Slow Cooker White Chicken Chili

Ingredients

• 2 to 2½ pounds boneless skinless chicken thighs
• 1 large onion (diced)
• 6 cloves garlic (minced)
• 1 –2 jalapeños (minced (seeds removed for mild heat))
• 2 cans (4 oz each diced green chiles)
• 2 cans white beans (great northern or cannellini, drained)
• 1 cup corn (frozen or canned, drained)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne pepper (or to taste)
• 3 cups chicken broth
• 4 oz cream cheese (softened)
• ½ –1 cup heavy cream or half-and-half
• Juice of 1 lime

Method

1. Add one diced onion into the slow cooker.
2. Add six cloves of minced garlic.
3. Toss in a jalapeño, two cans of green chilies, two cans of white beans, and a cup of corn.
4. Season everything with a teaspoon of salt, a teaspoon of black pepper, 2 teaspoons of cumin, smoked paprika, oregano, coriander, and a little cayenne.
5. Add chicken thighs on top of the ingredients in the slow cooker.
6. Pour in three cups of chicken broth.
7. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
8. Pull the chicken out, shred it, and drop it back into the slow cooker.
9. Add 4 oz of cream cheese and half to one cup of heavy cream, and let it melt and swirl in.
10. Add the juice of one lime and fresh cilantro to finish.
11. Taste and adjust seasoning as desired.
12. Serve with shredded Monterey Jack, cilantro, lime wedges, or tortilla chips.