This is a super easy crockpot white bean chicken chili recipe that is filled with flavor. In this recipe, chicken is seasoned with Mexican spices, combined with white beans, onions, garlic, green chilies, and slow cooked all day.
In a small bowl, add the chili powder, paprika, cumin, cayenne pepper, pepper, and kosher salt. Mix well to combine.
Sprinkle the chicken with about half of the seasoning. Place the seasoned chicken breasts into the slow cooker.
Add the onion, garlic, jalapeno, white beans, green chilies, chicken stock, and the remaining seasoning.
Cover and cook on low for 6-8 hours, or high for 2-4 hours, or until the chicken is done and shreds easily.
Remove the chicken from the slow cooker to a plate, and shred by placing two forks back to back and pulling the meat apart. Return the shredded chicken to the crock pot.
Add lime juice, corn, sour cream and cheddar cheese to the crock pot and stir to combine. Cover and cook on high for 15 minutes, or until chili is thick and creamy. Serve with your toppings of choice. Makes 8 servings.
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months.
Optional Toppings: Shredded cheese, sour cream, avocado slices, tortilla chips, cilantro, green onion, jalapeno slices, and extra hot sauce for those who want more heat.