1 1/4 lbs boneless skinless chicken breasts 2 15 oz. cans great northern beans or navy beans 12 oz. frozen sweet corn kernels 1 4 1/2 oz. can chopped green chiles 3 tbsp. chili powder 16 oz. chicken stock or chicken broth 8 oz. half and half or milk 1/2 tsp. cornstarch 1/2 cup chopped onion 1/2 cup sour cream
Dice the chicken into 1 inch cubes and place in bottom of a slow cooker. Add the beans, corn and onions. In a bowl, mix the chili powder, the peppers, half and half, broth, and cornstarch. Stir until well-mixed, then pour over the chicken. Cover and cook for 8-10 hours on low. Just before serving, stir in sour cream until blended.
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