Slow Cooker Creamy White Chicken Chili with Corn

Ingredients 

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1 pound boneless, skinless chicken breasts
1 medium onion, diced
2 cloves garlic, minced
1 (14.5 oz) can great northern beans, drained and rinsed
1 (14.5 oz) can navy beans, drained and rinsed
1 (14.5 oz) can corn, drained
1 (10 oz) can diced tomatoes and green chilies
1 (4 oz) can chopped green chilies
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
4 cups chicken broth
1 (8 oz) package cream cheese, softened
1/2 cup heavy cream
Salt and pepper to taste
Fresh cilantro, chopped (optional for garnish)

Place the chicken breasts in the bottom of the slow cooker.

Add the diced onion, minced garlic, great northern beans, navy beans, corn, diced tomatoes and green chilies, chopped green chilies, cumin, chili powder, oregano, and smoked paprika.

Pour in the chicken broth, covering all the ingredients.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

Remove the chicken breasts from the slow cooker and shred them using two forks.

Return the shredded chicken to the slow cooker.

Stir in the softened cream cheese and heavy cream until well combined and creamy.

Season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro if desired.

For a spicier version, add a chopped jalapeño when you add the other vegetables. You can also substitute the chicken breasts with boneless, skinless chicken thighs for a richer flavor. If you prefer a thicker chili, you can mash some of the beans before adding them to the slow cooker. For a lighter version, use Greek yogurt instead of heavy cream.