Crockpot Mediterranean White Chicken Chili

Crockpot Mediterranean White Chicken Chili is the perfect fusion of flavors that brings together the comforting warmth of traditional chili and the vibrant, zesty taste of Mediterranean cuisine. This recipe is a culinary adventure, combining tender shredded chicken, creamy cannellini beans, smoky and slightly spicy seasonings, and the bright, herbaceous kick of Chermoula sauce.

Whether you’re looking for a hearty meal on a chilly evening or a dish that satisfies your love for bold, fresh flavors, this chili will quickly become a favorite in your household. Using a slow cooker not only enhances the depth of flavor but also makes this recipe incredibly convenient—just set it, forget it, and enjoy the mouthwatering aroma that fills your home.

This Mediterranean-inspired white chicken chili is versatile enough to fit a variety of occasions. It’s perfect for meal prepping, entertaining guests, or simply indulging in a comforting homemade meal. Plus, it’s packed with protein, fiber, and nourishing ingredients, making it both delicious and nutritious. Let’s dive into everything you need to know to make this incredible recipe step-by-step.

Overview of the Recipe

This Crockpot Mediterranean White Chicken Chili is unique because it fuses two culinary traditions—Tex-Mex and Mediterranean—into a single, flavorful dish. The base of the chili includes classic ingredients like chicken, cannellini beans, and corn, but it’s elevated with Mediterranean-inspired seasonings such as Aleppo pepper, cumin, smoked paprika, and a generous addition of Chermoula sauce.

Slow cooking allows all the flavors to meld beautifully, creating a dish that is rich, comforting, and slightly tangy with a hint of spice. The result is a creamy, hearty chili that is thickened naturally by blending some of the beans and broth, without the need for heavy cream.

This chili is also incredibly customizable. Whether you prefer it spicier or milder, chunkier or smoother, or with a different protein altogether, the recipe is easy to adapt to your personal preferences. Serve it with your favorite Mediterranean-inspired sides, or garnish with avocado, fresh cilantro, and a sprinkle of crushed tortilla chips for an added crunch.

Brief History and Cultural Significance

White chicken chili has been a staple in American kitchens for decades, often viewed as a lighter, creamy alternative to the traditional beef-and-tomato-based chili. However, this recipe takes a creative twist by incorporating Mediterranean flavors that make it stand out from the rest.

Chermoula sauce, a key ingredient in this recipe, is a traditional North African condiment made with fresh herbs, garlic, lemon juice, and warm spices. It’s often used to marinate fish or chicken, but here it adds a burst of freshness to the chili. Similarly, Aleppo pepper, a staple in Mediterranean and Middle Eastern cooking, adds a mild heat with fruity undertones that complement the smoky paprika and cumin.

This fusion of flavors represents the beauty of modern cooking—blending ingredients and techniques from different parts of the world to create something entirely new and exciting. It’s not just a meal; it’s a celebration of global culinary traditions.

Preparation Phase and Tools to Use

• Prep Time: 20 minutes
• Cook Time: 6-8 hours on low (or 4-5 hours on high for the crockpot version)
• Cool Time: 5 minutes
• Total Time: ~8 hours
• Servings: 6-8 servings
• Yield: 1 large crockpot full of chili

Essential Tools and Equipment

To make this recipe, you’ll need the following tools:

• Crockpot (slow cooker): Ensures even, slow cooking, allowing the flavors to develop fully.
• Immersion blender: Used to partially puree the beans and broth for a naturally creamy consistency.
• Large skillet or sauté pan: For sautéing the onion and garlic to bring out their natural sweetness.
• Cutting board and chef’s knife: Essential for safely and efficiently chopping ingredients like onions, garlic, and jalapeños.
• Measuring cups and spoons: To ensure accurate measurements for spices and other ingredients.
• Mixing bowls: For organizing prepped ingredients before adding them to the crockpot.

Importance of Each Tool

Each tool plays a crucial role in streamlining the cooking process. For example:

• The crockpot eliminates the need for constant monitoring, freeing you up to focus on other tasks.
• The immersion blender allows you to achieve a creamy texture directly in the pot without transferring hot liquid to a blender, which can be messy and dangerous.
• A sharp chef’s knife ensures clean cuts and reduces prep time.

Preparation Tips

• Season the chicken properly: Generously season the chicken with salt and pepper before poaching to ensure the meat is flavorful.
• Handle jalapeños with care: Use gloves or wash your hands immediately after handling to avoid irritation from the capsaicin. Remove seeds if you prefer a milder chili.
• Don’t skip sautéing: Sautéing the onions and garlic before adding them to the crockpot intensifies their flavor, creating a more aromatic base for the chili.
• Blend carefully: When using the immersion blender, blend in short bursts to avoid over-pureeing. The goal is to create a slightly thickened broth while keeping some texture from the beans and corn.

Ingredients List 

Main Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, roughly chopped
• 2 large garlic cloves, minced
• 1 pound boneless, skinless chicken breasts
• 6 cups water
• Kosher salt and ground black pepper (to taste)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ to 1 teaspoon Aleppo pepper (or red pepper flakes)
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1½ cups corn kernels (from 2 ears of corn or frozen)
• 1 lime, juiced (about 2 tablespoons)
• 1-2 jalapeños, finely chopped (seeds removed for less heat)
• ½ to 1 cup 5-Minute Chermoula Sauce

Optional Garnishes

• Fresh cilantro
• Sliced avocado
• Crushed tortilla chips
• Lime wedges

Step-by-Step Instructions

Step 1: Sauté the Onion and Garlic

• Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
• Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
• Stir in the minced garlic and cook for an additional 30 seconds, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 2: Poach and Shred the Chicken

• Transfer the sautéed onion and garlic to the crockpot.
• Add the chicken breasts and 6 cups of water. Season with a generous pinch of kosher salt and black pepper (about 1 teaspoon each).
• Cover the crockpot and cook on high for 3 hours (or low for 5-6 hours), until the chicken is fully cooked.
• Remove the chicken breasts from the crockpot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces and set aside.

Step 3: Season the Broth

• To the cooking liquid in the crockpot, add the chili powder, ground cumin, smoked paprika, and Aleppo pepper. Stir to combine.
• Add the drained and rinsed cannellini beans. Using an immersion blender, blend the mixture briefly until it reaches your desired consistency. This step helps thicken the chili while maintaining some texture.

Step 4: Add the Remaining Ingredients

• Stir the shredded chicken back into the crockpot, along with the corn kernels and freshly squeezed lime juice.
• Add the finely chopped jalapeños, adjusting the quantity based on your preferred spice level.

Step 5: Finish with Chermoula and Serve

• After the chili has simmered for another 1-2 hours on low, stir in ½ to 1 cup of Chermoula sauce. Start with a smaller amount and add more to taste.
• Serve the chili hot, garnished with fresh cilantro, sliced avocado, crushed tortilla chips, or a squeeze of lime.