1lb boneless skinless chicken breasts
1 sweet onion diced (I chop mine in the food processor)
2 cloves of garlic minced
24 oz chicken broth (low sodium)
2 15oz cans great Northern beans drained & rinsed
2 4oz cans diced green chilies —
(I do mild, but you can do 1 hot & 1 mild)
1 11oz can white shoe peg corn
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced fat cream cheese softened
1/4 cup half & half

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, & cayenne pepper. Top with diced onion, minced garlic, beans, green chilis, corn, chicken broth & cilantro. Stir. Cover & cook on low for 8 hours or on high for 3~4 hours. Remove chicken, shred & return to slow cooker. Add cream cheese, half & half, stir, cover & cook on high for 15 minutes or until chili is creamy & hot. Serve with sliced jalapeños, sliced avocados, sour cream, tortilla strips, cheese. So easy & yummy, almost like "A Pot of Gold"!!