Description
A comforting and flavorful Mediterranean twist on classic chili made with tender chicken, white beans, and vibrant herbs.
Ingredients
- 1.25 lb boneless, skinless chicken breasts
- 2 (14.5 oz) cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup chopped yellow onion
- 2 cloves garlic, chopped
- 1 tsp salt
- 1½ tsp dried oregano
- ¾ tsp dried thyme
- 1 tbsp ground cumin
- Lemon wedges
- Avocado slices
- Greek yogurt
- Chopped red onion
- Fresh dill
- Crumbled feta
- Crushed red pepper flakes
Instructions
- Place the chicken breasts, white beans, chicken broth, chopped onion, garlic, salt, oregano, thyme, and cumin into your crockpot.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is cooked through and tender.
- Once ready, carefully remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken back to the pot.
- Give everything a good stir, and you’re ready to serve warm!
- Top each bowl with your choice of lemon juice, creamy avocado, Greek yogurt, feta, and crushed red pepper flakes.
Notes
This chili gets better the next day and is perfect for meal prep. Store leftovers in airtight containers; they can be refrigerated for up to four days or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean