Place your crockpot on the counter. Spray it lightly with oil. This helps with easy cleanup later. Add the chicken breasts to the bottom. Lay them flat so they cook evenly.

Pour in the white beans, black beans and corn. Add chopped onion and garlic. Spread everything around the chicken. This helps flavors mix slowly as it cooks.

Sprinkle cumin, chili powder, paprika, salt and pepper over the ingredients. Pour chicken broth on top. Do not stir yet. Let the spices sit gently.

Cover the crockpot with the lid. Cook on low for six hours. The chicken will become very soft. Your kitchen will smell amazing.

After cooking, remove the chicken carefully. Use two forks to shred it. It should fall apart easily. Put the shredded chicken back into the crockpot.

Stir in sour cream and shredded cheese. Mix slowly. The chili will turn creamy and rich. Let it cook for ten more minutes.

While the chili rests, warm your cooked rice. Use white rice or brown rice. Fluff it with a fork so it stays light.

Spoon rice into bowls first. Add the white chicken chili on top. Finish with cilantro and a squeeze of lime.