Put the chicken breasts at the bottom of the slow cooker.
Put the chopped onion, crushed garlic, white beans, navy beans, corn, diced tomatoes with green chilies, chopped green chilies, cumin, chili powder, oregano, and smoked paprika into the mix.
Add the chicken broth until all the ingredients are covered.
Place a lid on the pot and cook the chicken on low for 6-8 hours or on high for 3-4 hours until it is fully cooked and tender.
Take out the chicken breasts from the slow cooker and pull them apart using two forks.
Put the shredded chicken back in the slow cooker.
Mix the softened cream cheese and heavy cream until smooth and creamy.
Add salt and pepper to your liking.
Serve the dish hot and add fresh cilantro on top if you like.
Different Types and Advice
To make it spicier, include some chopped jalapeño when you add the rest of the vegetables. You can also use boneless, skinless chicken thighs instead of chicken breasts for a tastier dish. If you like your chili thicker, you can crush some of the beans before putting them in the slow cooker. For a healthier option, substitute heavy cream with Greek yogurt.
