Crockpot Mediterranean White Chicken Chili

White chili is a derivation of chili con carne, a Mexican dish that made its way up to Texas. Traditional chili con carne typically has beef, but at some point in the Southwest, white beans were added and chicken was subbed in to create what we now know as white chicken chili. I added my own little flair and infused in some Mediterranean flavors like lemon, dill, and feta for a slightly different rendition.

Ingredients (serves 4-6)

Chili

• 1.25 lb boneless skinless chicken breasts

• 2 (14.5 oz) cans white beans

• 4 cups chicken broth

• 1 cup chopped yellow onion

• 2 cloves garlic, chopped

• 1 tsp salt

• 1 ½ tsp oregano

• ¾ tsp thyme

• 1 tbsp cumin

Toppings:

• Lemon

• Avocado

• Greek yogurt

• Chopped red onion

• Dill

• Feta

• Crushed red pepper

1. Add everything to the Crockpot and stir together. Cook for 4-5 hours on high or low for 6-7 hours.

2. When chili is done, taste, and season with more salt if desired.

3. Remove chicken and shred with a fork. If you want, you can also use an immersion blender to blend up a portion of the white beans to make the dish creamier.

4. Add the chicken back in, and when you serve, top with a squeeze of lemon and desired toppings from above.