Add the shredded chicken meat to the bottom of the slow cooker.
Top with the white beans, green chiles, minced jalapeño, diced onion, minced garlic, sweet corn, dried thyme, dried parsley, salt, pepper, lime juice, lime zest, and red pepper flakes. Add chicken broth. Stir to combine.
Cover and cook on low for 5 to 6 hours or high for 3 hours.
When there are 30 minutes of cooking remaining, in a small cup mix cream and cornstarch until combined, and add the mixture to the slow cooker. Also, stir in sour cream and shredded cheese until melted and fully combined.
Cover and cook for extra 30 minutes on high.
Optional: using an immersion blender, puree a portion of the chili, about 1/2, to thicken it even more.
Serve with your favorite toppings.