Slow Cooker White Chicken Chili

This list is interactive — pick your serving size to rescale every quantity, and tap an ingredient to check it off as you go.

• 24 oz boneless, skinless chicken breasts
• 3 cup canned white beansdrained and rinsed
• 1 cup canned diced green chiles
• 1 cup yellow oniondiced
• 4 cup low-sodium chicken broth
• 2 tsp ground cumin
• 1 tsp dried oregano
• 6 oz cream cheesecut into cubes, softened
• 6 tsp lime juice
• Kosher salt, cilantro and tortilla chipsto serve

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Load the cookerPut 24 oz chicken breasts, 3 cup white beans, 1 cup green chiles, 1 cup diced onion, 2 tsp cumin, 1 tsp oregano and 1 tsp salt in the slow cooker.
2. 02Step 2 — Add the brothPour in 4 cup chicken broth. It should just cover the chicken; add a splash more if it does not.
3. 03Step 3 — Cook low and slowCover and cook 6 hours on low (or 3 hours on high). The chicken is done when it shreds with light pressure from a fork and reads 175°F at the center.
4. 04Step 4 — Shred and creamLift the chicken out, shred it and return it to the pot. Stir in 6 oz cubed cream cheese and let it sit 10 minutes with the lid on, then whisk until the broth is creamy and smooth.
5. 05Step 5 — Brighten and serveStir in 6 tsp lime juice, taste for salt and serve with cilantro and tortilla chips.