Many chicken soups lean on the classic broth-and-noodle formula, but this Mediterranean white chicken chili delivers a whole new kind of comfort. It’s hearty yet fresh, creamy yet light, and layered with flavors that go far beyond your typical bowl. With tender shredded chicken, white beans simmered in fragrant spices, and a finishing touch of lemon, dill, and crumbled feta, it strikes the perfect balance of cozy and zesty. Plus, it’s all done in the slow cooker, meaning you can set it, forget it, and return to a nourishing, flavor-packed meal.
Why This White Chicken Chili Stands Out
Classic white chicken chili often follows the Southwestern blueprint—beans, mild chili spices, and shredded chicken. While that version is undeniably delicious, this twist borrows inspiration from the bright flavors of the Mediterranean. Instead of relying solely on cumin and oregano, the recipe welcomes dill, tangy lemon, and creamy feta. These ingredients lift the dish from heavy comfort food into something refreshing and unexpected.
The slow cooker does the heavy lifting here. As the chicken, beans, and broth bubble away, the spices meld into a deeply savory base. By the time you’re ready to eat, all that’s left is shredding the chicken, adjusting seasoning, and adding those crave-worthy toppings.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients while building complex flavors.
Core Chili Base
- Chicken breasts: Boneless and skinless, they cook until fork-tender and easy to shred.
- White beans: Canned beans work perfectly, giving creaminess and protein. Cannellini or Great Northern beans are best.
- Chicken broth: Provides depth and body to the chili. Use low-sodium if you want more control over seasoning.
- Onion and garlic: The aromatic foundation for flavor.
- Spices: A blend of cumin, oregano, thyme, and salt lays down earthy, savory notes.
Mediterranean Flair
- Fresh lemon: A squeeze of juice brightens the entire dish just before serving.
- Dill: Adds a herbal, almost grassy freshness.
- Feta cheese: Salty, tangy, and slightly creamy when it melts into hot chili.
- Greek yogurt: Used as a topping, it mimics sour cream but with a lighter tang.
Optional Toppings
Chopped red onion, avocado slices, and crushed red pepper all bring extra color, flavor, and texture.
Step-by-Step Cooking Process
The beauty of this chili is in its simplicity. Once the prep is done, the slow cooker takes over.
Start by layering the chicken, beans, broth, onion, garlic, and spices into your slow cooker. Give everything a good stir to ensure the seasoning disperses evenly. Cover with the lid and cook on high for 4–5 hours or low for 6–7 hours.
When the cooking time is up, remove the chicken breasts and use two forks to shred them. At this stage, you can also use an immersion blender to puree part of the beans directly in the pot. This creates a naturally thicker, creamier chili without needing heavy cream. Add the shredded chicken back in, stir, and taste for seasoning.
Now comes the best part: serving. Ladle the chili into bowls, top with a squeeze of lemon, a sprinkle of dill, and a crumble of feta. Add avocado slices or a dollop of Greek yogurt for extra richness.
Why the Mediterranean Twist Works
Traditional white chicken chili is satisfying, but it can lean heavy with its cream and cheese base. By introducing Mediterranean elements, this version achieves balance. Lemon cuts through the richness, dill adds brightness, and feta provides a tangy depth without overwhelming the dish. It’s both comforting and refreshing—a combination that keeps you coming back for more.
Tips for the Best White Chicken Chili
- Use quality chicken broth: Since broth makes up the majority of the liquid, using a flavorful one makes a huge difference.
- Adjust thickness to your liking: Blend some beans for creaminess, or leave them whole for a chunkier consistency.
- Don’t skip the lemon: That squeeze of citrus at the end is what sets this chili apart.
- Top generously: The toppings aren’t just garnish—they’re integral to the flavor and texture.
Variations to Try
This recipe is wonderfully versatile, and you can easily tweak it to suit your taste or dietary needs.
- Make it spicy: Add jalapeños, canned green chilies, or a dash of cayenne to the base.
