WHITE CHILI

2-3 large chicken breasts (can use chicken strips) - frozen or thawed
1 medium red onion
2-3 garlic gloves, finely chopped
1 tablespoon vegetable oil
3-4 cans Great Northern Beans, rinsed and drained
1-2 cans chicken broth (enough to cover the mixture once in the crock pot)
2 (4 oz) cans chopped green chilies
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 cup sour cream **
1 cup heavy whipping cream **

Saute red onion and garlic in some olive oil until softened.  I did not do this step (as you will see from the picture below) and regret it because the onions were crunchy when everything else was tender.  Layer chicken on the bottom of greased crock pot, then add all other ingredients (EXCEPT sour cream, and heavy whipping cream - add these right before serving) stirring until all ingredients are incorporated.
  

Cook on low heat for 4 hours.  If chicken is fully cooked, you should be able to shred it easily in the crock pot.  Add sour cream and heavy whipping cream.  Stir and serve with shredded cheddar and tortilla chips on top.