Crock Pot Crazy Part 2: White Chicken Chili

On Friday night, the sister missionaries called me and asked if I was willing to make lunch for General Conference at the church between sessions on Sunday. I knew what I wanted to make! I've had this recipe in various permutations, and this one was pretty delicious. 

White Chicken Chili

2 pound boneless, skinless chicken breasts 
2 med onion chopped 
3 tsp garlic powder or 4 cloves fresh garlic minced
4 cans great northern beans, rinsed and drained
24 oz chicken broth
4-6 cans chopped green chilies
2-4 tsp salt
2 tsp cumin
2 tsp dried oregano
1 tsp pepper
1/4-1/2 tsp cayenne pepper
2 cup sour cream
1 cup whipping cream
1 cup shredded pepper jack cheese 

In a slow cooker (mine is 7 quarts) place chicken breasts (fresh or frozen) add chopped onion, garlic, beans, green chilies  chicken broth and all spices. Do not add sour cream or whipping cream. Stir the mixture around a bit to incorporate dry spices. Cook on low for 5-7 hours. Remove chicken to cutting board and shred into bite size pieces. Stir back into slow cooker. In small bowl whisk together sour cream and whipping cream until smooth. Whisk the cream mixture into the crock pot with other ingredients. Let the soup cook until heated through. Right before serving stir in shredded cheese. 

This is YUMMY (Probably partially because of the cream, let's be honest here). But it was great! I stuck it in the crock pot, went and watched the morning session, shredded the chicken, added the cream, and Yum! Everyone asked for the recipe.