Hearty Slow Cooker Chicken and White Bean Chili

1. Melt Butter and Cook Onion

Melt the butter in a large Dutch oven over medium heat until it's fully melted and begins to bubble. Add the finely chopped onion and a pinch of kosher salt, and cook for about 8 minutes until the onion is softened and translucent, stirring occasionally.

2. Add Garlic, Jalapeño, and Spices

Add the finely chopped garlic and minced jalapeño, cooking for about a minute until they become fragrant. Then, stir in the chopped green chiles, ground cumin, onion powder, dried oregano, and ground cayenne, allowing the spices to release their flavors for about 1-2 minutes.

3. Transfer to Slow Cooker

Transfer this aromatic mixture to your 5- to 8-quart slow cooker. Season the boneless, skinless chicken thighs with a bit of kosher salt and add them to the slow cooker. Pour in the chicken stock and add the drained and rinsed great Northern beans. Stir everything together, then cover and cook on low for 4-6 hours, allowing the chicken to become tender and the flavors to meld beautifully.

4. Shred Chicken and Add Corn

Use two forks to shred the chicken directly in the slow cooker. Stir in the frozen corn and let it cook for an additional 10 minutes until it's warmed through.

5. Finish and Serve

Stir in the chopped fresh cilantro (if using) and the lime juice, then season with kosher salt to taste. Serve the chili hot, topped with pickled jalapeño slices, sliced scallions, cubed avocado, and a dollop of sour cream.