Description
This Slow Cooker White Chicken Chili is a creamy, comforting dish featuring tender chicken breasts simmered with white beans, green chilies, and aromatic spices. Finished with a rich butter and flour-based sauce, it’s perfect for a cozy meal topped with shredded Monterey Jack cheese, sour cream, crispy tortilla strips, fresh cilantro, and a squeeze of lime.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 small yellow onion, chopped
- 2 cans (14 ounces each) white beans, drained
- 2 cans (4 ounces each) diced green chilies
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon black pepper
- 1 ½ teaspoons salt
Sauce Ingredients
- 1/2 cup salted butter
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
Toppings
- Shredded Monterey Jack cheese
- Sour cream
- Tortilla strips
- Fresh cilantro
- Fresh lime juice
Instructions
- Cook the Chicken and Base: Place the chicken breasts in the bottom of a greased 7-quart slow cooker. Add chopped onion, drained white beans, diced green chilies, chicken broth, chili powder, cumin, black pepper, and salt on top of the chicken. Cover with the lid and cook on low heat for 4 to 6 hours until the chicken is tender and fully cooked.
- Remove and Set Aside Chicken: Carefully take the chicken breasts out of the slow cooker and place them on a cutting board. Set aside.
- Prepare the Creamy Sauce: In a medium saucepan over medium heat, melt the salted butter. Once melted, whisk in the flour continuously to form a roux. Slowly pour in the milk while whisking constantly until the mixture thickens, becomes creamy, and fully combined, about 5 minutes.
- Add Sauce to Slow Cooker: Pour the thickened milk mixture into the slow cooker and stir well to combine with the base ingredients.
- Shred Chicken and Recombine: Shred the cooked chicken breasts using two forks and return them to the slow cooker. Stir gently to mix everything evenly.
- Final Cooking and Thickening: Cover the slow cooker again and cook on low for another 20 to 30 minutes until the chili thickens to your preferred consistency.
- Serve and Garnish: Serve the white chicken chili in individual bowls and top with shredded Monterey Jack cheese, sour cream, tortilla strips, fresh cilantro, and a squeeze of fresh lime juice to brighten the flavors. Enjoy your hearty meal!
Notes
- Cooking time may vary slightly depending on your slow cooker’s actual temperature settings.
- For a spicier version, add diced jalapeños or extra green chilies.
- The thickening sauce can be made with whole milk or milk alternatives, but consistency may vary slightly.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.
- Feel free to garnish with avocado slices or chopped green onions for extra flavor and texture.
