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Slow Cooker Thick and Creamy White Chicken Chili

  • Author: 365 Days of Slow Cooking
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x


Units Scale
  • 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


  1. 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.
  2. Remove the chicken from the slow cooker and place it on a cutting board. Let it rest.
  3. 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.
  4. Shred the chicken and stir it back into the slow cooker.
  5. Stir in sour cream and juice from lime. Season to taste (I added in salt and pepper and more cumin).
  6. 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