Slow-Cooker White Chicken Chili

Ingredients

• 3 skinless, boneless chicken breasts (about 1 1/2 pounds)
• 1 tbsp. ground cumin
• 1 tbsp. ground coriander
• 2 tsp. dried oregano
• 1/2 tsp. paprika
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. kosher salt
• Black pepper, to taste
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 2 (4-oz.) cans chopped green chiles
• 2 garlic cloves, minced
• 2 c. low-sodium chicken broth
• 1/2 c. heavy cream
• 2 tbsp. masa harina
• 1 (10-oz.) bag frozen corn
• Grated monterey jack cheese and chopped avocado, for topping
• Lime wedges, for serving

Directions

1. 1Put the chicken breasts in a 6- to 8-quart slow cooker. In a small bowl, mix together the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a few grinds of pepper. Sprinkle the spices over the chicken.
2. 2Add the beans, green chiles, garlic, and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
3. 3Remove the chicken to a medium bowl and shred with 2 forks.
4. 4In a small bowl, combine the heavy cream and masa harina. Mix until smooth.
5. 5Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.