Begin by placing the dried beans in the cooking pot of your Crock-Pot Express Multi-Cooker. Cover them with 7 cups of water. Secure the lid and set the steam release valve to the "seal" position.

Press the "chili/beans" button and use the "+" button to increase the cooking time to 40 minutes. Then, press "start/stop" to begin the cooking process.

After cooking, allow the beans to naturally release pressure for 30 minutes. Then, use a utensil to move the steam release valve to the "release" position. Carefully remove the cooking pot and drain the beans. Set them aside.

Rinse and dry the cooking pot. Place it back in the Multi-Cooker and add the chicken breasts, chicken broth, and salsa verde. Secure the lid and press the "poultry" button. Adjust the time to 20 minutes using the "+" button. Ensure the Steam Release Valve is set to "seal" and press "start/stop."

While the chicken cooks, take 1 cup of cooked beans and mash them in a small bowl using a fork.

Once the chicken is done and pressure is released, remove the lid. Transfer the chicken to a cutting board.

Add the mashed beans to the cooking pot and mix them with the liquid. Make sure the beans are evenly distributed.

Shred the chicken using two forks or cut it into bite-size pieces. Return the chicken to the pot along with the remaining cooked beans, diced green chiles, and lime juice. Stir and press the "brown/sauté" button to thicken the chili. Stir occasionally until you reach the desired thickness.

Serve the flavorful white chicken chili in bowls, and let everyone add their favorite toppings and tortilla chips.