Start by gathering all your ingredients and prepping them. Chop the onion, mince your garlic, and dice the jalapeño if you’re using it. Rinse and drain the beans and corn. This step ensures you’re fully ready before you begin layering the flavors in your slow cooker.

Add the chicken breasts to the bottom of the slow cooker first. This allows them to absorb all the rich flavors as they cook. Then, layer in the cannellini beans, corn, diced onion, garlic, jalapeño, chicken broth, and the seasonings (cumin, chili powder, smoked paprika, salt, and pepper).

Stir everything gently to combine. Leave the heavy cream or cream cheese aside for now.

Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The slow, steady heat allows the flavors to meld together beautifully while making the chicken fall-apart tender.

Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. It should shred easily after cooking this long. Stir the shredded chicken back into the chili.

About 30 minutes before serving, stir in the heavy cream or cream cheese. This step transforms the broth into a creamy, luscious texture that sets white chicken chili apart.

Give the chili a quick taste and adjust the seasoning as needed. Add more salt, a sprinkle of chili powder, or a dash of lime juice to brighten up the flavors.

Ladle the chili into bowls and top with your favorite garnishes. Fresh cilantro and diced avocado add freshness, while tortilla chips bring some crunch. Serve with cornbread or a warm crusty loaf for a complete meal.