Mindy's White Bean Chicken Chili

Now I need to give credit for this recipe where it's due, and that would be to my friend Mindy Mae. She gave this recipe to me years ago and it's become a staple in our house since. I've made slight adjustments to fit my own tastes, but it's essentially the same.
Thanks Mindy :)

Mindy's White Bean Chicken Chili

1 pound Chicken
6 cans of Great Northern White Beans or four cups dried beans (make adjustment if using dried)
2 cups low sodium chicken broth
2 small cans of diced green chilis
1 onion chopped
1 tablespoon chopped garlic
salt and pepper
1/8 tsp cayenne
1 cup sour cream
1/2 cup heavy whipping cream

I like to make this in a slow cooker, but it can be made in a pot in less than 45 min.

In a slow cooker . . .
add bite size pieces of raw chicken, cans of beans (beans only, no liquid), broth, chilis, onion, garlic, salt and pepper, and cayenne at low heat and cook all day (or at least 4 hours). If you are using dried beans, let them sit in a bowl of water over night then drain extra water and add same ingredients.
Once cooked and just before serving, add sour cream and whipping cream and stir until creamy and well combined. If you are making this for children, you may want to decrease the amount of cayenne or omit it entirely.

In pan over stove . . .
Over medium heat add a small amount of olive oil into pan and add onion. Cook onion for five minutes, then add garlic and cook for 30 seconds. Add chicken and cook for another five min. Then add beans (without liquid), broth, chilis, salt and pepper, and cayenne. Simmer for 30 minute. Before serving add sour cream and whipping cream and stir until creamy.

Note: If you add the liquid from the canned beans, it will be too runny. You want it a tad thick.