Slow Cooker White Chili

Place the boneless chicken breasts at the bottom of the slow cooker.

Add the chopped onion, minced garlic, diced green chilies, ground cumin, ground coriander, salt, and black pepper over the chicken.

Pour in the low-sodium chicken broth and then add the canned white beans (with liquid).

Cover and cook on low for 6-8 hours or on high for 4 hours until the chicken is cooked through and easily shreddable.

Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the chili and stir to combine.

Serve the chili hot, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro.