Step 1

Wash beans. Cover with water and soak overnight.

Step 2

Place beans in a 5-quart Crock Pot with the chicken stock.

Step 3

In a skillet, melt butter. Sauté chicken and veggies until chicken is done.

Step 4

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).

Step 5

Cook on low for 6-hours, covered.

Step 6

Just before serving, add cream cheese and let it melt for about 15-minutes.

Step 7

Then stir it through your chili.