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Slow Cooker White Bean Chicken Chili

This Little Goat went to Grillville
  • This Little Goat went to Grillville


4 servings


4 1/2 - 7 1/2 hours (depending on slow cooker settings)

active time

10 minutes



1 - 1 1/2 lb. boneless, skinless chicken breasts

3 Tbsp This Little Goat went to Grillville, divided 

Kosher salt 

1 yellow onion, diced

4 cloves garlic, minced 

2 15-ounce cans Great Northern or Cannellini beans, drained and rinsed

2 4-ounce cans diced green chiles (either hot or mild, I like to use one of each)

1 15-ounce can fire-roasted corn, drained

4 cups chicken broth 

4 oz. cream cheese, at room temperature  

1 lime

Cilantro leaves, avocado, tortilla strips, and/or shredded cheese, for serving



Add chicken breasts to the bottom of a 6-quart slow cooker. Season on both sides with 1 ½ Tablespoons This Little Goat went to Grillville spice and 1 teaspoon kosher salt.

Add in the diced onion, garlic, beans, chiles, corn and chicken broth. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is very tender and shreds easily.

Using tongs, remove the chicken and transfer to a large bowl or cutting board. Once cool enough to handle, shred using tongs or 2 large forks. Return to the slow cooker. Stir in the cream cheese, juice of 1 lime and remaining 1 ½ Tablespoons This Little Goat went to Grillville spice.

Cover and continue cooking over high heat, allowing the flavors to meld and mixture to thicken, about 10-15 minutes more. Season to taste with salt.

Ladle soup into bowls and top with fresh cilantro leaves, diced avocado, tortilla strips and/or shredded cheese. Serve warm.

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