Eu teria isso totalmente para todas as refeições!

1 pound boneless, skinless chicken breasts
1 small onion, diced
2 cloves garlic, minced
1 can (15 ounces) white beans, drained and rinsed
1 can (15 ounces) corn, drained
2 cans (4.5 ounces each) diced green chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup sour cream
1/2 cup heavy cream
Juice of 1 lime
Chopped fresh cilantro, for garnish
Directions
1. Place chicken breasts in the bottom of your slow cooker.
2. Add the diced onion, minced garlic, white beans, corn, diced green chilies, chicken broth, ground cumin, chili powder, salt, black pepper, and paprika.
3. Stir to combine, then cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Once the chicken is cooked through and tender, remove it from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and stir in the sour cream and heavy cream until the chili is creamy and well combined.
6. Stir in the lime juice and let the chili cook for an additional 15-20 minutes on low.
7. Sirva quente, guarnecido com coentro fresco picado e quaisquer coberturas adicionais de sua preferência.