Crockpot Creamy White Chicken Chili

This recipe seems good. I used dried beans instead of canned and when it was "done" the beans were still a little firm, so I have it cooking for some additional time to soften them up. Next time I think I'll use canned beans so that they are soft, or presoak the beans so that they are nice and soft. But the flavor was really good. The original version is here.

Crockpot Creamy White Chicken Chili
1 lb. boneless, skinless chicken breast, cubed
1 onion, chopped
2 chicken bullion cubes
2 15-1/2 oz. cans Great Northern beans, drained and rinsed
1 can corn
1-1/2 t. garlic powder
1 t. salt
1 t. ground cumin
1/2 t. dried oregano
8-oz container sour cream
2 T. all-purpose flour
1/2 pt. whipping cream (I used light cream)

Put chicken, onion, bullion cubes, beans, corn, garlic powder, salt, cumin, and oregano in crockpot. Add water to cover. Cook on low for 8 hours. Mix flour and sour cream together and add to crockpot, along with whipping cream. Turn crockpot to high and cook for additional 30 minutes. Serve!