1-Making this creamy white chicken chili in your slow cooker is a breeze, and it’ll fill your home with amazing aromas. Start by placing the chicken breasts at the bottom of the slow cooker and seasoning them with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper. Then, add the diced onion, minced garlic, drained beans, green chiles, corn, chicken broth, and cilantro stir everything to combine.

2-Cover and cook on low for 8 hours or on high for 3 to 4 hours until the chicken is tender. Once done, remove the chicken, shred it, and return it to the slow cooker. For that creamy finish, stir in the softened cream cheese and half and half, then cover and cook on high for another 15 minutes until the mixture thickens nicely. If you want a smoother texture, mix the cream cheese with a bit of the chili liquid before adding it back in.

3-This recipe is flexible too you can adapt it for stovetop or Instant Pot with similar steps but shorter times, like simmering on the stove for about 30 minutes. It yields around six servings at roughly 155 calories each, and you can adjust the spice by swapping green chiles or adding extras like jalapenos.