Slow Cooker Thick and Creamy White Chicken Chili–an indulgent white chili recipe with green chiles, onion, chicken breasts, and white beans. Win your next chili cook-off with this recipe.
Get the INSTANT POT version of this recipe
Slow Cooker Thick and Creamy White Chicken Chili
I have 6 sisters. Sometimes my mom and sisters get texting and a lot of the time it’s about food. Food we are trying and food we like. Food food food. Someone mentioned they made a white chicken chili recipe for a work party and won the chili cookoff. I, of course, asked which recipe she had used and she pointed me to a white chicken chili recipe that’s made on the stove top with rotisserie chicken. She asked me if I could convert it into a slow cooker recipe. Could I? Could I? Well if anyone could, it’s me. Not trying to brag but it’s true. It’s kind of my thing…figuring out how to make regular recipes into slow cooker recipes. The recipe below is the results of my experiment. The original recipe included 1 1/2 cups of cheese in the soup but I felt that was a little overkill. It’s fine with just a little cheese sprinkled on top. I also felt that it was lacking acidity and something needed to bite through the creaminess. That’s why I added the lime juice. I think you’ll love this recipe. It’s not something I would make every day because it’s quite indulgent–butter and sour cream and cheese. But it’s seriously so good.
More slow cooker chili recipes
Slow Cooker Pepperoni Pizza Chili–your kids favorite food in chili form!
Creamy and Skinny Taco Chili Soup–stick to your diet and have a little comfort in a bowl.
Green Chicken Chili with Avocados–I love the flavor of this chili thanks to the sweet and tart tomatillos.
Healthy Ground Turkey Lentil Chili–this is one that I make often…healthy and filling.
Broth-based White Chicken Chili–this is a white chicken chili that is broth based but still full of flavor.
And more from other bloggers: 3-bean vegetarian chili from the Cookin Canuck, black bean pumpkin turkey chili from Ambitious Kitchen, ground beef and refried bean chili from Kalyn’s Kitchen.
What Slow Cooker Did You Use?
For this Slow Cooker Thick and Creamy White Chicken Chili I used my 6 quart oval Kitchenaid slow cooker. I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Thick and Creamy White Chicken Chili
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- 1 medium yellow or white onion, finely diced
- 2 lbs boneless skinless chicken breasts
- 2 (14 oz) cans white beans, drained
- 2 cups chicken broth
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1/2 tsp black pepper
- 2 tsp salt
- 2 (4 oz) cans chopped green chiles
- 1/2 tsp tabasco sauce, optional
- 1/2 cup butter
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup sour cream
- 1 lime, juiced
- 1/2 cup grated Monterey jack cheese, for serving
- Cilantro, for serving
- Combine onion, chicken, beans, broth, chili powder, cumin, pepper, salt, green chiles and tabasco sauce in the slow cooker. Cover and cook on low for 4-6 hours, or until chicken is very tender.
- Remove the chicken from the slow cooker and place it on a cutting board. Let it rest.
- Start melting butter in a large pan on the stove over medium heat. Once the butter is melted, whisk in flour, a tablespoon at a time. Add in the milk, about a half cup at a time, and whisk. The mixture will become thick and creamy. Add the mixture to the slow cooker and stir.
- Shred the chicken and stir it back into the slow cooker.
- Stir in sour cream and juice from lime. Season to taste (I added in salt and pepper and more cumin).
- Ladle into bowls and top with grated cheese and cilantro.
I used my 6 quart slow cooker for this recipe.
- Category: Chili
- Method: Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This was delicious. I actually just threw everything into a pot on the stove instead of using the crockpot. I let everything simmer before I added the roux mixture and sour cream at the end. I also added corn. My kids loved it!
Thanks for sharing your experience making it on the stove! I’m sure that will be helpful to others.
Did half of this, but still used the 2 cups of broth. Was amazing. Super creamy and flavorful!
So glad you liked it Bridgett!
I used frozen diced rotisserie chicken and halved the recipe in my 3qt IP Mini. I set it to Low and just let it go for the day. I subbed heavy cream in the roux since I was out of milk and the chili didn’t care. It was so good! Hubs said it’s a keeper. I love the flavor to effort ratio with leftover chicken.
Thanks for another easy winner, Karen!
You’re welcome Sandy!
1/2 bag of frozen sweet corn was a perfect addition to this chili. Everyone I have made this for absolutely loves it!
Great idea! I love corn.
I have made this a couple times and it is a huge hit!!! I’m making it now and this time I thought I would add sweet corn. Can’t wait to see how it turns out.
Fantastic!! Everyone loves it.
Glad to hear it Jennifer!
Ken G says
oops forgot to Rate
Ken G says
A friend of mine made this and myself and everyone loved it (I think I loved it more 🙂 . I asked for the recipe he sent me this link. Can this be adapted for the insta Pot? Would be great if I’ve pushed for time and wanted to make this.
