Family Tested & Approved
chicken breast, diced
Wash beans, cover with water, and soak overnight.
Place beans in a 5-quart crock pot with the chicken stock.
In a skillet, melt butter and sauté chicken and veggies until chicken is done.
Transfer all to the crock pot, using a bit of chicken stock to deglaze the pan (you really want this as it adds just another depth of flavor to your chili)
Cook on low for 6-hours, covered.
Just before serving, add cream cheese and let it melt for about 15-minutes and then stir it through your chili.