Slow-Cooked White Chili

2 pounds skinless, boneless chicken breast halves, cubed

1 (14.5 ounce) can chicken broth

5 (14 ounce) cans navy beans, rinsed and drained

2 (14 ounce) cans white corn, drained

2 (4 ounce) cans chopped green chilies

1 ½ teaspoons minced garlic

2 teaspoons ground cumin

1 ½ teaspoons red pepper flakes

1 teaspoon dried oregano

½ teaspoon salt

1 tablespoon dried minced onion, or to taste

Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.

Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.