Crockpot Mediterranean White Chicken Chili

Why You’ll Love This Recipe

This Mediterranean version of white chicken chili offers a fresh and vibrant flavor profile with the ease of crockpot cooking. It’s a healthy, protein-packed meal perfect for chilly days, meal prepping, or feeding a crowd. Plus, it’s full of fiber and made with clean, wholesome ingredients—all with minimal prep and cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Canned white beans (such as cannellini or great northern), drained and rinsed
• Chicken broth
• Onion (chopped)
• Garlic (minced)
• Sun-dried tomatoes (chopped)
• Kalamata olives (sliced)
• Diced green chilies (optional for heat)
• Ground cumin
• Dried oregano
• Paprika
• Salt
• Black pepper
• Fresh spinach or kale
• Cream cheese or Greek yogurt (for creaminess)
• Lemon juice
• Fresh parsley or dill (optional, for garnish)

Directions

1. Place the chicken breasts in the bottom of the crockpot.
2. Add chopped onion, garlic, white beans, sun-dried tomatoes, olives, green chilies (if using), cumin, oregano, paprika, salt, and pepper.
3. Pour in the chicken broth and stir to combine.
4. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and shreds easily.
5. Remove the chicken, shred it with two forks, and return it to the crockpot.
6. Stir in the cream cheese or Greek yogurt and fresh spinach or kale. Cook for an additional 10–15 minutes until the greens wilt and the chili becomes creamy.
7. Add lemon juice to brighten the flavors.
8. Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

Servings and timing

Serves 6
Prep time: 10 minutes
Cook time: 6–8 hours (low) or 3–4 hours (high)
Total time: 6 to 8 hours and 10 minutes

Variations

• Spicier Version: Add more diced green chilies or a pinch of red pepper flakes.
• Vegan Option: Use vegetable broth, skip the chicken, and add extra beans or chickpeas.
• Extra Creamy: Add a splash of heavy cream or more cream cheese at the end.
• With Grains: Stir in cooked quinoa or brown rice for a heartier texture.
• No Olives: If you’re not a fan, just omit them or replace with capers for a briny kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—store in freezer-safe containers for up to 2 months.

To reheat, microwave in short bursts, stirring in between, or reheat on the stovetop over medium heat until warmed through. Add a splash of broth or water if it thickens too much.

FAQs

Can I use rotisserie chicken?

Yes, add it during the last 30 minutes of cooking since it’s already cooked.

Are sun-dried tomatoes necessary?

They add rich, sweet-tart flavor, but you can leave them out or replace them with roasted red peppers.

What kind of white beans work best?

Cannellini and great northern beans both work well due to their creamy texture.

Can I make this on the stovetop?

Yes, simmer all ingredients in a pot for 30–40 minutes, then shred the chicken and stir in greens and cream.

Is this chili spicy?

It’s mild as written, but you can increase the heat by adding chilies or cayenne pepper.

Can I use frozen spinach?

Yes, thaw and squeeze out excess moisture before adding near the end of cooking.

How do I make it dairy-free?

Skip the cream cheese or yogurt and use a dairy-free alternative or coconut milk for creaminess.

What toppings go well with this chili?

Try crumbled feta, extra olives, lemon zest, or chopped fresh herbs.

Can I double the recipe?

Yes, just ensure your crockpot is large enough to handle the increased volume.

Will the olives overpower the dish?

No, they add a subtle briny flavor that complements the Mediterranean theme, but you can adjust the quantity to taste.

Conclusion

Crockpot Mediterranean White Chicken Chili is a flavorful, nutrient-packed twist on a classic comfort food. With its creamy texture, bright Mediterranean ingredients, and simple slow-cooked method, it’s a perfect meal for cozy dinners or healthy make-ahead lunches. Once you try it, this recipe is sure to become a regular favorite in your rotation.

Crockpot Mediterranean White Chicken Chili

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Crockpot Mediterranean White Chicken Chili is a creamy, protein-rich slow cooker meal packed with white beans, tender chicken, and bold Mediterranean flavors like olives, sun-dried tomatoes, and fresh herbs.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6–8 hours (low) or 3–4 hours (high)
• Total Time: 6 to 8 hours and 10 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

1. 1.5 pounds boneless, skinless chicken breasts or thighs
2. 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
3. 4 cups chicken broth
4. 1 medium onion, chopped
5. 3 cloves garlic, minced
6. 1/2 cup sun-dried tomatoes, chopped
7. 1/3 cup Kalamata olives, sliced
8. 1 can (4 oz) diced green chilies (optional)
9. 1 teaspoon ground cumin
10. 1 teaspoon dried oregano
11. 1/2 teaspoon paprika
12. 1 teaspoon salt (or to taste)
13. 1/2 teaspoon black pepper
14. 2 cups fresh spinach or kale
15. 4 oz cream cheese or 1/2 cup Greek yogurt
16. 1 tablespoon lemon juice
17. Chopped fresh parsley or dill (optional, for garnish)

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Instructions

Place the chicken breasts in the bottom of the crockpot.

1. Add onion, garlic, white beans, sun-dried tomatoes, olives, green chilies (if using), cumin, oregano, paprika, salt, and pepper.
2. Pour in chicken broth and stir to combine.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender.
4. Remove chicken, shred with two forks, and return to the crockpot.
5. Stir in cream cheese or Greek yogurt and fresh spinach or kale. Cook for an additional 10–15 minutes until greens wilt and chili becomes creamy.
6. Add lemon juice, stir, and adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley or dill if desired.

Notes

1. Use thighs for a richer flavor and more tender texture.
2. Add red pepper flakes for extra heat.
3. For a dairy-free version, use coconut milk or a plant-based yogurt alternative.
4. This recipe freezes well for up to 2 months.
5. Garnish with feta cheese or lemon zest for added flavor.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 370
• Sugar: 4g
• Sodium: 790mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 85mg