Instructions:

1. Place chicken breasts in the slow cooker.
2. Add onion, garlic, beans, corn, diced tomatoes and green chilies, chopped green chilies, cumin, chili powder, oregano, and smoked paprika.
3. Pour in chicken broth, covering all ingredients.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
5. Remove chicken and shred with two forks; return to slow cooker.
6. Stir in cream cheese and heavy cream until creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro if desired.

Variations & Tips:

• Spicier: Add a chopped jalapeño with other vegetables.
• Richer Flavor: Use boneless, skinless chicken thighs instead of breasts.
• Thicker Chili: Mash some beans before adding to the slow cooker.
• Lighter Version: Substitute Greek yogurt for heavy cream.
• Extra Creaminess: Add an extra 2-4 oz of cream cheese.
• Toppings: Serve with shredded cheese, avocado slices, sour cream, or tortilla chips for added texture and flavor.
• Prep Ahead: Dice the onion and mince the garlic the night before to save time.
• Freezing: This chili freezes well! Store in airtight containers for up to 3 months.

This recipe is incredibly versatile and can be tailored to your taste preferences. Enjoy your hearty, creamy white chicken chili! Don’t forget to share it with friends and family! 😊