Combine Ingredients. In the crockpot, add the chicken breasts or thighs, drained white beans, diced onion, minced garlic, diced green chilies, chicken broth, ground cumin, chili powder, dried oregano, paprika, salt, and pepper. Stir to combine.
Cook on Low. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken should be tender and easily shredded with a fork when done.
Shred Chicken. About 30 minutes before serving, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Add Corn. If you're using frozen corn, add it to the chili and let it cook for an additional 15-20 minutes, or until heated through.
Serve and Garnish. Ladle the white chicken chili into bowls and garnish with chopped fresh cilantro. Serve with optional toppings like sour cream, shredded cheese, avocado slices, and tortilla chips.