1-First, place all ingredients except the cilantro in a large slow cooker, about 4 to 6 quarts in size. This includes the chicken thighs, broth, cauliflower, and spices, setting the stage for flavors to meld together beautifully.

2-Second, cook on high for 4 hours or on low for 8 hours until everything is tender and aromatic. If you prefer using an Instant Pot, reduce the broth by one cup and cook on the Soup/Stew setting for 35 minutes followed by a natural pressure release.

3-Third, remove the chicken and shred it with forks on a cutting board. Then, use an immersion blender to blend the soup until it’s mostly creamy, creating that signature texture we love in white chicken chili.

4-Finally, return the shredded chicken to the pot and mix well. Serve hot, topped with chopped cilantro, and add optional garnishes like shredded cheese or avocado for extra flavor. This step not only finishes the dish but also lets you customize it based on your preferences.