- Try a different protein: Swap chicken for turkey, ground chicken, or even chickpeas for a vegetarian version.
- Add extra vegetables: Bell peppers, zucchini, or spinach stir in beautifully during the last hour of cooking.
- Go dairy-free: Skip the feta and yogurt, and finish with avocado and fresh herbs instead.
What to Serve with White Chicken Chili
This chili can hold its own as a meal, but pairing it with the right sides makes it even more satisfying.
Warm pita bread or crusty artisan bread is perfect for dunking into the creamy broth. A simple side salad with cucumbers, tomatoes, olives, and olive oil ties back to the Mediterranean theme. For a heartier pairing, serve over a scoop of quinoa or rice to soak up the flavorful broth.
Storing and Reheating
One of the best things about this recipe is how well it stores. The flavors deepen after a night in the fridge, making it a great make-ahead option.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if it thickens too much. This chili also freezes well—portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating.
Why You’ll Love Making This in the Slow Cooker
While you can make chili on the stovetop, the slow cooker really shines here. It develops flavor without constant attention, and the low-and-slow cooking ensures tender chicken and perfectly cooked beans. It’s the ultimate hands-off dinner for busy weeknights, yet impressive enough for guests when served with beautiful toppings.
FAQs
Can I make this recipe on the stovetop instead of a slow cooker?
Yes. Simmer the ingredients in a large pot on low heat for about 45–60 minutes, then shred the chicken and stir it back in.
Can I use dried beans instead of canned?
You can, but they need to be cooked ahead of time. Add about 3 cups of cooked beans in place of the canned beans.
Is this chili spicy?
Not by default. It’s more savory and tangy. If you like spice, add crushed red pepper, chili flakes, or diced jalapeños.
Can I make this dairy-free?
Absolutely. Skip the feta and Greek yogurt, and use avocado and fresh herbs as your toppings.
What’s the best way to thicken the chili?
Blending a portion of the beans is the easiest way. Alternatively, let the chili simmer uncovered for 20–30 minutes if cooking on the stovetop.
Can I meal prep this recipe?
Yes! You can prep all the ingredients the night before, then simply dump everything into the slow cooker the next morning. It reheats beautifully, so it’s also perfect for lunches throughout the week.
Mediterranean White Chicken Chili
Ingredients
Chili Base
- 1.25 lb boneless skinless chicken breasts
- 2 cans (14.5 oz each) white beans such as cannellini or Great Northern
- 4 cups chicken broth low-sodium recommended
- 1 cup yellow onion chopped
- 2 cloves garlic chopped
- 1 tsp salt plus more to taste
- 1.5 tsp oregano dried
- 0.75 tsp thyme dried
- 1 tbsp cumin
Toppings
- 1 medium lemon cut into wedges for serving
- 1 medium avocado sliced, optional
- 0.5 cup Greek yogurt for topping
- 0.25 cup red onion finely chopped
- 2 tbsp fresh dill chopped
- 0.5 cup feta cheese crumbled
- crushed red pepper optional, to taste
Instructions
Slow Cooker Instructions
- Place chicken breasts, white beans, chicken broth, onion, garlic, salt, oregano, thyme, and cumin into the slow cooker. Stir to combine.
- Cover and cook on high for 4–5 hours or low for 6–7 hours, until the chicken is fully cooked and tender.
- Remove the chicken breasts and shred with two forks. Optionally, use an immersion blender to puree part of the beans in the slow cooker for a creamier consistency.
- Return shredded chicken to the slow cooker and stir to combine. Taste and adjust seasoning as needed.
- Ladle chili into bowls and top with a squeeze of lemon juice, fresh dill, feta, and any additional toppings like avocado, red onion, or Greek yogurt. Sprinkle with crushed red pepper if desired.
Notes
- For a creamier consistency, blend part of the beans directly in the pot with an immersion blender.
- Leftovers store well in the fridge for up to 4 days and can be frozen for up to 3 months.
- Don’t skip the lemon juice—it brightens and balances the chili perfectly.
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