Line a small baking sheet with foil. Turn on the broil setting on the oven. Evenly space out the Jalapeño Pepper (3) on the sheet tray. Place the sheet tray on the highest rack in the oven.
Roast the jalapeños until the skins brown and blister, turning over as needed to get all the sides roasted, about 15 minutes.
Place the Canned Roasted Green Chiles (1 cup) in a small bowl and cover tightly with plastic wrap. Allow the chilies to come to room temperature; the trapped heat will make the skins easier to peel. Once cooled, remove the skin and stems. Set the jalapeños aside.
In a large microwave-safe bowl add Olive Oil (2 tablespoon), Yellow Onion (1 1/2 cup), Garlic (4 clove), and Ground Cumin (1 tablespoon). Stir to combine. Cook in the Panasonic Microwave Oven for 3 minutes, stir and cook another 2 minutes until onions are tender. Add to slow cooker.
Add the Boneless, Skinless Chicken Breast (1.25 pound), Canned Roasted Green Chiles (1/2 cup), Canned Corn (1 1/2 cup), Canned White Beans (1 cup), Unsalted Chicken Stock (1/2 cup) the slow cooker.
In a blender, puree Canned Roasted Green Chiles (1/2 cup), roasted jalapeños, Canned White Beans (1 cup), and Unsalted Chicken Stock (1/2 cup) until smooth, 45 seconds. Add to the slower cooker.
Add Kosher Salt (1 1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the slow cooker. Cover and cook on high for 3 hours, low for 6 hours.
Remove the chicken and shred or cut into cubes. Add back to the slow cooker and stir to combine. Taste chili and season with more salt and pepper as needed. Serve with toppings as desired. Cooking results may vary depending on microwave oven used.