Mediterranean White Chicken Chili
Description
This Mediterranean White Chicken Chili is a cozy slow cooker meal that blends the heartiness of traditional white chili with the brightness of Greek-inspired flavors. Tender shredded chicken, creamy white beans, and fragrant spices simmer together until rich and satisfying. A finishing touch of lemon, dill, and feta adds a refreshing twist that sets this chili apart. Perfect for weeknights or meal prep, this dish is hearty, wholesome, and full of vibrant flavor.
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.