Put diced onions, jalapeno, anaheim peppers, celery, and garlic in the bottom of a slow cooker.
Place chicken on top. Sprinkle chicken with cumin, salt, and oregano.
Pour salsa verde and chicken stock in the bottom of the slow cooker.
Cook on low for 3 hours.
Remove lid and remove chicken. Using two forks shred the chicken and add back to the slow cooker along with the canned beans and creme fraiche; stir, cover, and cook on low for another 30 minutes.
To serve soup, ladle into large bowls and top with diced tomatoes, fresh cilantro, diced avocado, shredded cheese, and a squeeze of fresh lime.