1-First, place the chicken breasts at the bottom of the slow cooker and season them with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. This step helps the flavors seep into the meat as it cooks.

2-Next, add the diced yellow onion, minced garlic cloves, great Northern beans, diced green chiles, whole kernel corn, chicken broth, and chopped fresh cilantro; stir gently to combine everything evenly.

3-Cover the slow cooker and set it to low for 8 hours or high for 3-4 hours, letting the ingredients meld into a tasty chili. A slow cooker with at least a 4-quart capacity is recommended, though 6-quart works best to avoid any overflow.

4-After cooking, remove the chicken to shred it, then return it to the cooker. Stir in the softened reduced fat cream cheese and half and half, cover again, and cook on high for 15 minutes until the mixture becomes creamy and slightly thickened. For thicker chili, mix 1 tablespoon cornstarch with 2-3 tablespoons of liquid like milk, broth, or water and stir it in before the final cook.

5-Serve your creamy crockpot white chicken chili with optional toppings such as sliced jalapenos, avocado, sour cream, fresh cilantro, tortilla strips, or shredded cheese. You can adjust the recipe using leftover shredded turkey or add black beans for extra variety. For other methods, try stovetop simmering or pressure cooking to fit your schedule.