Place the chicken breasts at the bottom of a slow cooker.
Add the diced onion, minced garlic, white beans, sweet corn, diced green chilies, chicken broth, ground cumin, dried oregano, chili powder, salt, and black pepper to the slow cooker.
Stir the ingredients in the slow cooker to combine them well.
Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
Add the softened and cubed cream cheese to the slow cooker. Stir well to combine and until the cream cheese is melted and incorporated into the chili.
Continue cooking on low heat for an additional 30 minutes, allowing the flavors to meld together.
Taste the chili and adjust the seasonings if needed.
Serve the white chili chicken hot, and garnish with chopped fresh cilantro, sliced jalapenos, avocados, shredded cheese, and sour cream, if desired.