Creamy White Chili

-slightly adapted from melskitchencafe.com

• 1 pound boneless, skinless chicken breasts
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder l
• 2 cans Great Northern Beans, rinsed and drained
•  1 1/2 cups chicken broth
• 2 cans (4 ounces each) chopped green chilies 
• 3/4 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, shredded cheese, and tortilla chips for topping

Place the chicken in the slow cooker (nope, don't have to cut them up--just put them in whole). Add everything else EXCEPT the sour cream and whipping cream (and toppings, duh), mix it around to make sure the spices get mixed in and cook on high for 3 hours (or low for 6).  Remove chicken, shred, and return to the crock pot. Whisk the sour cream and whipping cream together and add to the pot, whisking as you add. Continue to cook for a few minutes more until heated through. Serve with desired toppings.