One of Adam’s favorites — a creamy slow-cooker white chicken chili with beans, corn, and green chiles. Makes a big pot, about six servings.

Ingredients: 1 pound chicken breast; 1/2 medium onion, diced; 1 can (7 oz) green chiles; 3 cans cannellini beans, drained and rinsed; 1 1/2 cups frozen corn; 1 teaspoon minced garlic; 2 teaspoons oregano; 1 teaspoon cumin; 1/2 teaspoon paprika; 1 teaspoon salt; 1/4 teaspoon pepper; 32 ounces low sodium chicken broth; 4 ounces cream cheese (half a block); 1/3 cup heavy cream.

How to make it: Put the onion, chicken, green chiles, beans, corn, garlic, and spices in the slow cooker and pour the broth over everything. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4), until the chicken is tender. Lift the chicken out, shred it with two forks, and return it to the pot. Stir in the cream cheese (cut in cubes) and the heavy cream, cover, and cook 20 to 30 more minutes, stirring once or twice, until the cream cheese melts in smooth. Serve hot.