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Crockpot Mediterranean White Chicken Chili Ever

Crockpot Mediterranean White Chicken Chili Ever

Discover the simple joy of a hearty, flavorful meal with this Crockpot Mediterranean White Chicken Chili Ever, an effortlessly delicious and satisfying dish perfect for busy weeknights. This recipe offers a delightful twist on traditional chili, bringing vibrant Mediterranean flavors to your slow cooker for a truly convenient and exceptionally tasty experience.
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Prep Time 15 minutes
Cook Time 6 minutes
Prep Time 15 minutes
Servings: 6 servings
Course: Chili
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 4 cups low-sodium chicken broth
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup sun-dried tomatoes (oil-packed), drained and chopped
  • 1/2 lemon juice of
  • salt and freshly ground black pepper to taste
Optional garnishes
  • crumbled feta cheese
  • fresh parsley
  • a dollop of Greek yogurt or sour cream
  • toasted pita bread

Equipment

  • 6-quart (or larger) Slow Cooker
  • Cutting board
  • Two forks

Method
 

  1. Place the chicken breasts or thighs in the bottom of your 6-quart or larger slow cooker.
    2 pounds boneless, skinless chicken breasts or thighs
  2. Scatter the rinsed and drained cannellini beans and Great Northern beans over the chicken. Add the can of diced green chilies (including the liquid), the chopped yellow onion, and the minced garlic.
    2 (15-ounce) cans cannellini beans, rinsed and drained, 1 (15-ounce) can Great Northern beans, rinsed and drained, 1 (4-ounce) can diced green chilies, undrained, 1 medium yellow onion, chopped, 2 cloves garlic, minced
  3. Sprinkle the dried oregano, dried thyme, ground cumin, and red pepper flakes (if using) evenly over the ingredients in the slow cooker.
    1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes
  4. Pour the low-sodium chicken broth over everything in the slow cooker.
    4 cups low-sodium chicken broth
  5. Stir in the pitted and halved Kalamata olives and the chopped sun-dried tomatoes.
    1/2 cup Kalamata olives, pitted and halved, 1/4 cup sun-dried tomatoes (oil-packed), drained and chopped
  6. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
  7. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
    2 pounds boneless, skinless chicken breasts or thighs
  8. Return the shredded chicken to the slow cooker. Stir in the fresh lemon juice. Season with salt and freshly ground black pepper to taste.
    1/2 lemon juice of, salt and freshly ground black pepper
  9. Ladle the Crockpot Mediterranean White Chicken Chili Ever into bowls. Garnish with your favorite toppings such as crumbled feta cheese, fresh chopped parsley, or a dollop of Greek yogurt. Serve hot with toasted pita bread for dipping.
    crumbled feta cheese, fresh parsley, a dollop of Greek yogurt or sour cream, toasted pita bread

Notes

This chili will remain fresh and flavorful in the refrigerator for up to 3 to 4 days. For longer storage, freeze for up to 2 to 3 months.
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