Sort and wash beans. Place in large bowl. Cover with water 2 inches above beans; let soak overnight. Drain and pour beans into slow cooker.: Your hands will feel the smooth roundness of the beans as you sort them, removing any shriveled specimens or small pebbles, which prevents unpleasant surprises. Rinsing the beans under cool water until the water runs clear reduces dust and reduces off flavors. As they soak overnight, the beans swell and soften gently, which will lead to even cooking and a buttery interior. An important visual cue is that they should be plump and not wrinkled, signaling they absorbed sufficient water. A common mistake is using too little water during the soak, which can cause uneven hydration and lead to hard centers after the long cook. Soaking also shortens actual cook time, and helps produce a creamier texture in the final chili.
Add remaining ingredients to the slow cooker. Stir to combine. Cook on LOW 8-10 hours, until beans are soft.: When you add the dried minced onion flakes, chopped green chilies , frozen shoe peg white corn , garlic powder , cumin , oregano , cayenne pepper , chicken broth , and chopped cooked chicken , the pot will quickly become aromatic as the spices awaken. Stirring at this stage helps distribute seasoning throughout so every spoonful is consistent. Cooking low and slow allows the spices to mellow and the beans to collapse slightly into the broth, creating a silky mouthfeel. You will notice a gentle simmer and occasional soft bubbling as the flavors knit; the smell should be warmly spiced and savory. Avoid turning the heat too high to rush the process, which can toughen the beans or separate the half-and-half when added later. If the chili seems too thin toward the end of cooking, let it finish uncovered for a short period to concentrate flavors and thicken slightly.
Serve with additional cheese, cilantro, tomatoes, if desired.: As you ladle the chili into bowls, the steam will carry the rich scent of cumin and broth, and the surface may glisten slightly with creamy richness. Offering extra shredded Monterey Jack cheese lets guests personalize the creaminess as it melts on contact, while fresh garnishes introduce a bright contrast. When plating, stir gently so the hearty beans and shredded chicken are evenly distributed, which gives each bite a balance of textures. A common serving mistake is adding dairy too early under high heat, which can cause separation; instead, finish with garnishes and warm the bowls briefly if needed. If you plan to store leftovers, let the chili cool slightly before refrigerating, and reheat gently to preserve the texture of the half-and-half .
