1-First, place the 1 pound of boneless skinless chicken breasts, trimmed of excess fat, into your slow cooker. Season them with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, 3/4 teaspoon oregano, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper for that perfect spice mix. Next, add the diced yellow onion, 2 minced garlic cloves, 2 cans (15 ounces each) of great Northern beans (drained and rinsed), 2 cans (4 ounces each) of diced green chiles (one hot, one mild), 1 can (15 ounces) whole kernel corn (drained), 24 ounces low-sodium chicken broth, and a small handful of chopped fresh cilantro, then give everything a good stir.

2-Cook on low for 8 hours or on high for 3 to 4 hours until the chicken is tender. Once done, remove the chicken, shred it using two forks, and return it to the slow cooker. Stir in 4 ounces of softened reduced-fat cream cheese and 1/4 cup half and half, then cook on high for another 15 minutes to thicken and creamify the mixture. For faster options, simmer on the stovetop for 30 to 40 minutes or use an Instant Pot for 20 minutes plus depressurizing time.