Bougie Recipe Swap - Cold Weather Comfort Food

Everyone has a food that makes them feel better on a cold or rainy or just not-so-great day. Someone came up with the apt term "comfort food". As the temperatures drop around most of the nation and Old Man Winter gets ready to make a complete nuisance of himself, I thought today would be a good day to talk food.

I'm quite the crockpot whiz in colder weathers. Soups, stews, slow-cooked meats - I'm all over it. The recipe I'll share today I originally received from @TiffanyNHouston and then I tweaked it for crockpot, swapped a few ingredients and here you go. It's error-proof, low maintenance and delicious.
White Chicken Chili - Crockpot
2 -3 lbs of boneless, skinless chicken breast (for added flavor, I marinate the chicken in fajita seasoning or you can buy preseasoned chicken fajita meat uncooked) cut in 1/2 inch squares
2 cans white (also called Great Northern) beans
3 tbspns crushed or minced garlic (fresh is best)
1 medium vidalia onion chopped
1 medium red onion chopped
2 tbspns extra virgin olive oil
1 can Rotel tomatoes hot (or mild if you don't want too much spice)
1 cup sweet corn
16 oz of chicken broth 
Seasonings (use below or one packet of McCormick's White Chicken Chili seasoning):
2 tsp ground cumin
1 1/2 tsp crushed dried oregano
1/4 tsp crushed red pepper flakes
1 tsp seasoned salt
1/2 tsp black pepper
pinch of flour or cornstarch 
Into large crockpot place olive oil and garlic. Layer chicken next, pour cans of beans (with liquid) over the top, add tomatoes, onions, corn. Pour broth over the top. Add seasonings, stir once. Turn crockpot on. If you want to cook overnight, put crockpot on low - takes four to six hours (eight if your crockpot is very slow). If you cook on High, it's done in two to four. Midway through, check the consistency of your chili. If it's running a little thin, add the pinch of flour or cornstarch and stir again. If it's too thick, add more broth. Your chicken should be cooked all the way through and your chili should look like a thick soup when it's done.  
I serve over brown rice with shredded sharp white cheddar and diced avocado - tortilla chips on the side. It's also good with sour cream, diced scallions, salsa and monterey jack. This dish feeds 12 - 15 hungry people. 
Enjoy, BougieLand! What's your favorite comfort food dish? Drink? Dessert? Do share.
(Next week on Bougie Recipe Swap - Holiday Favorites)