Yes here is the IP version: https://www.365daysofcrockpot.com/instant-pot-creamy-white-chicken-chili/
A new favorite!
Loree Faherty says
This is delicious! I used one can hot green chilis and one can mild and I only needed 3 out of the four chicken breasts. I pureed about a cup of beans after the chili had been cooking for about three hours. This made the chili thick enough so I didn’t need the butter, flour or milk. I added the sour cream. cheese, lime juice and cilantro to each bowl instead of the crockpot. The flavor was wonderful!
PS – the chicken was tender after three hours on low. I think it would have been dry if I cooked it for 4-6 hours.
Hello Loree did you just set aside 1 cup of beans to puree? Would I add the puree towards the end? Thank you!
I made this exactly as your recipe stated and my boyfriend LOVED it. He’s the chef in the house, so impressing him was the most exciting. He even said it was his new favorite thing to eat. Thanks for the great recipe!
YESSSS!!!! This is awesome Chelsea!
You saved my chili!!!
I got a white chili recipe from my personal trainer and it was a total bust! Was soup not chili at all. (Obviously she was trying to save me from all the calories=goodies). I looked up how to save the chili and came across this one. IT WAS THE EXACT SAME all the way up until the butter/flour/milk/sour cream part. So, I did that and added it…. AMAZING! It was such a hit in my house. Shhhh….My personal trainer can’t know about this! Ha!
LOL!!!!! I’ll will keep your secret 🙂
Any idea what I can do to make the soup creamy, but leave out the roux? I’m making this for a work party, and it would be helpful if this were gluten free!
I would cut out the butter and flour. then instead of milk I would use heavy cream. Mix in 4 Tbsp of cornstarch with the cream until smooth. Then stir a cup of the hot soup into the cream so that it won’t curdle. Stir the mixture into the slow cooker and let it thicken for 30 minutes on high setting.
Merideth B says
Did you try it? How did it go?
Use a flour that is gluten free, such as rice or almond flour! I make it that way because my friend is gluten free and is fine!
Hi! I want to make this for a work party. What are your cooking sugguestions?
Should I make it the night before and add in the sour cream portion in the morning and let it heat until lunch time?
I’m worried about cruddling. Thank you!
Yes that’s what I would do. Don’t add the sour cream until serving.
Do you drain the beans and chiles?
Drain the beans but not the chiles.
Jenny R. says
My goodness, this is an AMAZING dish! My first time making chicken chili. I followed the recipe only used boneless skinless organic chicken thighs. I served over brown rice with pepper jack cheese. Thank you for this recipe! It’s a keeper!
So glad you loved it! I really need to make this again soon 🙂
Made this last night in my crock pot and oh em geeee deeeelish!!!!! Any idea of the nutrition or calories per serving?
Probably you don’t want to know LOL!!! You can put the ingredients into this website and it will tell you: https://myfitnesspal.com/recipe/calculator
Can this be frozen after cooking?
Do you have instapot directions for this recipe?
yes it can be frozen and here is the instant pot version: https://www.365daysofcrockpot.com/instant-pot-creamy-white-chicken-chili/
Thank you. I saw the instapot version after I commented. Sorry 😐
Can I use half and half to make it more creamy ?
yes that would be fabulous!
Thanks !!! Just made it and it came out so rich and creamy, definitely add corn for a touch of sweetness 👍🏾😍7
Neera S says
I adjusted as follows to use my instantpot instead of a slow cooker and WOW!!
Followed basic initial recipe except
Used 4 cups chicken broth instead of 2
Used a can of corn
Used half a red onion
Used a McCormick white chili seasoning pack
Cooked on poultry setting for 15 mins and did a quick release
Then, Added ingredients as per this recipe except only half the butter, flour, milk mixture after I opened the pot. It was delicious!! Took about an hour from start to finish
The lime was a good call!! Thanks for the recipe
sounds so good!
I like the idea of adding sweet corn! I want to make this for some friends coming to visit but one of them can’t handle spicy due to health issues. Don’t want to compromise on taste. Any ideas or is the recipe fine on it’s own, maybe cut out Tobasco and cut down on chili powder?
yes that’s what I would do!
I am planning on trying this recipe this week, sounds delicious!
My question is can I substitute no fat greek yogurt for the sour cream to cut on the fat?
Sure. It won’t taste as good but you could do it!
I am making this a 2nd time by request. 🙂 I increased the amount it will yield to 12 by adjusting ingredients.
Glad you liked it!
Lori Bartkowski says
How can I make this a little healthier-like a substitute for butter?
