Slow Cooker White Chicken Chili

1 T. olive oil

2 lbs. boneless, skinless chicken thighs, trimmed

1 c. chopped red onion

1 T. minced garlic

1-1/2 t. ground cumin

1 t. dried oregano

2 c. unsalted chicken broth, divided

1 15-oz. o-salt-added Great Northern beans, drained and rinsed

2 4-oz. cans diced mild green chiles, drained

2-1/2 oz. one-third-less fat cream cheese, softened

2-1/4 t. kosher salt

1 c. thinly sliced green cabbage

1 medium avocado, halved and sliced

1/4 c. chopped fresh cilantro

Lime wedges

Heat oil in a large skillet over medium-high heat. Add half the chicken and cook until browned, 4-5 minutes. Turn and cook another 2 minutes. Transfer browned chicken to a 5-7-qt. slow cooker. Repeat process with remaining chicken (no need to add more oil).

Add onion, garlic, cumin, and oregano to skillet and cook over medium-high heat, stirring often, until onion is softened and spices are toasted, about 2 minutes. Stir in 1/2 c. chicken broth and remove from heat. Stir to loosen browned bits. Transfer mixture to slow cooker.

Stir beans, chiles, cream cheese, salt, and remaining 2-1/2 c. chicken broth into chicken mixture in slow cooker. Cover and cook until chicken is tender, about 3 hours on HIGH or 6 hours on LOW.

Remove chicken from slow cooker and let cool 5-10 minutes. Shred into bite-sized pieces using two forks. Stir mixture in slow cooker to incorporate all ingredients; stir in shredded chicken.

To serve, ladle chili into bowls. Top with cabbage, avocado, and cilantro. Serve with lime wedges.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 43.