Load the slow cooker

• Add the diced onion, jalapeños and garlic to the slow cooker.
• Stir in the dried parsley, dried dill and paprika.
• Add the chicken thighs, cream cheese, chicken broth, salt and pepper.

Cook on high

• Cover and cook on high until the chicken is tender and cooked through.

Shred the chicken

• Remove the chicken from the slow cooker and shred it with two forks.
• Return the shredded chicken to the pot.

Add the beans, cheese and sauces

• Add the drained and rinsed white beans, shredded cheddar, buffalo sauce, salsa verde and chopped cilantro.
• Stir everything together until the cheese melts and the chili is smooth.

Serve

• Ladle the chili into bowls.
• Top with sliced avocado and extra cilantro.