Slow Cooker White Chicken Chili

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 30 oz cannellini beans, drained and rinsed
• 4 cup chicken broth
• 4 oz diced green chiles
• 1 medium onion, chopped
• 3 clove garlic, minced
• 1½ tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 oz cream cheese, softened
• 1 tbsp cornstarch (optional)
• 2 tbsp water (optional)
• ½ cup shredded Monterey Jack cheese (optional)
• ½ cup sour cream (optional)
• ¼ cup fresh cilantro, chopped (optional)

Steps

1. Place chicken breasts, cannellini beans, chicken broth, diced green chiles, chopped onion, and minced garlic into a slow cooker.
2. Stir in cumin, oregano, chili powder, salt, and black pepper.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and shreds easily.
4. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
5. Stir in the softened cream cheese until fully melted and combined, creating a creamy broth.
6. If a thicker chili is desired, whisk cornstarch with water in a small bowl to create a slurry, then stir into the chili and cook for another 15-30 minutes until thickened.
7. Serve hot, garnished with shredded Monterey Jack cheese, sour cream, and fresh cilantro, if desired.