Directions
1. Place chicken breasts in the bottom of your slow cooker.
2. Add the diced onion, minced garlic, white beans, corn, diced green chilies, chicken broth, ground cumin, chili powder, salt, black pepper, and paprika.
3. Stir to combine, then cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Once the chicken is cooked through and tender, remove it from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and stir in the sour cream and heavy cream until the chili is creamy and well combined.
6. Stir in the lime juice and let the chili cook for an additional 15-20 minutes on low.
7. Serve hot, garnished with chopped fresh cilantro and any additional toppings you like.
Variations & Tips
For a lighter version, you can replace the heavy cream with half-and-half or even omit it entirely. If you prefer a spicier chili, add a diced jalapeño with the other ingredients or use a combination of hot and mild green chilies. You can also use leftover shredded rotisserie chicken instead of raw chicken breasts to speed up the cooking process.
And for those in your family who might be picky about beans,
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