White Chicken Chili

1. Spray a large slow cooker with nonstick spray. Trim the fat off of the breasts or thighs. If you are using breasts, cut each one into 2-3 pieces. 2. To the slow cooker add in the green enchilada sauce, drained and rinsed white beans, fat-trimmed boneless skinless chicken thighs or breasts, corn, green chiles, oregano, chili powder, cumin, paprika, cilantro if desired, and salt and pepper to taste. Add about 1 tsp. salt and 1/4 tsp. pepper. Add in the chicken stock or broth. Stir everything until combined, making sure the chicken is submerged in the liquid. 3. Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds. 4. Remove the chicken from the pan and place in another bowl. Soften/melt cream cheese in the microwave and then add to the slow cooker. Cover slow cooker and let stand while shredding the chicken with two forks. Once the chicken is shredded, leave it in the bowl for now. 5. Using a whisk, briskly whisk the cream cheese into the chili until it is smooth and completely incorporated. Once it is incorporated, add the shredded chicken back into the crockpot and gently stir. Add in cilantro and lime juice if using and stir through. Taste and adjust chili adding more salt/pepper as needed. 6. Ladle chili into bowls and serve with desired toppings. Add handfuls of cheese to your bowl, sour cream, lime juice, tortilla strips... 7. Leftovers will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don't boil the chili or reheat it at a high temperature; this can cause the ingredients to separate or curdle. Because of all of the dairy in this chili, it does not freeze well.