Spray crock pot with olive oil spray or use a crock pot liner.
Dice bell pepper, jalapeño, yellow onion, and garlic. Add to slow cooker.
Juice one lime removing any seeds. Add to slow cooker.
Strain and rinse great northern beans. Add to slow cooker.
Add all remaining ingredients to slow cooker except the heavy cream and queso fresco.
Cover slow cooker with lid, and cook on low for 6-8 hours.
Afterward, remove chicken breasts. Shred chicken using two forks, and return chicken to the slow cooker.
Add heavy cream to slow cooker. Stir mixture to mix all ingredients. Cook on high for an additional 5 minutes.
Ladle contents into four individual serving bowls. Top each with queso fresco. Garnish with a fresh lime wedge and pickled jalapeño slices. Serve immediately. Enjoy!