slow cooker white chicken chili + crouton dippers (Edit recipe)

for the white chicken chili:

1. first saute peppers & onions in a skillet for 8-10 minutes.
2. transfer cooked veggies to a slow cooker, then add in all ingredients except the cream cheese & greek yogurt.
3. cook on high for 3-4 hours or low for 6-8 hours OR until the chicken is cooked through (if using whole chicken breast, shred right before cooking).
4. right before serving, mix in cream cheese and greek yogurt.

for the veggie crou"tots:

1. preheat oven to 400.
2. in a microwave-safe bowl, add cauliflower rice & hash browns; microwave for 4-5 minutes.
3. allow to cool, then place in a cheese cloth & drain as much water as you can from the veggies.
4. in a bowl, whisk eggs, psyllium husk, salt, & pepper.
5. add veggies & cheese to egg mixture & combine well.
6. using a small cookie scoop, scoop mixture onto a baking sheet.
7. to form tots, grease hands with fat of choice & form into tots (re-grease hands every 5-6 tots).
8. bake for ~30 minutes; flipping halfway through.
9. to reheat or make crispier, air-fry for 8-10 minutes at 350.

for the quesadilla croutons:

1. heat a skillet with a little fat of choice.
2. to a tortilla, add cheese & another tortilla.
3. place in pan & cook over medium-high heat for 3-4 minutes per side or until golden & crispy.
4. set quesadilla on a cutting board & cut into bite size pieces for dipping into soup.