Slow-Cooker White Chicken Chili

, 8 h 30 min, Serves 4-6

A creamy white chili; spiced chicken slow-cooked with cannellini beans and green chiles, thickened with masa harina.

3 skinless, boneless chicken breasts (about 680 g)	Sprinkle spices over chicken	Add beans, chiles, garlic & broth	Cook on low 7-8 hrs	Remove chicken & shred	Return chicken, add masa mix & corn	Cook 30 min until thickened	Ladle; top with cheese & avocado, serve with lime
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 cans (425 g each) cannellini beans, drained and rinsed
2 cans (115 g each) chopped green chiles
2 garlic cloves, minced
480 ml low-sodium chicken broth
120 ml heavy cream	Mix cream & masa until smooth
2 tbsp masa harina
1 bag (285 g) frozen corn
grated monterey jack cheese, for topping
chopped avocado, for topping
lime wedges, for serving

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