Name: Crockpot Mediterranean White Chicken Chili
Prep time: 20 min
Cook time: PT-484372H14M22S
Total time: 8 h
Cuisine: Mediterranean
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 Chermoula sauce

Description

A flavorful and hearty Crockpot Mediterranean White Chicken Chili infused with Mediterranean spices, tender chicken, creamy beans, and fresh lime juice. Perfect for meal prepping or feeding a crowd!

Ingredients

Scale

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 Chermoula sauce

Instructions

Sauté Onion and Garlic: Heat olive oil in a pan and sauté onion until soft. Add garlic and cook for 30 seconds. Transfer to crockpot.
Cook the Chicken: Add chicken breasts, water, salt, and pepper to the crockpot. Cover and cook on high for 3 hours (or low for 5-6 hours). Remove chicken, shred, and set aside.
Season the Broth: Add chili powder, cumin, smoked paprika, and Aleppo pepper to the crockpot. Stir in the cannellini beans and use an immersion blender to blend slightly for a creamier texture.
Add Remaining Ingredients: Return shredded chicken to the crockpot. Add corn, lime juice, and jalapeños. Cook on low for another 1-2 hours.
Finish with Chermoula: Stir in Chermoula sauce (start with ½ cup and adjust to taste). Serve hot with your favorite garnishes.

Notes

For a vegan version, replace chicken with chickpeas and use vegetable broth.
Adjust spice level by modifying the amount of jalapeños and Aleppo pepper.
Garnish with fresh cilantro, avocado slices, or tortilla chips for extra flavor.

Prep Time: 20 minutes
Cook Time: 6-8 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: Mediterranean

Nutrition

Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Carbohydrates: 30g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg