Slow-Cooker White Chicken Chili
['2 pounds boneless, skinless chicken thighs', '1 1/2 large onions, finely chopped', '1 medium jalapeño, seeded, finely chopped', '4 garlic cloves, finely chopped', '2 (4-ounce) cans diced green chiles, preferably "fire-roasted"', '2 teaspoons ground cumin', '1 teaspoon ground coriander', '3 teaspoons kosher salt, plus more', '1/2 teaspoon freshly ground pepper, preferably white, plus more', '6 cups homemade chicken stock or low-sodium chicken broth', '1 1/2 cups frozen corn, preferably "fire-roasted"', '3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed', 'Sour cream, cilantro, lime wedges, and cornbread (for serving)', 'A 6-quart (or larger) slow cooker; a resealable gallon-size freezer bag; a resealable quart-size freezer bag (if freezing)']
If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.
Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.
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