The night before serving, combine the sausage, bacon, eggs, cream of chicken and cheddar should, milk, navy beans, green onions, chiles and cheddar cheese in a large slow cooker. Mix well and season to taste (I've found that absolutely no salt should be added). Set slow cooker to low heat and cook overnight; the chili will be ready to serve when you wake. Serve with crackers, over hash browns or breakfast rolls. ***1-2 hours total prep time and 6-8 hours total cook time***

Also take no credit for the original recipe as I found it on the internet!