Ingredients

• 6 cups cooked chicken (chunked)
• 4 cans white navy beans, rinsed and drained
• 1 can mild green chilies
• 3 cans chicken broth
• 2 tbs chicken base
• 1½ cups heavy cream
• 2 onions
• 2 minced cloves fresh garlic
• 1 cup Top the Tater®
• ½ stick butter
• 3 tbs sugar
• 1/3 cup flour
• 2 McCormick® White Chicken Chili Seasoning Packets
• 4 slices of Bongards® White American Cheese
• 4 slices of Bongards® White Hot Pepper Cheese

Instructions

1. I cook my chicken in chicken broth or buy it at Costco already done.
2. I put all the ingredients a crock pot - except the onions, garlic, sugar, and flour.
3. I caramelize the onions and the minced garlic in ½ stick of butter. Once they become transparent, I add the sugar and cook for about 10 more minutes.
4. I then add the flour to make a roux - cook for about 3 more minutes to get the flour taste out - stir constantly so it doesn't burn.
5. Add some of the chili mixture so it gets a slurry consistency, then add the mixture to the chili - 
   it will thicken as it cooks. You can add more chicken broth if it gets too thick for you.
6. I cook this for a good 3 hours on HIGH and then remove the lid for 1 more hour to thicken it up. Timing depends on how much you make - you can always turn it down and just let it simmer.