Add chicken breasts to bottom of slow cooker,
top with salt, pepper, cumin, oregano, chili
powder, and cayenne pepper.
Top with diced onion, minced garlic, great
Northern beans, green chiles, corn, chicken
broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH
for 3-4 hours.
Remove chicken to large mixing bowl, shred,
then return to slow cooker.
Add cream cheese and half and half, stir, then
cover and cook on HIGH for 15 minutes, or until
chili is creamy and slightly thickened.
Stir well and serve with desired toppings.
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