My own JJ recipe for white chili...it hides in the crockpot cause its chicken! 1 1/2 to 2 lbs chicken tnds or breasts, sprinkle salt, pepper, 1/2 tsp cumin and garlic pwdr, slice up a block of 1/3 fat cream cheese, top with two cans beans of choice (I used red kidney beans), then toss in a 2 cups of frozen corn. Pour one large can of enchilada sauce over it all and cook on low for six hours. When done, break up the chicken and stir. Super yummy and not too spicy for the kiddos!