Well, what I would do is mix the mix and the flour together in a bowl until smooth. Whisk it. Then pour that mixture into the pan and stir until it gets thick. Just leave out the butter all together. Then add the flour/milk mixture back into the pot. It won’t taste as good since butter is flavor but it will be less calories 🙂
Thank you for the awesome recipe! I made this last night and my husband and I loved it. We even ate it again for dinner tonight. Loved how creamy it was. I accidentally only bought one can of green chilies (used Hatch hot green chilies- yum) and didn’t have tobasco sauce so we used Chilula hot sauce- it turned out great. Will definitely make this again.
Yum I love this one 🙂
I just made this for the first time and I have to say, not only was it easy to make, but it tastes amazing. I’m in the military and I’m stationed in South Korea for a 1 year tour without my family. Back home my beautiful wife does most (all) of the cooking for our family of 5. So I’ve actually had to learn how to cook over the last 6 months as a matter of survival. I’m learning to be more at home in the kitchen and I can’t wait to get back to my family so I can give my wife a much deserved break with the cooking. Thank you for sharing such great food with us and thank you for making it simple enough that even a novice like me can still make it.
Wow Brandon! Thanks so much for sharing. Thank you for serving our country. So glad to hear you are learning more about cooking. Your wife will be so happy when you get back home!!
Momma Bear says
Adding that I made this last night and it’s AMAZING!! I added two more cans of beans because my twin two year olds love beans and this was definitely kid approved which is HUGE!! Thanks so much !!
Momma Bear says
Sometimes I can’t get dinner started early enough. How long would you reccomend to cook it for on high (or alternating between low and high to be done faster)
Thanks in advance !
You could cook on high for 3 hours!
Momma Bear says
Perfect thank you!!!
I want to make this for a gathering in two days. I am taking your suggestion to do 1 1/2 times instead of doubling so it will fit in my crockpot. Would it be okay to make it a day ahead and reheat the next day? Or could I start it early in the day on the day of the party and add the sour cream before I go to the party, then continue heating the chili at the party? I wasn’t sure how long I can keep cooking it after I add the sour cream. Does the sour cream curdle? Or does it cool down the chili a lot if added right before serving?
I would make it the day of the party. Add the sour cream and then turn the crockpot to warm and keep it on warm during the party. It will be good on the warm setting for several hours.
This recipe is delicious. I made the beans fresh the night before just because I had them. Also I realized as I was adding the ingredients to my crock pot that I had run out of cumin so I substituted graham masala and it came out delicicious! I served or over rice and will definitely make again.
sounds good with the garam masala!
This was the best chili I’ve ever had!! Perfection! Thank you for the wonderful recipe.
Wow! What a compliment 🙂 Thanks Tammy.
Everyone loved this recipe. I used a rotisserie chicken and decided to sauté onions with spices and chicken on the stovetop before adding to the crockpot. I added all ingredients and cooked on low for 6 hours. Thank you I will definitely be making again.
That sounds so good! I’m glad you liked it!
I’ve really been into using my slow cooker lately and I’ve been dying to try a white chicken chili. This was the first one I found where I already had all the ingredients. It’s just me and my boyfriend at home so I knew I’d have a lot of leftovers, & my boyfriend LOVED it. I found him going in for a 3rd helping at around midnight standing infront of the fridge! He also took some leftovers to work the next day and all his coworkers want me to make this once a month for them! 😂 Needless to say the leftovers only lasted a day. What’s great is it didn’t take long to prep and it has always turned out great! I skipped the green chillies, but added sweet corn, loved it! Thank you so much, this is my go-to chili now! ❤️
I cheated and did this in the Instant Pot and it was delightful. Every white chicken chili recipe I tried was way too thin and watery – the flour/butter/milk concoction really did the trick to make this delightfully thick and creamy. I think I also substituted chicken thighs for the breasts, which made the chicken extra moist and tender.
My mouth is watering right now! Sounds awesome!!
Family really enjoyed this meal today. Thanks for sharing!
I’m so glad to hear!
So happy to hear, John!
I have a rotessorie chicken (cooked). Do I need to wait to put it in? I don’t want it to dry out.
It should be fine to add it in at the beginning. Because the chicken is surrounded with liquid it won’t dry out. Enjoy!
Will this fit in a 6qt crockpot if it is doubled?
that might be a tight fit! It’d be okay if you 1 1/2 times the recipe.
Thank you so much! That is very helpful!
I’m so glad.
the second time you put everything back in, how long should it cook in the slow cooker?
about 10 minutes on high should work!
Absolutely delicious! My family loves it! Very easy to make.
Hey Karen – Can alternate milk substitutes be used – like Cashew or almond milk? Also – can a 5% plain sheep milk yogurt be a substitute for the sour cream? Hoping to make this today. Thx. 🙂
Hi, I really cannot say for sure because I haven’t tried it but I bet it would be okay. Let me know how it goes!
I made this for a work chili potluck and it was a huge hit! The lime juice really made it shine. Thanks for this recipe.
Oh this is so great to hear! Thanks for the nice comment, Monica 🙂