Description
Warm, creamy, and adventurous, this slow-cooker Mediterranean white chicken chili offers a cozy twist on a classic dish with bright, tangy flavors.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 large yellow onion, finely chopped
- 4–5 cloves garlic, minced
- 1 tablespoon olive oil (optional, for sautéing aromatics)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (4-ounce) can diced mild green chiles, undrained
- 1/2 cup sun-dried tomatoes (oil-packed), drained and roughly chopped
- 1 (14-ounce) can or jar artichoke hearts, drained and quartered or roughly chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 4 cups (32 ounces) low-sodium chicken broth
- 8 ounces cream cheese, cut into 1-inch cubes and softened
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- Juice of 1 fresh lemon
- Crumbled feta cheese (for garnish)
- Fresh parsley or cilantro, chopped (for garnish)
- Extra lemon wedges (for garnish)
- Warm crusty bread or pita chips (for dipping)
Instructions
- Pat the chicken dry and cut larger pieces in half. Set aside.
- Chop the onion and mince the garlic. Optionally sauté the onion in olive oil for 5–7 minutes, then add garlic for 1 minute, or add raw directly to the slow cooker.
- Rinse and drain the cannellini beans.
- Chop the sun-dried tomatoes, quarter or chop the artichoke hearts, and slice the Kalamata olives.
- In a small bowl, mix ground cumin, dried oregano, dried basil, smoked paprika, red pepper flakes (if using), salt, and black pepper.
- Soften the cream cheese at room temperature or warm gently, then cut into cubes.
- Layer the chicken in the bottom of the slow cooker, then add onions, garlic, beans, green chiles, sun-dried tomatoes, artichokes, and olives.
- Sprinkle the spice mixture over the ingredients.
- Pour the chicken broth over everything.
- Place the cream cheese cubes on top. Optionally stir gently.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender and reaches 165°F.
- Remove the chicken, shred it, and stir the chili base to incorporate the cream cheese.
- Add the shredded chicken back to the pot and squeeze in lemon juice. Season to taste.
- Adjust consistency if needed and serve garnished with feta and herbs, alongside bread or pita chips.
Notes
For a lighter version, substitute cream cheese with Greek yogurt. For a vegan option, use plant-based cream cheese and vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chili, slow cooker, Mediterranean, comforting, creamy, chicken