Cold-crashing does not *cause*, but emphasizes the real reason for chill haze, which is leftover proteins in the wort clumping together due to not having fallen out of suspension (hot break) during the boil. Finings like Irish moss added at the end of the boil will help the proteins coagulate. Along with a good hot break, a fast cold break (getting the wort chilled down as quickly as possible) will also help the proteins flocculate and settle out, giving you a clearer, tastier beer. Chilling in the brew kettle as opposed to in the fermenter will help leave more of the cold break material behind.