Open the cans of beans. Drain liquid from the can and give the beans a good rinse. Set aside.
Peel sweet potato and chop into 1/2-inch pieces.
Place all ingredients (except the lime juice and cilantro) into a slow cooker. Set slow cooker on low and the cooking time to 8 hours.
When you are ready to eat the chili, scoop out the chicken breast. Using a fork, shred the meat. Add the meat back to the chili again and stir.
Serve in bowls and top with cilantro and a squeeze of lime juice if you like. Refrigerate leftovers in an airtight container.